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Mixed Berry Cobbler Recipe

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4.2 from 2 reviews

This Mixed Berry Cobbler combines fresh blueberries, raspberries, blackberries, and strawberries with a sweet, tender biscuit topping. Baked to golden perfection, this fruity dessert is bursting with natural berry flavors and a hint of vanilla and lemon, making it a perfect treat to serve warm with whipped cream or ice cream.

Ingredients

Berry Mixture

  • 16 oz blueberries
  • 12 oz raspberries
  • 6 oz blackberries
  • 16 oz strawberries, washed and chopped
  • ⅓ cup (2.3 oz) granulated sugar
  • 3 TBSP cornstarch
  • ½ tsp vanilla extract
  • 1 TBSP fresh lemon juice (from 1 lemon)

Topping

  • 2 cups (9.5 oz) all-purpose flour
  • ½ cup (3.5 oz) granulated sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup (4 oz) unsalted butter, cold and cubed
  • 1 cup (8 fl oz) buttermilk, divided (¾ cup and ¼ cup)

Instructions

  1. Prepare the Berries: Preheat your oven to 350°F (175°C). Thoroughly wash all the berries and drain them well, aiming for about 8 cups of fruit in total. Pat the berries dry with paper towels to remove excess moisture.
  2. Mix the Berry Filling: In a large mixing bowl, combine the blueberries, raspberries, blackberries, and chopped strawberries with ⅓ cup granulated sugar, cornstarch, vanilla extract, and lemon juice. Stir gently but thoroughly to coat all the berries evenly.
  3. Arrange in Baking Dish: Spread the berry mixture evenly across a 9x13-inch baking dish to create the base layer for the cobbler.
  4. Prepare the Topping Batter: In a medium bowl, whisk together the flour, ½ cup sugar, baking powder, and salt until well combined. Add the cold, cubed butter.
  5. Incorporate the Butter: Using your fingertips, rub the butter into the flour mixture until it resembles fine breadcrumbs. Be careful not to warm the butter with your hands; alternatively, use a pastry cutter or food processor if preferred.
  6. Add Buttermilk: Pour in ¾ cup of buttermilk and stir just until the mixture comes together into a wet dough. Avoid overmixing to keep the topping tender.
  7. Shape the Dough: Form the dough into palm-sized balls and gently flatten them into discs to cover the berry mixture partially.
  8. Top the Cobbler: Place the dough discs evenly over the berries, allowing some fruit to peek through. Brush the remaining ¼ cup buttermilk over the dough's surface and sprinkle liberally with sugar for a sweet crust.
  9. Bake: Bake the cobbler in the preheated oven for 45 minutes, or until the topping is golden brown and the fruit filling is bubbling around the edges. Test doneness by inserting a toothpick into the dough; it should come out clean.
  10. Cool and Serve: Let the cobbler cool until warm but not hot. Serve with whipped cream or ice cream for an extra indulgent treat.
  11. Store Leftovers: Cover any leftovers and refrigerate for up to 4 days to maintain freshness.

Notes

  • Be careful not to overmix the topping batter to keep it light and tender.
  • Allowing some fruit to peek through the topping creates a rustic and appealing look.
  • Use cold butter to ensure a flaky, crumbly topping texture.
  • The cobbler is best served warm but can be reheated gently.
  • Using a 9x13-inch baking dish allows the berries to cook evenly and the topping to brown nicely.

Find it online: https://recipefeastful.com/mixed-berry-cobbler-recipe/