Anyways you all are probably thinking this recipe is a little out of place. Berry cobbler when it’s smack dab in the middle of fall? Let me explain. I made this with my sister Serena during the summer and totally forgot about posting it until I discovered the pictures two days ago. Short story, I know. Reminiscing about how yummy it was, I knew I still had to share even if it’s a little mistimed. 😉 I mean, who can turn down a good cobbler? Especially when it’s full of berries?!
Not I, sadly. Not I. In fact, I probably ate a bit more than necessary. 😉 And paired with vanilla ice cream…um, YUM. My favorite would be the below Breyer’s Natural Vanilla.
So, even though it’s the middle of fall, I hope you enjoy this recipe! Plus the great thing about this cobbler is you can sub for any fruit you’d like! And don’t worry, spicy and pumpkin-y and fall-y recipes are coming soon. 🙂
- BERRY FILLING:
- 6 cups fresh or frozen mixed berries (I used strawberries, blueberries, blackberries, and raspberries!)
- 3 tbsp all-purpose flour
- 3 tbsp sugar
- 1 tsp fresh orange zest
- ½ cup all-purpose flour
- 2 tbsp sugar
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp cinnamon
- 2 tbsp salted butter, chilled and cut into small cubes
- ⅓ cup buttermilk
- 2 tbsp peanut oil
- 1 tsp vanilla
- Preheat the oven to 400 degrees F. Grease an 8x8-inch or a smaller casserole baking dish with butter or oil.
- In a large bowl, toss the berries with flour, sugar and zest. Transfer the berries to the baking dish and set aside.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda and cinnamon. Cut in the butter using a pastry cutter until small pea-sized pieces are formed.
- In a small bowl or measuring cup, whisk together the buttermilk, oil and vanilla. Add the buttermilk-oil mixture to the dry ingredients and mix until just moistened. Do not over mix. Drop the batter onto the fruit forming 6 even mounds. Sprinkle the tops with more sugar.
- Bake for 25-30 minutes, until fruit is bubbly and top is golden. Let stand for at least 10 minutes before serving and enjoy!
Recipe adapted from Food Network’s Ellie Krieger.
Thanks for visiting Will Bake for Books! ♥