Rustic Summer Berry Cobbler (Printer-friendly)

Warm berry cobbler topped with golden biscuit crust and creamy vanilla scoop.

# What You'll Need:

→ Berry Filling

01 - 4 cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
02 - 1/2 cup granulated sugar
03 - 2 tablespoons cornstarch
04 - 1 tablespoon lemon juice
05 - 1 teaspoon vanilla extract
06 - Pinch of salt

→ Biscuit Topping

07 - 1 cup all-purpose flour
08 - 1/4 cup granulated sugar
09 - 1 1/2 teaspoons baking powder
10 - 1/4 teaspoon salt
11 - 1/4 cup unsalted butter, cold and cubed
12 - 1/2 cup whole milk
13 - 1/2 teaspoon vanilla extract

→ To Serve

14 - 6 scoops vanilla ice cream

# Directions:

01 - Preheat the oven to 375°F.
02 - In a large bowl, gently combine the mixed berries, 1/2 cup sugar, cornstarch, lemon juice, vanilla extract, and a pinch of salt. Transfer the mixture into a 9-inch baking dish.
03 - In a separate bowl, whisk together flour, 1/4 cup sugar, baking powder, and salt. Incorporate the cold butter cubes using fingers or a pastry cutter until the mixture resembles coarse crumbs.
04 - Stir in the milk and vanilla extract just until combined, avoiding overmixing.
05 - Drop spoonfuls of the biscuit dough evenly over the berry filling, leaving gaps for steam to escape.
06 - Bake for 35 minutes or until the biscuit topping is golden and the berry filling bubbles.
07 - Remove from the oven and allow to cool for 10 minutes.
08 - Serve warm, each portion topped with a scoop of vanilla ice cream.

# Expert Advice:

01 -
  • It rescues overripe berries and turns them into something people ask for by name.
  • The biscuit topping bakes up golden and crisp on top, soft and soaked underneath where it meets the fruit.
  • You can have it in the oven in twenty minutes, no mixer required.
  • It tastes like a farmers market and a country fair had a baby.
02 -
  • If you use frozen berries, do not thaw them or the filling will turn watery; toss them in frozen and add 5 minutes to the bake time.
  • Cold butter is the secret to a flaky topping; if your kitchen is hot, freeze the cubes for 10 minutes before mixing.
  • Do not cover every inch of fruit with dough; the gaps let the filling caramelize and thicken.
03 -
  • Taste your berries before adding sugar; some batches are candy-sweet and need less, others are mouth-puckeringly tart and need more.
  • If your baking dish is deeper than 2 inches, the cobbler will take longer to bake through; check the center of the topping with a toothpick.
  • Letting it rest for 10 minutes after baking is hard but necessary; the filling thickens as it cools and won't run all over the plate.
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