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. π 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. π 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. π
- 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
- 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.
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Thanks for visiting Will Bake for Books! β₯
Wow! My mouth is watering! XD Actually, since I’m in Australia, Summer is just over a month away! π
Thanks Sarah!! π Oh, really?! I wasn’t familiar with Australia’s seasons…but now I *really* wish I lived there instead of Chicago. Lol! Snow is right around the corner for us. π Bleck!! Thanks so much for visiting my blog! π
Summer recipe or not, this looks delicious! Plus, I’m strictly a Breyer’s Natural Vanilla ice cream girl, although I do enjoy the frozen yogurt too. π
Thanks Rissi! *high five* Yep, Breyer’s is the best! Actually, I might go have some now with fudge and crunchy m&m’s (my favorite combo) lol! Me too, I love fro-yo. My sisters and I always try out different self serve places. Recently we went to one that had churro fro-yo. So. Good. π Thanks so much for stopping by!!