Mixed Berry Cobbler Recipe

Mixed Berry Cobbler Recipe :-This traditional and straightforward berry cobbler is characterised by its combination of juicy, sweet berries with a generously buttery and rich biscuit topping. Make use of your preferred berries, and if they are harvested out of season, substitute frozen berries for fresh ones. In addition to having a crust that is beautifully crunchy, the buttermilk biscuit topping is quite soft. The addition of a scoop of vanilla ice cream and a dollop of whipped cream elevates the flavour of this simple treat that is perfect for the summertime.

Mixed Berry Cobbler Recipe

Ingredients :

• 8 cups (approx. 1kg) mixed berries* (see note)
• 1/3 cup (67g) granulated sugar
• 2 Tablespoons (15g) cornstarch
• 1 teaspoon lemon juice
• 1/2 teaspoon pure vanilla extract

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Biscuit Topping

• 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
• 1/3 cup (65g) granulated sugar
• 1 and 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 6 Tablespoons (85g) unsalted butter, cold and cubed
• 1/2 cup (120ml) buttermilk, cold*
• for topping before baking: 1 Tablespoon buttermilk and coarse sugar

Instructions :

• Prepare a 9×13 inch pan by greasing it and preheating the oven to 350 degrees Fahrenheit (177 degrees Celsius).
• Complete the filling by: Once the berries, sugar, cornflour, lemon juice, and vanilla essence have been well combined, gently fold them together in a large bowl until they are completely incorporated. Pour the filling into the prepared pan in an equal layer.

• Perform the topping by: The flour, sugar, baking powder, and salt should be mixed together in a large bowl using a whisk tool. Make the mixture resemble coarse meal (pea-sized crumbs) by incorporating the butter into it with a pastry cutter or two forks until it reaches the desired consistency.
• Utilising a pastry cutter makes this process really simple and speedy! In addition to that, you might use a food processor. Meanwhile, slowly sprinkle in half a cup of buttermilk while whisking the mixture.

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• Continue to mix until everything is evenly distributed. Spread the dough out in a gentle manner using handfuls of it. The dough should be spread out evenly over the top of the berry filling.
• This does not require any particular technique; all you need to do is flatten the dough into parts and cover the majority of the berries.
• The top of the biscuit dough should be brushed with one tablespoon of buttermilk, and then it should be evenly sprinkled with coarse sugar. In order to obtain a crust that is beautiful, crunchy, and golden brown, these two are not required, but they do help.

• Bake for forty-five to fifty minutes, or until the biscuit topping is golden brown and cooked all the way through. Take a toothpick and insert it into the biscuit topping; if it comes out clean, the biscuit topping is fully cooked and the cobbler is ready to be served.
• Place the pan on a wire rack, and wait five minutes before serving to allow it to cool down. Warm the vanilla ice cream or whipped cream and serve it with the toast.
• The leftovers can be stored in the refrigerator for up to five days in a covered container.

Notes :

1 . Freezing Instructions:

• Because the biscuit topping will not rise as much if it is not cooked right away, I do not recommend that you prepare this recipe in advance. On the other hand, the fruit filling that has been produced can be frozen for up to three months. Prior to use, allow the frozen food to thaw in the refrigerator. It is going to be rather juicy, but in the world of cobbler, that is not a bad thing! A baked cobbler can also be frozen for up to three months if you choose to do so. To serve, allow the frozen food to thaw in the refrigerator overnight and then reheat it in the oven.

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2 . Special Tools (affiliate links): This set includes a 9-inch by 13-inch pan, a glass mixing bowl, a rubber spatula, a whisk, a pastry cutter, a pastry brush, and a cooling rack.

3 . Berries: You can use any berries that you choose, whether they are fresh or frozen (do not thaw them). Three cups of blueberries, two cups of blackberries, one and a half cups of raspberries, and one and a half cups of chopped strawberries are the quantities that I recommend. It is important to keep in mind that the berry layer will be more liquid-like if the berries it contains are more juicy, such as strawberries and raspberries. A layer that is more liquid-like will be produced by frozen berries.

4 . Buttermilk: If you think you might need buttermilk, you can manufacture your own version of it at home. A liquid measuring cup should have one teaspoon of either white vinegar or lemon juice added to it. Then, using the same measuring cup, pour in sufficient cool whole milk until the total volume reaches half a cup. If you are in a panic, you can use cold non-dairy milks or cold milks with lesser fat content for this soured milk; nevertheless, the topping will not taste as moist or rich. Allow it to sit for five minutes after stirring it around. The “buttermilk” that you make at home will have a trace of curdling and will be ready to be used in the recipe.

5 . More biscuit topping: I used the biscuit topping from my peach cobbler recipe for this berry cobbler, but I decreased it and modified it so that the berries would be the focal point of the pie. Make use of the measurements for the biscuit topping that were provided for the peach cobbler if you would like more of something. (That one uses baking soda as an ingredient.)