Berry Cobbler with Sugar Cookie Topping
This warm berry cobbler features a sugar-cookie topping that is crispy at the edges and soft in the middle, blending summer berries for a delightful dessert experience.
Ingredients
For the Berry Filling
- 4 cups fresh or frozen mixed berries (blueberries, raspberries, strawberries, blackberries) Use frozen berries directly, no need to thaw
- 1 cup granulated sugar Adjust based on berry tartness
- 1 tablespoon lemon juice For brightness
- 1 tablespoon cornstarch To thicken
- 1 teaspoon vanilla extract For enhanced flavor
For the Cookie Topping
- 1.5 cups all-purpose flour Can be substituted with gluten-free flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened
- 3/4 cup brown sugar, packed Light or dark brown sugar can be used
- 1 large egg
- 1 teaspoon vanilla extract For the dough
- 2 tablespoons milk Increase by a tablespoon if the dough feels too dry
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and grease a 9x9-inch baking dish.
- In a large bowl, combine the berries, granulated sugar, lemon juice, cornstarch, and 1 teaspoon of vanilla extract. Toss gently to coat and let sit.
- Whisk together the flour, baking powder, baking soda, and salt in a bowl. Set aside.
- In a separate bowl, cream the softened butter and brown sugar until light and fluffy, about 2–3 minutes. Beat in the egg and remaining vanilla extract.
- Add the dry ingredients to the butter mixture in batches, alternating with the milk. Stir until just combined.
Assembly and Baking
- Spoon or drop tablespoons of the cookie dough over the berry mixture. It's okay if the topping does not completely cover the fruit.
- Bake for 30–35 minutes, until the topping is golden brown and the filling is bubbling.
- Let cool for 10–15 minutes before serving.
Notes
Serve warm, optionally topped with vanilla ice cream or whipped cream. For different tastes, add chopped toasted almonds, or serve with citrus mascarpone.