Mixed Berry Cobbler with Cornbread Biscuit Topping
User Reviews
5.0
36 reviews
Excellent
Mixed Berry Cobbler with Cornbread Biscuit Topping
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In this twist on a classic cobbler recipe, strawberries and blueberries are baked with a light and fluffy cornbread biscuit topping. A cozy summer dessert to make with fresh berries!
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Ingredients
Filling
- 1 pound blueberries (about 3 cups)
- 1-1/2 pounds strawberries , tops trimmed and strawberries quartered (about 4 cups)
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Biscuit Topping
- 1-1/3 cups all purpose flour
- 1/2 cup cornmeal
- 2 tablespoons granulated sugar
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon table salt
- 1/2 cup unsalted butter , melted and cooled to room temperature
- 1 cup buttermilk , chilled and well-shaken (I use whole milk buttermilk)
Serving
- 1 tablespoon unsalted butter
- 1 teaspoon honey
- vanilla ice cream or lightly-sweetened whipped cream
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Instructions
Make the Filling
- Preheat oven to 375 degrees F with rack in the middle position.
- In a large bowl, toss together berries, 3/4 cup sugar, cornstarch, lemon juice, and vanilla extract. Transfer to a 13x9x2 baking dish set on a baking sheet (in case any fruit juices spill over).
Make the Biscuit Topping and Bake
- Whisk together flour, cornmeal, 2 tablespoons sugar, baking powder, baking soda, and table salt.
- Add cooled melted butter to chilled buttermilk. Stir until small butter clumps form. Stir butter and buttermilk mixture into the dry ingredients until just combined.
- Drop biscuits over the fruit filling using heaping spoonfuls. Flatten just slightly with the back of your spoon to promote even baking. Topping will spread as it bakes.
- Bake cobbler for 40-45 minutes, until filling is bubbling and topping is browned. Filling will thicken as it cools.
Serve
- While cobbler is baking, melt together 1 tablespoon unsalted butter and the honey. Remove cobbler from oven and brush the biscuits with the honey butter mixture.
- Let cobbler cool for 30-45 minutes, until just warm (cobbler is best served within a few hours of being made). Spoon into bowls and serve with vanilla ice cream or whipped cream.
Notes
- You can also make this cobbler with blackberries or peaches! I find that raspberries are a bit too delicate and cook down too much before the biscuit topping is cooked.
Nutrition Information
Show Details
Calories
517kcal
(26%)
Carbohydrates
84g
(28%)
Protein
6g
(12%)
Fat
18g
(28%)
Saturated Fat
10g
(50%)
Cholesterol
45mg
(15%)
Sodium
430mg
(18%)
Potassium
425mg
(12%)
Fiber
6g
(24%)
Sugar
44g
(88%)
Vitamin A
595IU
(12%)
Vitamin C
75mg
(83%)
Calcium
106mg
(11%)
Iron
2.4mg
(13%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 517 kcal
% Daily Value*
| Calories | 517kcal | 26% |
| Carbohydrates | 84g | 28% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 45mg | 15% |
| Sodium | 430mg | 18% |
| Potassium | 425mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 44g | 88% |
| Vitamin A | 595IU | 12% |
| Vitamin C | 75mg | 83% |
| Calcium | 106mg | 11% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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