Rustic Summer Berry Cobbler (Printable)

A comforting dessert featuring 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

# Step-by-Step:

01 - Preheat the oven to 375°F.
02 - In a large bowl, gently combine mixed berries, 1/2 cup granulated 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, 1/4 cup sugar, baking powder, and salt.
04 - Add cold, cubed butter to the dry ingredients and blend with fingers or pastry cutter until coarse crumbs form.
05 - Stir in milk and vanilla extract just until combined to form biscuit dough; avoid overmixing.
06 - Drop spoonfuls of biscuit dough evenly over the berry mixture, leaving gaps for steam to escape.
07 - Bake for 35 minutes until topping is golden brown and berries are bubbling.
08 - Remove from oven and let cool for 10 minutes.
09 - Serve warm with each portion topped by a scoop of vanilla ice cream.

# Expert Suggestions:

01 -
  • It turns whatever berries you have on hand into something that feels special without any fuss.
  • The biscuit topping bakes up golden and tender, with crisp edges that soak up the juices.
  • Warm cobbler with cold ice cream is one of those combinations that never gets old.
02 -
  • Cold butter is non-negotiable. If it softens too much, the topping will not have that flaky, tender texture.
  • Do not overmix the biscuit dough. Stir just until combined or it will turn out dense and chewy instead of light.
  • If using frozen berries, add them straight from the freezer. Thawing releases too much liquid and makes the filling watery.
03 -
  • Sprinkle turbinado sugar over the biscuit dough before baking for a bakery-style crunchy top.
  • If your berries are especially tart, taste the filling before baking and add an extra tablespoon of sugar.
  • Use a glass or ceramic baking dish so you can see when the filling is bubbling around the edges.
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