Mixed Berry Cobbler with Cornbread Biscuit Topping
User Reviews
5
Mixed Berry Cobbler with Cornbread Biscuit Topping
Description
The Mixed Berry Cobbler with Cornbread Biscuit Topping brings together a juicy, bubbling filling of blueberries and quartered strawberries sweetened with sugar and brightened with lemon juice and vanilla extract. The filling is coated with cornstarch to help it thicken as it bakes.
The topping combines flour, cornmeal, sugar, baking powder, and baking soda, enriched with melted butter and buttermilk. When baked, it forms a golden biscuit layer with a slightly grainy texture from the cornmeal, complementing the soft berries beneath.
Once baked, the cobbler can be served with a drizzle of melted butter mixed with honey and paired with vanilla ice cream or lightly whipped cream. This combination balances warm fruit with a sweet, crumbly topping and cold creamy accompaniments.
This recipe can accommodate substitutions of other berries or peaches, although raspberries tend to break down too much before the topping sets.
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 butter melted and cooled to room temperature, unsalted
- 1 cup buttermilk , chilled and well-shaken (I use whole milk buttermilk)
Serving
- 1 tablespoon butter unsalted
- 1 teaspoon honey
- vanilla ice cream or lightly-sweetened whipped cream
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
- Blackberries or peaches can be used instead of blueberries and strawberries if desired.
- Raspberries are less suitable as they break down too much before the topping has baked through.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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