A classic, easy to make dessert made with your choice of berries and a sweet drop biscuit topping. A delicious way to enjoy fresh or frozen fruit.
Prep Time20 minutesmins
Cook Time45 minutesmins
Course: baking, Dessert
Cuisine: American
Keyword: berries, cobbler, summer dessert
Servings: 6
Calories: 339kcal
Ingredients
Berry Filling
6cupsmixed berriesfresh or frozen
1/3cupsugar
1 ½Tbspcornstarch
1tspcinnamon
1Tbspbutter
Biscuit Topping
1cupflour
1tspbaking powder
2Tbspsugar
4Tbspcold butterdiced
½cupbuttermilk*
1Tbspturbinado or large crystal sugaroptional
Instructions
Preheat oven to 375°F (190°C).
Clean fresh berries and cut any large fruit into bite sized pieces.
Thaw frozen fruit completely, drain and remove half of the liquid. (Otherwise, if use frozen berries, increase cornstarch to 2 tablespoons and add 40 minutes or more to baking time.)
Pour berries into a 9x9 inch (2 L) baking dish with sides at least 2 inches (5 cm) high to prevent filling from bubbling over.
In small bowl, mix sugar, cornstarch and cinnamon. Mix into berries.
Dot fruit with butter cut into small pieces.
For biscuit topping, mix flour, baking powder and sugar in large bowl.
Cut in butter with pastry blender or two knives until mixture forms large crumbs.
Add buttermilk and stir with fork until batter comes together. If batter is too thick add extra tablespoon of milk.
Drop batter into 12 even dollops on top of fruit filling. Spread out slightly to avoid overly thick mounds that will underbake.
Sprinkle top of batter with turbinado sugar.
Bake for 45 -50 minutes or until fillingis bubbling and top is golden and baked through.
Cool for 30 minutes to let filling set.
Serve with freshly whipped whipping cream , yogurt or ice cream.
Makes 6-12 servings
Notes
*To substitute for buttermilk, pour ½ Tbsp lemon juice in measuring cup, add enough milk to make ½ cup. Let sit for 3-5 minutes.