Triple Berry Cobbler
Nothing screams more of summer than a triple berry cobbler made from scratch! Topped with a rich, buttery biscuit with a hint of sugar, this recipe takes advantage of all the sweet, vine ripened berries that are available right now. Serve it warm with a dollop of fresh whipped cream or vanilla ice cream.
Servings: 8 people
Triple Berry Filling
- ½ cup white sugar
- ¼ teaspoon cinnamon powder
- 2 tablespoon cornstarch
- 1 teaspoon fresh lemon juice
- 3 ½ cups blue berries
- 3 cups blackberrries
- 1 ½ cups strawberries
- 1 ½ cups All purpose flour
- ⅓ cup white sugar
- 1 ½ teaspoon baking powder
- 5 tablespoon chilled unsalted butter grated
- ½ cup whole milk cold
- ¼ teaspoon salt
- 1 tablespoon sugar for sprinkling
- 1 tablespoon milk for brushing
Preheat the oven to 375°F. Place rack in center of the oven. Butter or spray a baking dish - I use an 8 x 8 x 3 inch dish
Mix sugar, cinnamon and corn starch in a large mixing bowl. Add berries and lemon juice. Mix. Spread evenly the baking dish to macerate.
Mix the flour, sugar, baking powder and salt in a mixing bowl. Add the chilled butter and rub in the butter using a chilled pastry fork or pastry cutter until it is crumbly - like a coarse meal. If you prefer to use your fingertips - cool your hangs before handling the mix so that the butter does not melt.
Add ½ cup milk and mix until a dough forms. Form a ball with the dough and knead it 4-5 times until a dough forms. Pat the dough into the desired shape for the top of the cobbler. Arrange over the fruit. Brush with milk and sprinkle with sugar for a shiny, golden crust.
Bake until fruit is bubbling and the biscuits are golden - about 30-35 minutes. You know the pie is done when the crust is golden and a toothpick inserted into the crust comes out clean.
On hot days it is a good idea to mix the dough in a cool room or work in small steps so that the butter does not melt.
This is one of those recipes where over working the dough does not work in your favor and makes a very dense dough. You want lumps of butter in your mixture.
Too many strawberries can make the filling too runny because strawberries tend to liquefy.
Instead of making one big cobbler you can also make individual cobblers in a ramekin for a romantic dinner!
This cobbler stores very well - you can make it as much as 3 months in advance and freeze it before thawing overnight and baking. However do note that frozen berries produce a more liquid layer.