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Summer Berry Cobbler Recipe

Summer Berry Cobbler

Tyler Florence

2001 Television Food Network, G.P. All Rights Reserved

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (28)

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Average Rating:

Total Reviews: 28

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  • on May 24, 2011

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    made this last weekend for friends, there was not a crumb left!! everyone loved it and it was easy to make

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  • on July 30, 2010

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    Thank you Tyler for such a simple and delicious dish. The saltiness of the scones balances the sweetness of the berries perfectly. Served with french vanilla ice cream, yum.

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  • on October 10, 2009

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    I really like the simplicity of this recipe. I added a little red wine to the berries, about a third of a cup, which made them a bit more scrumptuous. Also, I didn't use blueberries, as they aren't my favorite. I made the scone dough plain. I made individual servings in ramikins, so cooking time wasn't a problem, as other reviews have mentioned that they had to cook it a bit longer.

    I also used this recipe to create a berry syrup served on the side of plain scones and served it at a brunch. I blended the berry mixture (same changes as mentioned above, added wine, minus the blueberries, then blended it, strained it, and heated iit on the stovetop. DELICIOUS! The scone dough recipe is fantastic, and can be used in so many different ways!

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  • on September 27, 2009

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    This was excellent, but there is too much salt in the scone mixture. Also, it does need to bake longer, up to 10 minutes more than the max of 35. I will make this again, as it is delicious. Goes awesome with ice cream.

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  • on August 11, 2009

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    Easy and delicious is what gives this recipe an 'excellent' rating. The scone mix was very flavorful and complimented the berries very well. The only change I made was cooking this 20 minutes longer because the scones were still very gooey on the bottom after the recommended cooking time. I will make this again and the scones on their own. Why not pour the berry sauce on the top with ice cream...like an upside down cobbler!

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  • on June 24, 2009

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    I doubled the strawberries, since i didnt have blackberries. And since i used up my blueberries in the cobbler, I ommitted them, and made the cobbler plain. Great EASY summer dessert. The scone tastes so light and airy.

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  • on June 04, 2009

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    Wow, what an amazingly delicious dessert. I loved everything about it. I did bake it a little longer than the actual bake time listed and it was perfect. My family raved about it. Can't wait to make this one again.

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  • on May 19, 2009

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    This recipe has the very best tasting scones I've ever had. Everything cooked together perfectly and was a huge hit at our party.

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  • on August 02, 2008

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    This was SO delicious! I had fresh blackberries and blueberries - so did not use mixed berries in the "main" part... and it was still SUPERB! Loved the scone crust (I cheated and mixed the buttermilk with a bit of cream - and the addition of blackberries was not only delicious, but made a great "visual" presentation! The blackberries did not come out too soggy or overly-juicy, and the crust was crisp & rich.
    Will be making this OFTEN!

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  • on September 05, 2007

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    I love this recipe and I always get great feedback, but like most people have already noted the dough doesn't cook all the way through. I would definitely recommend covering it in the last 15-20 minutes because even though it looks browned and crisp on top, the underside is still raw. Other than that, very tasty, especially with vanilla ice cream!

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