Snack
Mixed Berry Cobbler
Blueberries, raspberries and blackberries baked under soft, golden biscuit topping.
⏱ 1 hr 15 min (20 min prep, 40 min cooking, 15 min waiting)
🍽 Serves 8 · about 3/4 cup
kid friendly
vegetarian
ContainsMilk, Wheat. Check the labels on what you buy; brands differ.
Ingredients
Berries
- 2 cup Blueberries
- 1½ cup Raspberries
- 1½ cup Blackberries
- ½ cup Granulated sugar
- 2 tbsp Cornstarch
- 1 tbsp Lemon juice (bottled)
Biscuit topping
- 1¼ cup All-purpose flour
- 3 tbsp Granulated sugar
- 2 tsp Baking powder
- ¼ tsp Table salt
- 5 tbsp Butter, salted, cold, cut in pieces
- ½ cup Whole milk
- ½ tsp Vanilla extract
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: 9x9-inch or 2-quart baking dish, mixing bowls.
- Heat the oven to 375°F. Rinse the berries gently and drain well.
- Toss the berries with 1/2 cup sugar, cornstarch and lemon juice. Spread in the baking dish.
- Mix the flour, 3 tablespoons sugar, baking powder and salt. Cut in the butter until it looks like coarse crumbs. Stir in the milk and vanilla just until a soft dough forms.
- Drop spoonfuls of dough over the berries, leaving gaps for steam. Bake 35 to 40 minutes, until the topping is golden and the fruit bubbles in the center.
- Cool 15 minutes so the filling thickens.
Make aheadKeeps 3 days in the fridge. Warm portions in the microwave.
❄️ FreezerFreeze the filling raw (berries with sugar and cornstarch) for up to 3 months; bake from frozen with fresh topping, adding about 15 minutes.
🧒 With kidsKids can drop the biscuit dough on top.
Dairy-free swapUse a plant milk and cold coconut oil.
Gluten-free swapUse a gluten-free flour blend.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.