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The Ultimate Easy Mixed Berry Cobbler with Buttery Biscuit Topping

A close-up, tempting serving of easy mixed berry cobbler with a golden crust and bubbling purple fruit filling.
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This recipe delivers a warm, juicy mixed berry cobbler with a tender, golden buttermilk biscuit topping. It works perfectly with fresh or frozen berries, making it a reliable summer dessert or comfort food classic.

Ingredients

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  • 1 cup all-purpose flour (for topping)
  • 1/4 cup granulated sugar (for topping)
  • 1 teaspoon baking powder (for topping)
  • 1/2 teaspoon salt (for topping)
  • 6 tablespoons cold unsalted butter, cut into pieces (for topping)
  • 1/2 cup buttermilk (for topping)
  • 4 cups mixed berries (fresh or frozen: blueberries, raspberries, blackberries)
  • 1/2 cup granulated sugar (for filling)
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9-inch pie dish or similar baking dish.
  2. Prepare the filling: In a large bowl, gently combine the mixed berries, 1/2 cup sugar, cornstarch, lemon juice, and cinnamon. Mix until the berries are evenly coated. Pour the berry mixture into the prepared baking dish.
  3. Prepare the biscuit topping: In a separate medium bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt.
  4. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  5. Pour in the buttermilk and stir just until the dough comes together. Do not overmix.
  6. Drop spoonfuls of the biscuit dough evenly over the berry filling, leaving small gaps between biscuits to allow steam to escape.
  7. Brush the tops of the biscuits lightly with the beaten egg wash and sprinkle with coarse sugar. This step helps achieve a golden, attractive finish.
  8. Bake for 35 to 45 minutes, or until the topping is golden brown and the berry filling is thick and bubbly. If the topping browns too quickly, loosely cover it with foil.
  9. Let the cobbler cool on a wire rack for at least 15 minutes before serving. Serve warm, ideally with vanilla ice cream.

Notes

  • If you use frozen berries, do not thaw them first; use them directly from the freezer. You may need to add 5 to 10 minutes to the baking time.
  • For a richer topping flavor, substitute 1 tablespoon of the flour with almond flour.
  • This dessert is best eaten the day it is made, but leftovers can be stored covered in the refrigerator for up to three days.

Nutrition

Find it online: https://gourmetgaze.com/mixed-berry-cobbler-recipe-easy-baking/