Berry Good Cobbler
When I was a new mom and overwhelmed with the prospect of being responsible for the little human we created, I found comfort with the kindness and advice of family and good friends. At this time in my life, this cobbler recipe was shared to me by one of my very best friends, Michele. She not only introduced me to making berry cobbler but has been someone who has taught me many valuable lessons over the years. This recipe is always one of the first I make every year when seasonal fruit becomes available, and I always freeze portions of fruit in season in the quantities needed to make this treat in the winter. It is great with any berries or any stone fruit, such as peaches, and it is awesome served warm, with a pour of cream, for breakfast.
Equipment
- 2-Litre (2-quart) casserole or baking dish
Ingredients
- ½-1 cup sugar
- 1 tbsp cornstarch
- 4 cups berries or peaches If using frozen fruit, thaw first.
- 1 tsp lemon juice
- 1 cup flour
- 1 tbsp sugar
- 1½ tsp baking powder
- 1½ tsp salt
- 3 tbsp shortening or butter
- ½ cup milk
Instructions
- Preheat your oven to 400°F
Make the filling:
- In a 3-litre saucepan, add the sugar and cornstarch, then stir in the berries and lemon juice. On medium heat cook until the mixtures thickens, stirring constantly.
- Pour the filling into an ungreased 2-litre casserole dish. Keep the fruit mixture hot in the oven while preparing the topping.
Make the biscuit topping:
- In a medium size bowl, mix the flour, sugar, baking powder and salt. Add the shortening or butter and, using a pastry cutter or two knives, cut up the mixture so the ingredients are somewhat distributed and form small clumps. Add the milk and stir until the mixture forms a loose ball.
Assemble the cobbler:
- Scoop the biscuit topping in 6 large spoonfuls and distribute them onto the hot fruit filling. Don't worry if some of the filling is exposed.
- Bake the cobbler in the oven for 25-30 minutes until the biscuit on top is golden brown. Serve warm with a dollop of vanilla ice cream or a quarter cup of cream.
Nutrition
Calories: 168kcalCarbohydrates: 38gProtein: 3gFat: 1gSaturated Fat: 1gCholesterol: 2mgSodium: 541mgPotassium: 86mgFiber: 3gSugar: 22gVitamin A: 70IUVitamin C: 2mgCalcium: 83mgIron: 1mg
Tried this recipe?Let us know how it was!
I probably make this recipe at least once ever couple weeks. It’s so easy to make and the combinations of fruits and berries are endless! Tonight I made a full blueberry cobbler, but I’ve also done peach-raspberry, sour cherry and blueberry-raspberry. Every time I make one all I can think is… This is the best cobbler ever!
Absolutely phenomenal hit with my family! Served it with a side of vanilla ice cream. The filling is sweet with a nice hint of tartness from the lemon juice (I used peaches and raspberries and about 3/4 of a cup of sugar) and having the light buttery biscuit completed the dish. Can’t wait to have some more for breakfast!