Berry Cobbler

Total Time:
1 hr 5 min
20 min
10 min
35 min

6 servings

  • Filling:
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • Two 12-ounce packages frozen mixed berries (or substitute 6 cups fresh in season)
  • 1/2 teaspoon finely grated lemon zest
  • Topping:
  • 1 1/3 cups all-purpose flour, plus additional for dusting
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 5 tablespoons cold unsalted butter, cut into cubes
  • 1/2 cup heavy cream
  • 1 large egg
  • 2 tablespoons turbinado sugar, such as Sugar in the Raw
  • Vanilla ice cream, for serving, optional
Watch how to make this recipe.
  • Preheat the oven to 400 degrees F.

  • For the filling: In a large bowl, combine the granulated sugar and cornstarch; whisk until thoroughly mixed. Add the berries and lemon zest, and stir until the berries are completely coated. Pour the mixture into a 2-quart casserole dish or into 6 individual ramekins.

  • For the topping: Sift together the flour, granulated sugar, baking powder and salt in a large bowl. Cut the butter into the dry ingredients with a pastry blender or two knives until the mixture has the texture of coarse meal.

  • Add the cream and mix in with a fork until a dough forms. Dust a work surface and your hands with flour. Gather the dough into a ball.

  • Knead the dough gently for about 1 minute. Flatten the dough ball and then roll out with a lightly-floured rolling pin, shaping the dough into a rectangle or oval that matches the top of your casserole dish; cut into rounds if using ramekins.

  • Lay the dough on top of the berries in the casserole dish or ramekins. In a small bowl, whisk the egg with 1 tablespoon water until milky. Brush the dough with the egg wash and sprinkle with the turbinado sugar.

  • Bake the cobbler until the topping is golden brown, about 35 minutes. Let rest for at least 10 minutes before serving. Serve with ice cream if using.

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