Berry Cobbler
A classic homemade Berry Cobbler featuring a mix of sweet berries under a fluffy, golden-brown biscuit topping. Perfect for any occasion.
Ingredients
For the Berry Filling
- 6 cups mixed berries, such as blueberries, raspberries, blackberries, and strawberries fresh or frozen
- 1/2 cup granulated sugar adjust based on berry sweetness
- 1/4 cup cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
For the Biscuit Topping
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small cubes 1 stick
- 1 cup whole milk or buttermilk
- 1 teaspoon vanilla extract
- 2 tablespoons turbinado sugar, for sprinkling
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly butter a 9x9 inch baking dish or a similar 2-quart baking vessel.
- Make the Berry Filling: In a large bowl, gently toss the mixed berries, 1/2 cup of granulated sugar, cornstarch, lemon juice, and lemon zest until the berries are evenly coated. Pour the berry mixture into the prepared baking dish and spread it into an even layer.
- Prepare the Biscuit Topping: In a separate large bowl, whisk together the all-purpose flour, 1/2 cup of granulated sugar, baking powder, and salt. Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Finish the Topping: In a small bowl, whisk together the milk and vanilla extract. Pour the wet ingredients into the dry ingredients and stir with a fork until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Assemble the Cobbler: Drop large spoonfuls of the biscuit topping evenly over the berry filling. It's okay if there are some gaps; the topping will spread as it bakes. Sprinkle the turbinado sugar evenly over the dough for a crunchy, golden crust.
- Bake to Perfection: Place the baking dish on a baking sheet to catch any potential drips. Bake for 35-45 minutes. You'll know the berry cobbler is done when the fruit filling is thick and bubbly and the topping is a deep golden brown. A toothpick inserted into the center of a biscuit should come out clean.
- Cool and Serve: Remove the cobbler from the oven and let it cool on a wire rack for at least 15-20 minutes before serving. This allows the filling to set slightly. Serve warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
- Don't Overmix the Topping: Mix the biscuit dough until it just comes together. Overmixing develops the gluten in the flour, which can result in a tough, dense topping instead of a light and fluffy one.
- Use Cold Ingredients: For the flakiest biscuit topping, make sure your butter and milk are very cold. This helps create steam pockets during baking, leading to a better rise and texture.
- Prevent a Soggy Bottom: How do you keep a cobbler from getting soggy? Using enough cornstarch is the primary solution. It absorbs the excess berry juice, creating a perfectly thick filling that won't make the bottom of your topping doughy.
- Bake on a Sheet Pan: Place your baking dish on a foil-lined baking sheet before putting it in the oven. The berry filling will bubble up and can sometimes spill over, and this simple step makes cleanup much easier.