Rustic Summer Berry Cobbler (Printable)

A warm cobbler with mixed summer berries and a golden biscuit topping, paired with vanilla ice cream.

# What you need:

→ Berry Filling

01 - 4 cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
02 - 1/2 cup granulated sugar
03 - 2 tablespoons cornstarch
04 - 1 tablespoon lemon juice
05 - 1 teaspoon vanilla extract
06 - Pinch of salt

→ Biscuit Topping

07 - 1 cup all-purpose flour
08 - 1/4 cup granulated sugar
09 - 1 1/2 teaspoons baking powder
10 - 1/4 teaspoon salt
11 - 1/4 cup unsalted butter, cold and cubed
12 - 1/2 cup whole milk
13 - 1/2 teaspoon vanilla extract

→ To Serve

14 - 6 scoops vanilla ice cream

# How to make it:

01 - Set the oven temperature to 375°F.
02 - In a large bowl, gently toss the mixed berries with 1/2 cup sugar, cornstarch, lemon juice, vanilla extract, and a pinch of salt until evenly coated. Transfer to a 9-inch baking dish.
03 - Whisk together flour, 1/4 cup sugar, baking powder, and salt in a separate bowl.
04 - Add the cold cubed butter to the dry mixture and work it in with fingers or a pastry cutter until the texture resembles coarse crumbs.
05 - Pour in the milk and vanilla extract, stirring just until combined to form the biscuit dough; avoid overmixing.
06 - Drop spoonfuls of the biscuit dough evenly over the berries, leaving small gaps to allow steam to escape.
07 - Place the baking dish in the oven and bake for 35 minutes, or until the topping is golden and the berry filling is bubbling.
08 - Remove from oven and let stand for 10 minutes before serving.
09 - Dish out warm portions and top each with a scoop of vanilla ice cream.

# Helpful Hints:

01 -
  • It forgives you completely, no perfect measurements or fancy technique required, just fruit and dough that come together like old friends.
  • The contrast between hot, jammy berries and cold vanilla ice cream is the kind of simple magic that makes people reach for seconds without thinking.
02 -
  • If you're using frozen berries, do not thaw them first or you'll end up with a soggy mess, just toss them in frozen and add a few extra minutes to the bake time.
  • Leaving gaps in the biscuit topping isn't just for looks, it lets the berries breathe and bubble up, creating those jammy pockets that make cobbler so irresistible.
03 -
  • Use a clear baking dish if you have one, so you can peek underneath and see when the berries are properly bubbling, that's your signal that the filling has thickened.
  • Don't skip the 10-minute rest after baking, it's tempting to dive right in, but letting the cobbler set just a little makes each spoonful hold together instead of collapsing into soup.
Go back