Mixed Berry Cobbler
A delicious and versatile dessert made with a combination of fresh or frozen berries, topped with a biscuit-like crust that's easy to make and customize.
Ingredients
For the Fruit Filling
- 4-6 cups mixed berries (fresh or frozen) Strawberries, blueberries, blackberries, raspberries
- 1/2-3/4 cup granulated sugar Adjustable to taste
- 2 tbsp cornstarch For a glossy, set filling
- 1 tsp lemon zest Adds brightness to the filling
- 1 tbsp lemon juice
- 1 pinch salt Optional
For the Biscuit Topping
- 1 1/2 cups all-purpose flour Swap for GF blend if needed
- 2 tsp baking powder Ensure GF if using a gluten-free blend
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 6 tbsp cold butter Cut into cubes for a flakier topping
- 3/4 cup milk (or cream) For the topping
- 1 large egg Optional, for brushing on topping
- coarse to taste sugar For sprinkling
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and lightly butter your baking dish or individual ramekins.
- In a large bowl, toss the mixed berries with sugar, cornstarch, lemon zest, lemon juice, and a pinch of salt. Let rest for 10 minutes.
Making the Topping
- In a separate bowl, whisk together the flour, baking powder, sugar, and salt.
- Cut in the cold cubed butter until pea-sized crumbs form.
- Stir in milk until just combined, being careful not to overmix.
- Drop spoonfuls of the topping over the berry mixture.
Baking
- Brush the topping with beaten egg and sprinkle with coarse sugar.
- Bake for 25-30 minutes for smaller dishes and 35-45 minutes for a 9x13 pan or until the topping is golden and the fruit is bubbling.
- Cool for 10-15 minutes before serving.
Notes
Serve warm with ice cream or whipped cream. Can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat before serving.