Ingredients
Berry Filling
- 1 tablespoon softened butter for greasing the pan
- 2 pounds (32 ounces) mixed berries (such as blueberries, raspberries, blackberries, and strawberries)
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 2 1/2 tablespoons cornstarch
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon salt
Topping
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 12 tablespoons cold unsalted butter, cubed small
- 1/2 cup buttermilk (see Notes for DIY buttermilk)
- 1 teaspoon vanilla extract
- 1 tablespoon raw or coarse sugar (may substitute granulated sugar)
- 1 tablespoon buttermilk (optional, for browning)
- 1/4 teaspoon ground cinnamon
To Serve
- Vanilla ice cream
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly with softened butter to prevent sticking and ensure even browning.
- Mix Berry Filling: In the prepared pan, combine mixed berries with lemon juice, lemon zest, and vanilla extract, stirring gently. Add granulated sugar, cornstarch, cinnamon, nutmeg, and salt. Stir carefully until all ingredients are evenly distributed and the berries are coated, then spread this filling into an even layer in the pan.
- Prepare the Topping Dry Mix: In a large food processor, pulse together flour, sugar, baking powder, and salt until combined. If you don't have a food processor, whisk these ingredients together in a large bowl.
- Add Butter to Topping: Add the cold, cubed butter to the dry mix. Pulse in the food processor until the mixture resembles coarse crumbs with pea-sized butter pieces. If mixing by hand, use a pastry cutter to cut the butter into the flour mixture until the same coarse crumb texture is achieved.
- Add Wet Ingredients to Topping: Whisk vanilla extract into the buttermilk. While pulsing the food processor, slowly add this buttermilk mixture through the feed tube until just moistened, avoiding overmixing. For hand mixing, create a well in the dry ingredients, add the buttermilk mixture, and fold gently with a spatula until the dough just comes together.
- Assemble Cobbler: Drop spoonfuls of the biscuit dough evenly over the berry filling, leaving some gaps so steam can escape and the filling can bubble properly. (This ensures an even cook and texture.) Brush the topping optionally with the extra tablespoon of buttermilk for browning. Then, sprinkle raw sugar and ground cinnamon over the biscuit topping for extra crunch and flavor.
- Bake: Place the cobbler in the preheated oven and bake uncovered for 45-55 minutes. Bake until the berry filling is thick and bubbling and a toothpick inserted into the biscuit topping comes out clean, indicating doneness.
- Cool and Serve: Remove from the oven and let the cobbler rest on a wire rack for at least 10 minutes to set. Serve warm with a scoop of vanilla ice cream and, if desired, extra fresh berries for garnish.
Notes
- You can use any combination of fresh or frozen berries—blueberries, raspberries, blackberries, strawberries, or a mix—for best flavor.
- DIY Buttermilk: Mix 1/2 cup milk with 1/2 tablespoon lemon juice or white vinegar; let sit for 5-10 minutes until slightly curdled.
- For a crunchier topping, use raw or coarse sugar to sprinkle on top before baking.
- Be careful not to overmix the biscuit dough to maintain a tender crumb.
- If using frozen berries, do not thaw before using to prevent sogginess.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
