Mixed Berry Cobbler
This easy Mixed Berry Cobbler uses a mix of fresh and juicy strawberries, raspberries, blueberries and blackberries in the filling with a hint of orange. The biscuit topping is soft, fluffy and sweetened with just a bit of honey. It is delicious warm with a scoop of ice cream on the side.
Servings: 6 people
- 4 cup mixed berry (strawberry, raspberry, blueberry and blackberry, 568 g / 20 oz)
- 1/3 cup granulated sugar (65 g)
- Zest of half an orange
- 2 tablespoon all-purpose flour (17 g)
- 1 cup all-purpose flour (133 g)
- 1/4 teaspoon kosher salt (1 g)
- 1/8 teaspoon baking soda (1 g)
- 1 1/2 teaspoon baking powder (6 g)
- 1.5 oz unsalted butter (43 g, cold and cubed)
- 3 oz buttermilk (87 g, cold)
- 2 tablespoon honey (43 g)
- Extra buttermilk for brushing
- 1 tablespoon turbinado sugar (11 g)
Prepare the filling
Add orange zest to the sugar in a small bowl and mix with a whisk to distribute evenly while releasing the oil. Add the flour to the bowl and mix evenly.
Add berries to the baking pan and toss with the flour/sugar mixture. Set aside.
Prepare the biscuit topping
Add flour, salt, baking soda and baking powder to a small mixing bowl and mix with a whisk to combine. Toss the cubed butter in the flour mixture and work it into the flour with the tip of your fingers until about pea size and larger. You want the butter pieces to be different sizes and more flat than round.
Whisk together buttermilk and honey. Make a well in the middle of the flour mixture and pour in the liquid mixture. Fold with a spatula or wooden spoon until a shaggy dough forms.
Turn the dough out onto a well-floured board, pat the dough out to about 1/2” thick and fold it over itself. Do this two to three times and then shape the dough into a rectangle.
With a rolling pin, roll the dough out into a long rectangle about 1/4” thick. Fold in three like a letter. Roll the folded rectangle out one more time, and fold it again. This will create distinct layers when baked.
Roll the dough out into the shape of your baking pan but about 1” smaller on each side. Cut into small squares.
Assemble the cobbler
Add the biscuit squares on top of the berries in the baking pan, spacing slightly apart. Place the baking pan in the freezer while the oven preheats.
Preheat oven to 375°F.
Take the baking pan out of the freezer, brush the top the biscuits with some buttermilk. Sprinkle turbinado sugar over the top generously.
Bake for 35 minutes until the biscuits are golden brown and the filling is bubbly.
Serve warm with a scoop of ice cream on the side.
Serving: 162g | Calories: 265kcal