Can I use all frozen berries for this cobbler?

Absolutely! Frozen berries work perfectly in cobblers and don't need to be thawed first. Keep in mind that frozen berries release more liquid when baking, so you might want to add an extra tablespoon of cornstarch if you prefer a thicker filling. The baking time may also increase by 5-10 minutes.

Why did my cobbler turn out runny?

Several factors can lead to a runny cobbler. Very juicy or frozen berries release more liquid, cornstarch needs to reach a boiling point to fully activate, and the cobbler needs adequate cooling time to set. For a thicker filling, increase cornstarch to 3 tablespoons, ensure your cobbler bubbles during baking, and allow ample cooling time.

Can I make this cobbler with other fruits?

This recipe adapts beautifully to other fruits! Stone fruits like peaches, plums, or cherries work wonderfully. For apples or pears, I recommend partially cooking them first as they take longer to soften. Adjust sugar levels depending on the sweetness of your fruit, and consider adding complementary spices like cinnamon for apples or ginger for pears.

Is there a substitute for buttermilk in the topping?

If you don't have buttermilk, you can easily make a substitute by adding 1 teaspoon of lemon juice or white vinegar to 1/2 cup of regular milk (whole milk works best). Let it sit for 5 minutes before using. In a pinch, plain yogurt thinned with a little milk also makes a good substitute with similar tangy notes.

Berry Cobbler Recipe

Name: Berry Cobbler Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 8 cups (approx. 1kg) mixed berries (fresh or frozen, do not thaw); 1/2 cup (100g) granulated sugar; 2 tablespoons (15g) cornstarch; 1 teaspoon lemon juice; 1/2 teaspoon pure vanilla extract; 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled); 1/3 cup (65g) granulated sugar; 1 and 1/2 teaspoons baking powder; 1/4 teaspoon salt; 6 tablespoons (85g) unsalted butter, cold and cubed; 1/2 cup (120ml) buttermilk, cold; Topping before baking: 1 tablespoon buttermilk and coarse sugar

Description

Berry Cobbler is a delightful dessert packed with the freshest mixed berries, baked under a buttery, golden biscuit topping. This warm and comforting dessert is perfect for any occasion, served with a scoop of vanilla ice cream or freshly whipped cream. The combination of sweet, tangy berries with tender biscuit makes it an irresistible treat for family dinners or special gatherings.

Ingredients

Units Scale

For the Filling

8 cups (approx. 1kg) mixed berries (fresh or frozen, do not thaw)
1/2 cup (100g) granulated sugar
2 tablespoons (15g) cornstarch
1 teaspoon lemon juice
1/2 teaspoon pure vanilla extract

For the Biscuit Topping

1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
1/3 cup (65g) granulated sugar
1 and 1/2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons (85g) unsalted butter, cold and cubed
1/2 cup (120ml) buttermilk, cold
Topping before baking: 1 tablespoon buttermilk and coarse sugar

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Instructions

Prepare the oven and pan:
Preheat your oven to 350°F (177°C) and grease a 9×13-inch pan to ensure the cobbler doesn’t stick.
Make the berry filling:
In a large mixing bowl, gently combine the mixed berries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Mix well until the ingredients are evenly coated. Spread the berry mixture evenly into the prepared pan.
Prepare the biscuit topping:
In another large bowl, whisk together the flour, sugar, baking powder, and salt. Next, using a pastry cutter or two forks, cut the cold cubed butter into the dry mixture until it resembles pea-sized crumbs. Slowly drizzle in the buttermilk while stirring, mixing just until the dough comes together. Take small handfuls of the dough, flatten them, and place them over the berry filling. Cover most of the berries, but it doesn’t need to be perfect.
Add finishing touches:
Brush the top of the biscuit dough with 1 tablespoon of buttermilk and sprinkle with coarse sugar for a crunchy and golden finish. Both of these steps are optional but elevate the overall texture and presentation of the cobbler.
Bake:
Place the cobbler in the preheated oven and bake for 45-55 minutes, or until the biscuit topping is golden brown and cooked through. To check, insert a toothpick into the topping; if it comes out clean, the cobbler is done. Let the cobbler cool on a wire rack for 5 minutes before serving.
Serve and enjoy:
Serve warm with a dollop of vanilla ice cream or freshly whipped cream for an extra touch of indulgence. Cover and store leftovers in the refrigerator for up to 5 days.

Notes

Freezing Instructions: The berry filling can be prepared and frozen for up to 3 months. Thaw before baking. The fully baked cobbler can also be frozen for up to 3 months; reheat in a 350°F oven for 20 minutes or until warmed through.
Berry Selection: Use a combination of blueberries, blackberries, raspberries, or strawberries. Adjust based on your preference, keeping in mind that juicy berries like strawberries will produce a thinner filling.
DIY Buttermilk: If you don’t have buttermilk on hand, mix 1 teaspoon of white vinegar or lemon juice with enough milk to make 1/2 cup. Stir and let it sit for 5 minutes before using.
Individual Cobblers: You can divide the ingredients into oven-safe ramekins for personal-sized servings. Bake times will vary depending on their size.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 28g
Sodium: 160mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 4g
Protein: 3g
Cholesterol: 25mg