Last summer and fall, I can’t even begin to tell y’all how many requests we got for cobblers. I’m not sure if cobblers are largely a regional dessert or something, but aside from the traditional Dutch oven “cobbler” where you dump a box of cake mix, a can of fruit, and a can of Sprite into the Dutch oven and wait 30 minutes until it’s Business Time, I hadn’t eaten much cobbler. But I figure it’s full of things I like, so how could I go wrong?
I literally made this berry cobbler up as I went along. Cream? Good. More cream? Better. Lemon zest? Why not? It was truly a kitchen experiment– one that went pretty darn well!
Ingredient Notes
- Berries – I used a frozen mix of blueberries, blackberries, and raspberries. Feel free to use any fresh or frozen fruit you’d like. No need to thaw the frozen fruit beforehand, either.
- Cream – I used heavy cream, but regular whipping cream would probably work just as well.
- Butter – Use real butter.
How To Make Berry Cobbler
- For the crust, you’ll need flour, salt, baking powder, sugar, eggs, cream, and butter. You can also add the zest of 1 lemon or orange if you want. Toss it all in a bowl and whisk it up.
- Then take your cold butter and a cheese grater and grate that sucker. Look how pretty! Gently fold the butter into the flour mixture so it is light and crumbly.
- Crack open two eggs and give them a whisk. Add them to the flour/butter mixture and stir until just combined. Then add the cream and mix everything together until you form a wet dough.
- Lightly press some of the dough into the bottom of the pan and set it aside.
- Now, take some berries, toss with brown sugar, and spread the berries over the “crust.” Drop the remaining dough over the berries and set aside.
- Now…I’m using the streusel topping from our blueberry muffins, so if you like that, then I’m willing to bet my cat you’ll like it here, too! Mix together some sugar, a bit of flour, and cinnamon. Cut in a few tablespoons of butter until the mixture is crumbly. Sprinkle it over the dough-topped berries and then pop the whole pan into the oven. Bake it for 45-55 minutes or until the topping is golden brown and the dough is cooked through.
Serve warm with sweetened whipped cream or vanilla ice cream.
Frequently Asked Questions
- Can I make this ahead of time? While this berry cobbler is best served warm, fresh out of the oven, it can certainly be eaten later. If made within about 8 hours of serving, simply cover with plastic wrap and leave on the counter until ready to serve. Any longer that that, and it should be transferred to the refrigerator.
Related Recipes
Looking for similar desserts? Try this Blueberry Boy Bait or Skillet Blackberry Cobbler. Blackberry-Peach Crisp or Classic Apple Crisp are great choices as well!
Did You Make This?
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Berry Cobbler
Ingredients
- COBBLER
- 3 cups all-purpose flour lightly spooned into the measuring cup and leveled with a knife
- 1/4 teaspoon table salt
- 2 1/2 tablespoons baking powder
- 1 1/4 cups sugar
- 1/2 cup 1 stick salted butter
- 2 eggs
- 1 cup heavy cream
- zest of one lemon or orange optional
- 4 cups berries I like blueberries and/or blackberries
- 1/2 cups brown sugar
- STREUSEL TOPPING
- 1/2 cup sugar
- 1/4 cup + 1 tablespoon flour
- 1 teaspoon cinnamon
- 4 tablespoons butter at room temperature
Instructions
- Preheat oven to 350. Lightly grease a 9x13" baking dish and set aside.
- In a large mixing bowl, whisk together the flour, salt, baking powder, sugar, and citrus zest. Set aside.
- Using a cheese grater, grate 1 cold stick of butter. Lightly toss the butter with flour mixture until it's mixed evenly and crumbly (don't over-mix here). Whisk the eggs and then lightly toss them with the flour/butter mixture until evenly absorbed. Add in the cream and mix until combined; the mixture should be quite sticky and a little lumpy (kind of like biscuit dough). Lightly press about 1 1/2 cups of the dough mixture into the bottom of the prepared pan and set it aside.
- Toss the berries with the brown sugar and spread it over the prepared "crust." Drop the remaining dough over the berries and set aside.
- Whisk together the sugar, flour, and cinnamon for the streusel topping. Cut in the butter until the mixture is crumbly. Sprinkle over the dough and bake for 45-55 minutes or until the top is golden brown and the crust is cooked through. Serve warm with sweetened whipped cream or vanilla ice cream.
Questions & Reviews
Just had to say what a wonderful discovery for me…your website. I bought your book and love it. I have told everyone in my family about it. I have told my friends about it. AND I saw you in my better homes and garden magazine that came today.
Congrats!
Continue cooking
Making this now! So to clarify, the Eggs DO go in the crust mixture? And so does the 1 1/2 cup sugar. I didn’t notice the sugar listed in the photo walk threw of the crust, and the eggs wern’t in the printable that i copyed off last night! I’m pretty sure any way you combine these ingrediance it will be silly good, but I want mine to look like yours! 🙂
Yep!! I fixed the egg issue last night after I got home, so print off a new one and you’ll be good to go! 🙂
Looks delicious. I live just down the road from Rader Farms berries! I can’t wait for the berries to ripen.
Lurker turned commenter to thank you for inventing GRATED BUTTER! I make biscuits a lot and hate cutting it into tiny cubes–my wire pastry cutter thingy broke. Muah! And thanks!
Holy cow, this looks so beautiful and delish!!! When I make it, you can be sure I will post a pic on your FB page 🙂
Usually, I’m more of a “crips” kinda gal. I like that you combined the cobbler with the crisp topping. It just so happens that I have fresh blueberries and peaches, so I see a quick dessert for tonight. What a great recipe you created!
I don’t know if you noticed, but on the recipe card on the bottom, the directions don’t tell to add the eggs. I’m making this right now and I’m glad I looked at the pictures first. I’m so excited to eat the finished product!!!
Thanks so much! I fixed it! 🙂
I love cobbler….southern thing? Not sure. My mother in law had the best standby recipe that I use all the time. 1/2c flour, 1/2c milk, 1/2c sugar 1tsp baking powder, large can of good fruit is out of season or cut up fresh fruit in season. Mix and pour over 1/2 stick of metled butter in 9X9 pan. Scatter fruit ON TOP of mixture. So not stir. Bake 350F till brown. YUMMY. Fruit goes to bottom and a yummy crust appears on top!
I can’t wait to try yours!
That’s the style of cobbler I make. I know that I’ve seen it mostly from southern cooks and restaurants. I was actually most surprised with the egg. I’ve never heard of egg in cobbler.
Love how you used a triple berry mix. This looks perfect for summer.
I forgot the eggs!! Friends will be here in an hour to eat it!!! Will it be ok? HELP!!
Oh, girl, I’m so sorry!!! I fixed the printable recipe. Can we still be friends?? 🙂
Oh yeah! We are still friends. It tasted fine….kinda cake like. What difference would the eggs have made…now I have to cook it again to see!