Description

Imagine scooping into a bubbling, golden berry cobbler, with juicy mixed berries coated in a sweet-tart lemony filling, topped with tender, buttery biscuits, and finished with a scoop of vanilla ice cream or a dollop of whipped cream

Ingredients

Filling

Mixed Berries (2 pounds, fresh or frozen): The juicy heart of the cobbler.
- Why it matters: Provide sweet-tart flavor and a jammy texture (e.g., strawberries, blueberries, raspberries, blackberries).
- Substitution: Use a single type of berry or frozen fruit blends (no need to thaw).
Granulated Sugar (3/4 cup): Sweetens the filling.
- Why it matters: Balances the berries’ tartness and helps create a syrupy filling.
- Substitution: Use a 1:1 sugar substitute like Swerve or reduce to 1/2 cup for tart berries.
Cornstarch (3 tbsp): Thickens the filling.
- Why it matters: Ensures a jammy, not runny, consistency.
- Substitution: Use arrowroot powder or tapioca starch (same amount).
Lemon Zest (1 tbsp, ~1 lemon): Adds brightness.
- Why it matters: Enhances berry flavor with a citrusy zing.
- Substitution: Use orange zest or 1/2 tsp lemon extract.
Lemon Juice (2 tbsp, fresh, ~1 lemon): Boosts tartness.
- Why it matters: Balances sweetness and prevents a cloying filling.
- Substitution: Use bottled lemon juice or lime juice.

Topping

All-Purpose Flour (2 cups, spooned and leveled): Forms the biscuit base.
- Why it matters: Provides structure for tender, fluffy biscuits.
- Substitution: Use gluten-free flour (1:1 ratio) for gluten-free cobbler.
Granulated Sugar (1/2 cup): Sweetens the topping.
- Why it matters: Adds sweetness and helps biscuits brown.
- Substitution: Use a 1:1 sugar substitute or reduce to 1/3 cup for less sweetness.
Baking Powder (1 tbsp): Leavens the biscuits.
- Why it matters: Ensures light, fluffy biscuits that rise well.
- Substitution: Use 1 tsp baking soda + 2 tsp cream of tartar.
Fine Sea Salt (1/2 tsp): Enhances flavor.
- Why it matters: Balances sweetness and boosts biscuit flavor.
- Substitution: Use kosher salt or reduce to 1/4 tsp for lower sodium.
Salted Butter (1/2 cup, frozen): Adds richness and flakiness.
- Why it matters: Creates tender, buttery biscuits when grated cold.
- Substitution: Use unsalted butter (add 1/8 tsp salt) or vegan butter for dairy-free.
Heavy Cream (1 cup): Binds the dough.
- Why it matters: Adds moisture for soft, rich biscuits.
- Substitution: Use whole milk, buttermilk, or plant-based cream for dairy-free.
Vanilla Extract (1 tsp): Enhances flavor.
- Why it matters: Adds warmth to the biscuits, complementing the berries.
- Substitution: Use almond extract or vanilla bean paste.

Assembly

Heavy Cream (2 tbsp): Brushes the biscuits.
- Why it matters: Promotes golden browning and a soft texture.
- Substitution: Use milk or plant-based milk.
Sanding Sugar (2 tbsp): Adds crunch and sparkle.
- Why it matters: Creates a crispy, sweet topping.
- Substitution: Use turbinado sugar, granulated sugar, or skip for less sweetness.

Optional Garnishes

Fresh Berries, Mint Leaves, Vanilla Ice Cream, Whipped Cream: Elevate presentation and flavor.
- Why it matters: Add freshness, color, and creamy contrast to the warm cobbler.
- Substitution: Use other fruits (e.g., peaches), basil leaves, or dairy-free ice cream/whipped topping.

Pro Tip: Use a mix of berries for vibrant flavor (e.g., 1 lb blueberries + 1 lb raspberries); freeze butter for 10+ minutes for easy grating.

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Instructions

1. Prepare the Baking Dish:
  - Preheat the oven to 350°F (175°C).
  - Lightly spray a 9×13 baking dish with nonstick cooking spray and set aside.
  - Tip: Line with parchment for easier cleanup, leaving overhangs for lifting.
2. Make the Berry Filling:
  - In a large bowl, combine 2 pounds mixed berries, 3/4 cup granulated sugar, 3 tbsp cornstarch, 1 tbsp lemon zest, and 2 tbsp lemon juice. Stir until berries are fully coated.
  - Transfer the mixture to the prepared baking dish, spreading evenly.
  - Tip: Toss gently to avoid crushing berries; ensure cornstarch is evenly distributed to prevent clumps.
3. Make the Biscuit Topping:
  - In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp fine sea salt.
  - Grate 1/2 cup frozen salted butter using a cheese grater, then mix into the flour mixture with a fork or your fingers until crumbly.
  - In a small bowl, stir 1 cup heavy cream and 1 tsp vanilla extract together. Pour over the flour mixture and stir just until combined (do not overmix).
  - Tip: Grate butter quickly to keep it cold; mix dough gently to keep biscuits tender and fluffy.
4. Assemble the Cobbler:
  - Use a cookie scoop or large spoon to scoop biscuit dough and place on top of the berry filling. Flatten slightly with your hands or the back of a spoon, repeating until most of the berries are covered (some peeking out is fine for a rustic look).
  - Brush the biscuit tops with 2 tbsp heavy cream and sprinkle with 2 tbsp sanding sugar (or turbinado/granulated sugar).
  - Tip: Space biscuits evenly for consistent baking; brush cream lightly to avoid sogginess.
5. Bake and Cool:
  - Bake for 40-50 minutes, until the berry filling is bubbling and the biscuits are lightly golden brown and cooked through.
  - Check halfway through; if biscuits are browning too quickly, loosely tent with foil and continue baking.
  - Remove from the oven and transfer to a wire rack to cool for at least 10 minutes.
  - Tip: Use a toothpick to check biscuit doneness (should come out clean); let cool slightly to thicken the filling.
6. Serve:
  - Serve warm or at room temperature, topped with optional garnishes like fresh berries, mint leaves, vanilla ice cream, or whipped cream.
  - Health Benefit: Berries provide antioxidants and vitamin C, dairy offers calcium, but the sugar and butter make this a treat to enjoy sparingly!