Summer in the Pacific Northwest means an abundance of fresh, local berries! In Mixed Berry Cobbler, the berries are the star! My favorite combination is blackberries, raspberries, blueberries, and the yummy marionberries, grown only in the Pacific Northwest. Adding very little sugar lets the berries shine. The buttery, biscuit topping is a cinch to make, using melted butter. No need to cut in cold butter. It bakes up crisp and golden brown with the sweet/tart juices bubbling up between the crumbles. Serve warm with vanilla ice-cream for a crowd-pleasing dessert that says summer is here!
Mixed Berry Cobbler
A mix of juicy berries and a buttery easy to make biscuit topping combine in a simple, delicious dessert. Oven ready in fifteen minutes!
Crumbly Biscuit Topping
- ½ cup unsalted butter, melted and cooled slightly
- 2 cups all-purpose flour
- 4 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ⅔ cup heavy cream
- 8 cups mixed fresh berries
- ¼ cup granulated sugar
- 1½ tablespoons cornstarch (if the berries seem extra juicy, increase to 2 tablespoons)
- 1 tablespoon lemon juice
- ½ teaspoon pure vanilla extract
- Preheat the oven to 350° convection. Butter a 9×13” pan.
Crumbly Biscuit Topping
- Melt the butter and set aside to cool slightly.
- Combine the flour, sugar, baking powder and salt.
- Add cold cream to slightly cooled butter and give it a quick stir. You will notice small, butter clumps (that is right). Add mixture to dry ingredients and mix together with a fork just until combined. Do not overmix. Chill mixture while making the filling.
- Add berries to a large bowl.
- Combine sugar and cornstarch and add to berries with lemon juice and vanilla. Gently mix together with a spatula until thoroughly combined.
- Spread filling into prepared pan.
- Crumble topping over fruit in medium pieces resembling streusel topping.
- Sprinkle lightly with sanding sugar (or granulated sugar).
- Bake until fruit is bubbling and thickened and topping is brown and firm, about 30 minutes.
- Serve with ice cream for a perfect summer dessert.
This recipe is very versatile. It can be cut in half and baked in a 9” round pie dish or an 8” square dish. You can bake it in individual oven safe ramekins. Use any kind of berries. Make it year-round by using frozen berries. No need to defrost frozen berries, but you will want to use 2 – 3 tablespoons of cornstarch.