Mixed Berry Cobbler with Buttermilk Biscuit Topping
Mixed berry cobbler is a baked fruit dessert topped with soft, golden biscuits. This version combines strawberries, blueberries, and raspberries with lemon and vanilla, then bakes them under a buttery buttermilk topping until bubbling, jammy, and spoonable.
Inspired by Kitchen Tutor
Ingredients
- fresh strawberries, hulled and quartered3 cups
- fresh blueberries2 cups
- fresh raspberries1 1/2 cups
- granulated sugar, divided3/4 cup
- cornstarch2 tablespoons
- fresh lemon juice1 tablespoon
- finely grated lemon zest1 teaspoon
- vanilla extract1 1/2 teaspoons
- kosher salt, divided3/4 teaspoon
- all-purpose flour1 1/2 cups
- baking powder2 teaspoons
- cold unsalted butter, cut into 1/2-inch cubes6 tablespoons
- cold buttermilk2/3 cup
- coarse sugar, optional1 tablespoon
- vanilla ice cream or whipped cream, for serving, optionalas needed
Instructions
- 1
Heat the oven to 375°F and set a 9-inch deep-dish pie plate or 2-quart baking dish on a rimmed sheet pan.
- 2
Combine strawberries, blueberries, raspberries, 1/2 cup granulated sugar, cornstarch, lemon juice, lemon zest, vanilla, and 1/4 teaspoon salt in the baking dish.
- 3
Stir gently until the berries look glossy and evenly coated, then spread them into an even layer without crushing the raspberries.
- 4
Whisk flour, baking powder, remaining 1/4 cup granulated sugar, and remaining 1/2 teaspoon salt in a medium bowl.
- 5
Work in the cold butter with your fingertips or a pastry blender until the mixture has pea-size pieces and sandy crumbs.
- 6
Pour in the buttermilk and stir just until a thick, shaggy dough forms, stopping before the flour is completely smooth.
- 7
Drop the dough in 8 mounds over the berries, leave small gaps for steam, and sprinkle the tops with coarse sugar if using.
- 8
Bake for 35 to 40 minutes, until the filling bubbles thickly at the edges and the biscuits are browned and cooked through.
- 9
Cool the cobbler for at least 20 minutes before serving so the berry juices thicken into a spoonable sauce.
Tutor's tips
- •Use berries that are ripe but still firm. Overripe berries release more liquid and can make the filling runny.
- •Keep the butter and buttermilk cold for a lighter biscuit topping with tender layers.
- •Place the baking dish on a sheet pan because berry juices can bubble over near the end of baking.
