Rustic Summer Berry Cobbler (Printable Version)

Juicy summer berries baked with a buttery biscuit topping and creamy vanilla on the side.

# Ingredient List:

→ 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

# How-To Steps:

01 - Set the oven temperature to 375°F and allow it to fully preheat.
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 to a 9-inch baking dish.
03 - Whisk together flour, 1/4 cup sugar, baking powder, and salt in a separate bowl.
04 - Add the cold butter cubes to the dry ingredients, cutting them in using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
05 - Stir in the milk and vanilla extract carefully until just combined, avoiding overmixing.
06 - Drop spoonfuls of the biscuit topping evenly over the berry filling, leaving small gaps for steam to escape during baking.
07 - Place the assembled dish into the oven and bake for 35 minutes until the topping is golden and the berries are bubbling.
08 - Remove from the oven and let rest for 10 minutes before serving each portion topped with a scoop of vanilla ice cream.

# Expert Tips:

01 -
  • It tastes like summer without any fuss, just fruit and a biscuit top that crisps up perfectly.
  • You can use whatever berries you have on hand, even frozen ones straight from the bag.
  • The contrast between the warm, bubbling filling and cold vanilla ice cream is unbeatable.
02 -
  • Do not thaw frozen berries or they will release too much water and make the filling runny.
  • Cold butter is essential for a flaky topping, if it starts to soften while you work, pop the bowl in the fridge for a few minutes.
  • Leave gaps in the biscuit topping so steam can escape and the berries can bubble up through the crust.
03 -
  • Use a clear baking dish if you have one so you can see when the filling is bubbling at the edges.
  • Let the cobbler cool just long enough to set, but serve it warm for the best contrast with cold ice cream.
  • If your berries are very juicy, add an extra teaspoon of cornstarch to avoid a runny filling.
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