Chef notes

Creating a delicious berry cobbler has never been easier. Cobbler is akin to pie, but without the fuss of a top and bottom crust. It’s a simpler, quicker version of a traditional double-crust pie, making it an ideal dessert for busy home bakers. The preparation is straightforward, but the result is a mouthwatering, comforting dessert that’s perfect for any occasion.

Choosing ripe, peak-season berries will yield the best results, delivering maximum flavor and sweetness. If fresh berries aren’t available, you can easily swap in frozen berries. Just toss the frozen berries with 1/4 cup of cornstarch before making the filling. This simple step ensures the berries don’t release too much liquid, keeping your cobbler perfectly jammy. When making the biscuit topping, be sure to use a gentle touch and stop mixing right when the dough comes together. If you overwork the dough it will be tough and chewy.

Once your cobbler is baked to golden perfection, the fun begins. Serving it with a variety of toppings can bring this humble dessert to new heights. Classic vanilla ice cream is always a hit, as its creamy texture melts perfectly into the warm cobbler. Whipped cream adds a light, airy touch. For a fun twist, whipped and sweetened mascarpone offers a rich, tangy contrast to the sweet berries.

Whether you're using fresh or frozen berries, this cobbler is sure to impress with its vibrant flavors and ease of preparation. It’s a delightful dessert that brings the comfort and nostalgia of homemade pies, but with half the effort.

Ingredients

For the filling

3 pounds assorted fresh berries (blackberries, blueberries, raspberries and strawberries)
2/3 cup granulated sugar
1/4 cup cornstarch
2 tablespoons all-purpose flour

1 teaspoon cinnamon
1/2 teaspoon kosher salt
1 tablespoon vanilla extract

For the topping

1¼ cups all-purpose flour
1/4 cup granulated sugar
1/4 cup light brown sugar
1½ teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

6 tablespoons unsalted butter, cold and cubed
2/3 cup buttermilk
2 teaspoons vanilla extract
turbinado sugar, for topping (optional)
vanilla ice cream, for serving (optional)

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Preparation

Preheat the oven to 375 F and butter a 9-inch square baking dish.

In a large bowl, combine the berries, sugar, cornstarch, flour, cinnamon, salt and vanilla and toss to coat evenly. Set aside.

In a medium bowl, combine the flour, sugars, baking powder, baking soda, and salt. Cut in the cold butter using a pastry blender or two forks until the mixture resembles coarse crumbs. Add the buttermilk and vanilla extract and stir with a rubber spatula until the mixture is lumpy and evenly moist. Do not overmix.

Drain the juices from the blackberry filling using a fine mesh sieve and then transfer the filling to the prepared dish. Top with the batter, using an offset spatula to flatten it into an even layer. Sprinkle with turbinado sugar, if using. Bake for 40 to 45 minutes, or until the fruit is bubbling and the top is golden brown. If the top begins to get too dark, cover with foil. Let the cobbler rest for about one hour, then serve with vanilla ice cream, if desired.