Spring Berry Cobbler
A delightful Spring Berry Cobbler filled with fresh strawberries, blueberries, and raspberries, topped with a sweet, buttery biscuit crust.
Ingredients
For the Berry Filling
- 2 cups fresh strawberries, hulled and quartered
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 3/4 cup granulated sugar adjust based on berry sweetness
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 pinch salt
For the Biscuit Topping
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest optional
Instructions
Preheat the Oven
- Preheat your oven to 375°F (190°C) to ensure even cooking.
Prepare the Berry Filling
- In a large mixing bowl, combine the strawberries, blueberries, and raspberries.
- Add the sugar, lemon juice, cornstarch, vanilla extract, and a pinch of salt. Toss until coated.
- Let sit for about 10 minutes to release juices.
Make the Biscuit Topping
- In a separate bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the cold cubed butter until the mixture resembles coarse crumbs.
Combine Wet Ingredients
- In another bowl, whisk together milk, vanilla extract, and lemon zest.
- Pour into the flour mixture and stir until just combined.
Assemble the Cobbler
- Pour the berry mixture into an ungreased 9x13-inch baking dish.
- Drop spoonfuls of the biscuit topping over the berry mixture.
Bake the Cobbler
- Bake for 30-35 minutes until the topping is golden and the filling is bubbling.
Cool and Serve
- Cool for about 10-15 minutes before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.