Rustic Summer Berry Cobbler (Printable)

A warm dessert combining juicy summer berries and a buttery biscuit topping with vanilla ice cream.

# What You Need:

→ Berry Filling

01 - 4 cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
02 - 1/2 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 - 1/4 cup granulated sugar
09 - 1 1/2 teaspoons baking powder
10 - 1/4 teaspoon salt
11 - 1/4 cup unsalted butter, cold and cubed
12 - 1/2 cup whole milk
13 - 1/2 teaspoon vanilla extract

→ To Serve

14 - 6 scoops vanilla ice cream

# How To Make It:

01 - Set oven temperature to 375°F (190°C).
02 - In a large bowl, gently mix berries, sugar, cornstarch, lemon juice, vanilla extract, and salt until evenly combined. Transfer to a 9-inch baking dish.
03 - Whisk together flour, sugar, baking powder, and salt in a separate bowl.
04 - Add cold butter cubes and blend with fingers or pastry cutter until mixture forms coarse crumbs.
05 - Pour in milk and vanilla extract, stirring lightly until just combined without overmixing.
06 - Drop spoonfuls of biscuit dough evenly over berry mixture, leaving spaces for steam to escape.
07 - Bake for 35 minutes until topping is golden and berries are bubbling.
08 - Remove from oven and allow to cool for 10 minutes.
09 - Serve warm with one scoop of vanilla ice cream per portion.

# Expert Hints:

01 -
  • It rescues berries on their last day and turns them into something glorious.
  • The biscuit topping bakes up tender inside with crisp, sugary edges that crackle under your spoon.
  • You can have it in the oven in under twenty minutes, no mixer required.
02 -
  • Do not overmix the biscuit dough or it will turn tough and dense instead of tender.
  • If using frozen berries, add them straight from the freezer and bake an extra five minutes.
  • Cold butter is the secret to flaky biscuit topping, if it softens, chill the bowl for ten minutes.
03 -
  • Use a glass baking dish so you can see when the berries start bubbling at the edges.
  • Let the cobbler rest before serving or the filling will be too runny and the first scoop will fall apart.
  • Taste your berries before adding sugar, some batches need less and some need more.
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