Berry Cobbler

Hehe. I mistakenly wrote the title of this post “Berry Coobler” and I can’t stop laughing. I need to get a life, apparently.

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?!

PC: Jakub Kapusnak

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 Cobbler

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Sweet mixed berries topped with biscuit-like dough makes an absolutely delicious dessert--perfect for small dinner parties!

Author: Bekah | Will Bake for Books

Recipe type: Dessert

Serves: 6

Ingredients

• 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
• BISCUIT:
• 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

Instructions

1. Preheat the oven to 400 degrees F. Grease an 8x8-inch or a smaller casserole baking dish with butter or oil.
2. In a large bowl, toss the berries with flour, sugar and zest. Transfer the berries to the baking dish and set aside.
3. 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.
4. 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.
5. Bake for 25-30 minutes, until fruit is bubbly and top is golden. Let stand for at least 10 minutes before serving and enjoy!

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Recipe adapted from Food Network’s Ellie Krieger.

Thanks for visiting Will Bake for Books! ♥