Rustic Summer Berry Cobbler (Printable)

A warm dessert featuring mixed berries under a buttery biscuit crust with a creamy vanilla scoop.

# What You Need:

→ Berry Filling

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

→ Biscuit Topping

07 - 1 cup all-purpose flour
08 - 1/4 cup granulated sugar
09 - 1 1/2 teaspoons baking powder
10 - 1/4 teaspoon salt
11 - 1/4 cup unsalted butter, cold and cubed
12 - 1/2 cup whole milk
13 - 1/2 teaspoon vanilla extract

→ To Serve

14 - 6 scoops vanilla ice cream

# How To Make It:

01 - Set the oven temperature to 375°F and allow it to fully preheat.
02 - In a large bowl, combine mixed berries, granulated sugar, cornstarch, lemon juice, vanilla extract, and salt. Stir gently to combine and transfer to a 9-inch baking dish.
03 - In a separate bowl, whisk together all-purpose flour, sugar, baking powder, and salt.
04 - Add cold, cubed butter to the dry mixture and use fingers or a pastry cutter to blend until texture resembles coarse crumbs.
05 - Stir in whole milk and vanilla extract gently until just combined, avoiding overmixing.
06 - Drop spoonfuls of biscuit dough evenly over the berry filling, leaving spaces for steam to escape.
07 - Place the baking dish in the oven and bake for 35 minutes until the biscuit topping is golden brown and the berries are bubbling.
08 - Remove from oven and allow to rest for 10 minutes before serving.
09 - Portion warm cobbler onto plates and top each serving with a scoop of vanilla ice cream.

# Helpful Tips:

01 -
  • It rescues overripe berries and turns them into something people ask for by name.
  • The biscuit topping bakes up crisp on the edges and soft in the center, soaking up just enough juice.
  • You can have it in the oven in twenty minutes, no mixer required.
02 -
  • Cold butter is non-negotiable, warm butter melts into the flour and you lose the flaky texture.
  • Don't smooth the dough over the berries, the gaps let steam escape and prevent a soggy top.
  • If using frozen berries, add them straight from the freezer and extend baking time by 5 minutes.
03 -
  • Taste your berries before adding sugar, if they're very sweet cut the sugar by a tablespoon or two.
  • Use a glass or ceramic baking dish so you can see when the edges start bubbling.
  • Let the cobbler rest for 10 minutes after baking, it sets the filling and prevents runny servings.
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