Easy Berry Cobbler Dessert (Printable Version)
Sweet berries and golden biscuit topping make this a beloved summer treat. Delicious with cream or ice cream.
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# Ingredients:
→ Filling
01 -
2 pounds mixed berries, fresh or frozen
02 -
¾ cup granulated sugar
03 -
3 tablespoons cornstarch
04 -
1 tablespoon lemon zest, about 1 lemon
05 -
2 tablespoons fresh-squeezed lemon juice, about 1 lemon
→ Topping
06 -
2 cups all-purpose flour, spooned and leveled
07 -
½ cup granulated sugar
08 -
1 tablespoon baking powder
09 -
½ teaspoon fine sea salt
10 -
½ cup salted butter, frozen for 10 or more minutes
11 -
1 cup heavy cream, whole milk or buttermilk can be substituted
12 -
1 teaspoon vanilla extract
→ Assembly
13 -
2 tablespoons heavy cream, milk can be substituted
14 -
2 tablespoons sanding sugar, turbinado sugar, or granulated sugar
→ Optional Garnishes
15 -
Fresh berries
16 -
Mint leaves
17 -
Vanilla ice cream
18 -
Whipped cream
# Steps:
01 -
Preheat oven to 350°F. Lightly spray a 9x13 baking dish with nonstick cooking spray. Set aside.
02 -
In a large bowl, combine the berries, granulated sugar, cornstarch, lemon zest, and lemon juice. Stir to coat the berries fully. Transfer to the prepared baking dish and set aside.
03 -
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Use a cheese grater to grate the frozen butter, then mix it into the dry ingredients using a fork or your fingers. In a separate bowl, stir together the cream and vanilla extract. Pour the cream mixture over the flour mixture and stir until just combined.
04 -
Use a cookie scoop or large spoon to place scoops of the biscuit dough on top of the berries in the baking dish, slightly flattening each scoop. Brush the dough tops with heavy cream and sprinkle with sanding sugar.
05 -
Bake for 40 to 50 minutes, or until the berry filling is bubbling and the biscuits are golden brown and cooked through. Check halfway through baking and tent with foil if the topping becomes too dark.
06 -
Remove the cobbler from the oven and let cool on a wire rack for at least 10 minutes. Serve warm or at room temperature with vanilla ice cream, whipped cream, or a sprinkle of fresh berries and mint.
# Notes:
01 -
Let the cobbler cool for 10-15 minutes to allow the filling to set properly.
02 -
To make ahead, prepare the filling and topping separately and refrigerate for up to 24 hours before baking.
03 -
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the entire dish in the oven at 325°F until heated through.
04 -
The cobbler can be frozen after baking. Cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.