Mixed Berry Cobbler

For an easy holiday dessert, make mixed berry cobbler. With sweet, juicy berries and buttery biscuit topping, it's perfect for Thanksgiving!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 35

Total Time 50

Servings 1 cup servings

Calories 404kcal

Author Liz Marino

Ingredients

For the cobbler filling

6 cups mixed berries thawed if frozen
3 tablespoons granulated white sugar
1 teaspoon fresh lemon juice from 1 small lemon
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
1 ½ tablespoons cornstarch

For the biscuit topping

1 ½ cups all-purpose flour
1 tablespoon baking powder
½ cup granulated white sugar
¼ teaspoon sea salt
6 tablespoons unsalted butter cold, cut into 12 small pieces
½ cup buttermilk cold, plus more for brushing over topping

Instructions

Preheat the oven to 350℉. Grease a 9-inch square baking pan with butter or non-stick cooking spray. Set aside.
To a large mixing bowl, add the berries, sugar, lemon juice, vanilla extract, and cinnamon. Stir to combine, then add cornstarch and stir again. Set aside.
To a separate large bowl, add flour, baking powder, sugar, and salt. Whisk to combine. Add cold butter to the bowl. Using a pastry cutter or fork, work the butter into the flour until the mixture resembles coarse grains of sand.
Add buttermilk to the bowl. Working quickly, stir to incorporate, creating a shaggy dough (dough that barely holds together). *Do not over mix or the biscuit topping will be dry and crumbly.
Transfer the filling to the prepared baking pan and use a rubber spatula to spread it out into an even layer. Arrange 6 chunks of biscuit dough evenly over the filling. Brush the dough with buttermilk.
Bake cobbler in preheated oven for 35 minutes, or until filling is bubbling and top is light golden brown.

Notes

For the flakiest biscuit topping, be sure all of the ingredients are very cold. Also, avoid over mixing the dough. It's okay if the ball of dough isn't perfectly smooth- it should be a bit shaggy looking.

To prevent a messy oven spill, set a foil-lined baking sheet on the oven rack underneath the cobbler.
Fresh or frozen mixed berries may be used. If using frozen fruit, place in a strainer to thaw before using. This will prevent the filling from being watery.
For extra flavor, feel free to add 1 teaspoon of lemon zest to the berry filling.

Storing and Freezing

Cover leftovers and keep at room temperature for up to 3 days, or refrigerate for up to 5 days.

The baked and cooled dessert may be frozen for up to 2 months. Double wrap tightly in plastic wrap and foil, or keep in an airtight freezer-safe container.

Nutrition