Mixed Berry Cobbler Recipe


Cobbler Topping

1 ½ cups all purpose flour

¼ cup sugar

1 ½ teaspoons baking powder

½ teaspoon salt

½ cup butter cold and cubed 1 stick

½ cup buttermilk slightly warmed

1 egg

1 tablespoon cold water

2 tablespoons turbinado sugar

Berry Mixture

8 cups mixed berries

⅔ cup granulated sugar

1 teaspoon lemon juice

2-3 tablespoons cornstarch see notes



Preheat oven to 375 degrees.

In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the butter into the flour mixture using a pastry cutter until the mixture is crumbly. Stir in the buttermilk until a dough ball forms. Set the dough mixture aside.

In a large bowl, gently mix the berries, sugar, lemon juice, and cornstarch. Pour the mixture into a 9×13-inch baking dish. Drop the dough by rounded spoonfuls onto the berry mixture.

Beat the egg and water together. Using a pastry brush, lightly coat the dough with the egg wash. Sprinkle the dough with turbinado sugar and bake in a preheated oven for 45-50 minutes or until the cobbler dough is golden brown and the fruit is bubbling.



Use a mix of fresh berries like blackberries, blueberries, raspberries, or strawberries. You can even use boysenberries or mulberries. Please remember that raspberries and strawberries are very juicy and require closer to the 3 tablespoons of cornstarch.

You can use frozen berries but do not thaw them and use closer to the 3 tablespoons of cornstarch.

Make your own buttermilk by mixing together a scant 1/2 cup of milk with 1 1/2 teaspoons of lemon juice or white vinegar. Let it sit for 5 minutes, and then add it to the flour-butter mixture to make the dough.

You don’t have to brush on the egg wash, but I strongly suggest it since it helps brown the dough well. Appearance is important.

Let the cobbler sit for a bit before dishing it out. It stays hot for quite a while. It will thicken as it cools, and if you serve it while it is too hot, the scoop of ice cream or the whipped cream will not hold up long enough to get seated with your dessert.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freeze the baked berry cobbler for up to 1 month. Let it cool completely before covering it with 2 layers of plastic wrap. Place on a level shelf in the freezer. Thaw in the refrigerator overnight.



Calories: 313kcal | Carbohydrates: 52g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 42mg | Sodium: 274mg | Potassium: 114mg | Fiber: 4g | Sugar: 32g | Vitamin A: 384IU | Vitamin C: 3mg | Calcium: 68mg | Iron: 1mg

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