Cherry Blueberry Cobbler
User Reviews
5
Cherry Blueberry Cobbler
Description
This cobbler begins by pitting cherries and mixing them with blueberries, lemon juice, sugar, and cornstarch, which helps thicken the juices released during baking. The biscuit topping is prepared by blending melted butter with flour, sugar, baking powder, vanilla, and almond milk until it reaches a thick batter consistency similar to a dense pancake or muffin batter. The fruit mixture is poured into a greased casserole dish and covered with dollops of the biscuit dough.
Baked at 350°F, the topping forms a golden crumbly layer while the fruit bubbles underneath, releasing bright, sweet, and tangy juices. The fresh or frozen berries provide contrasting textures and natural sweetness, with the lemon enhancing brightness. The topping offers a soft but structured contrast to the juicy filling, making this cobbler suitable as a dessert or snack.
This cobbler can be stored in the refrigerator covered for several days and reheated in short intervals. While fresh fruit is preferred, frozen fruit works as well but may produce more juice during baking.
Ingredients
For the Berry Filling
- 3 cups sweet cherries fresh or frozen
- 3 cups blueberries fresh or frozen
- 2 tbsp cornstarch
- ½ cup cane sugar
- 1 lemon juiced
For the Biscuit Topping
- 1 tick butter
- 1 ½ cups all-purpose flour
- 1 cup cane sugar
- 1 tsp baking powder
- ½ cup almond milk can use any milk, unsweetened
- 1 tsp vanilla
Instructions
- Preheat the oven to 350°F.
- Remove all of the cherry pits. The easiest way to do this is to hold a cherry with your index and thumb finger on a cutting board. Use a metal straw and pearce down through the cherry. The pit should pop out pretty seamlessly.
- In a mixing bowl, combine blueberries and fresh pitted cherries. Use a juicer to juice one lemon into the bowl. Sprinkle sugar and cornstarch on the berries. Toss together until sugar and cornstarch are absorbed.
- In another mixing bowl, melt the butter in 20 second intervals in the microwave.
- Add in flour, sugar, baking powder, and vanilla extract to the butter. Use a pastry blender to combine until you have a sugar cookie-like texture. You can do this with a fork if you don't have a pastry blender.
- Gradually pour the milk into the bowl with the dough mixture. You should end up with a muffin/thicker pancake batter texture once all of the milk is absorbed.
- Heavily grease a casserole dish. Pour the berries into the dish and then pour the biscuit batter on top of the fruit. Try to cover all of the berries with the batter.
- Bake for 40-45 minutes or until the batter comes out clean with a toothpick and the cobbler topping begins to turn golden brown.
- Serve warm with a scoop of vanilla ice cream and/or whipped cream. Enjoy!
Notes
- Store the cobbler covered in the baking dish in the refrigerator for 3–5 days and reheat in short microwave intervals.
- Fresh fruit is preferred but frozen fruit may be used; note that frozen fruit tends to release more juice when baked.
- Remove cherry pits using a metal straw pushed through the cherry for easier preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 200kcal | 10% |
| Carbohydrates | 36g | 12% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Monounsaturated Fat | 20g | 100% |
| Cholesterol | 15mg | 5% |
| Sodium | 77mg | 3% |
| Potassium | 95mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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