Rustic Summer Berry Cobbler (Printable)

A comforting blend of fresh summer berries and a buttery biscuit crust served with vanilla ice cream.

# Ingredient List:

→ Berry Filling

01 - 4 cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
02 - ½ cup granulated sugar
03 - 2 tbsp cornstarch
04 - 1 tbsp lemon juice
05 - 1 tsp vanilla extract
06 - Pinch of salt

→ Biscuit Topping

07 - 1 cup all-purpose flour
08 - ¼ cup granulated sugar
09 - 1½ tsp baking powder
10 - ¼ tsp salt
11 - ¼ cup unsalted butter, cold and cubed
12 - ½ cup whole milk
13 - ½ tsp vanilla extract

→ To Serve

14 - 6 scoops vanilla ice cream

# How-To Steps:

01 - Set the oven to 375°F and prepare a 9-inch baking dish.
02 - In a large bowl, combine berries, ½ cup sugar, cornstarch, lemon juice, vanilla extract, and salt; transfer to baking dish.
03 - In another bowl, whisk flour, ¼ cup sugar, baking powder, and salt; work in cold butter until coarse crumbs form.
04 - Stir in milk and vanilla extract until just combined without overmixing.
05 - Drop spoonfuls of biscuit dough evenly over berries, leaving spaces for steam to escape.
06 - Bake for 35 minutes until topping is golden and fruit filling is bubbling.
07 - Remove from oven and let rest for 10 minutes.
08 - Serve each portion topped with a scoop of vanilla ice cream.

# Expert Advice:

01 -
  • It rescues overripe berries and turns them into something that tastes like summer in a bowl.
  • The biscuit topping bakes up crispy on the edges and soft in the middle, soaking up just enough berry juice.
  • You can have it on the table in under an hour with almost no skill required.
02 -
  • Cold butter is non-negotiable, if it softens before you work it in, the topping will be dense instead of light.
  • Don't stir the biscuit dough more than a few times or it will turn into a hockey puck, a few lumps mean it will be tender.
  • If using frozen berries, toss them in straight from the freezer and add 5 minutes to the baking time.
03 -
  • Use a glass or ceramic dish so you can see when the juices are bubbling around the edges, that's how you know it's done.
  • If the topping is browning too fast, tent it loosely with foil for the last 10 minutes.
  • Let it cool just long enough that the filling thickens, but serve it while it's still warm so the ice cream melts into it.
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