Rustic Summer Berry Cobbler (Printable)

Juicy summer berries under a buttery biscuit crust, served with creamy vanilla.

# Ingredient List:

→ Berry Filling

01 - 4 cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
02 - ½ 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 - ¼ cup granulated sugar
09 - 1½ teaspoons baking powder
10 - ¼ teaspoon salt
11 - ¼ cup unsalted butter, cold and cubed
12 - ½ cup whole milk
13 - ½ teaspoon vanilla extract

→ To Serve

14 - 6 scoops vanilla ice cream

# Directions:

01 - Preheat the oven to 375°F.
02 - In a large bowl, gently toss mixed berries with ½ cup sugar, cornstarch, lemon juice, vanilla extract, and a pinch of salt. Transfer to a 9-inch baking dish.
03 - In a separate bowl, whisk together flour, ¼ cup sugar, baking powder, and salt.
04 - Add cold butter cubes to the flour mixture and work in with fingers or pastry cutter until texture resembles coarse crumbs.
05 - Stir in milk and ½ teaspoon vanilla extract until just combined, being careful not to overmix.
06 - Drop spoonfuls of biscuit dough evenly over the berry filling, leaving gaps for steam to escape.
07 - Bake for 35 minutes until topping is golden and berries are bubbling.
08 - Remove from oven and let cool for 10 minutes before serving.
09 - Serve warm with one scoop of vanilla ice cream per portion.

# Expert Tips:

01 -
  • It's forgiving enough that you can toss in whatever berries you have without measuring twice.
  • The biscuit topping bakes up golden and crisp on the edges while staying tender underneath, soaking up all that berry juice.
  • It comes together so fast you can decide to make it after dinner and still have it on the table while everyone's still at the table.
02 -
  • If you're using frozen berries, don't thaw them first—just toss them in frozen and add an extra 5 minutes to the bake time.
  • The cobbler is done when you see the filling bubbling up through the gaps in the topping, not just around the edges.
  • Don't skip the 10-minute rest; the filling goes from soupy to spoonable as it cools.
03 -
  • Use a light hand when dropping the dough—uneven, rustic mounds bake up better than perfectly smooth dollops.
  • If the top is browning too fast, tent it loosely with foil for the last 10 minutes of baking.
  • Leftovers (if you have any) are incredible cold for breakfast straight from the fridge.
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