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Berry Cobbler with Sweet Biscuit Topping

This Berry Cobbler with Sweet Biscuit Topping is always a summer favorite!
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: cobbler, fruit, summer
Servings: 8 servings
Calories: 193kcal
Author: Mary Ann Dwyer

Ingredients

  • 3 cups strawberries, cut into small cubes
  • 2 cups blueberries
  • 2 Tbsp. lemon juice
  • 1 cup plus 3 Tbsp. all-purpose flour
  • 1/3 cup plus 3 Tbsp. granulated sugar
  • 1/4 tsp. ground cinnamon
  • dash of nutmeg optional
  • 1 tsp. baking powder
  • 1/4 cup butter cold and cut into small cubes
  • 1 large egg, lightly beaten
  • 3 Tbsp. whole milk
  • 1/2 tsp. vanilla
  • turbinado sugar for sprinkling

Instructions

  • Preheat oven to 350 degrees.
  • Line a baking sheet with parchment paper.
  • In a large bowl combine strawberries, blueberries and lemon juice. Set aside.
  • In a small bowl whisk together 3 Tbsp. flour, 1/3 cup granulated sugar, cinnamon and nutmeg.
  • Pour mixture over berries and toss until evenly coated.
  • Place mixture in a 9 inch deep dish pie plate and place on prepared baking sheet.
  • In a medium bowl whisk together the remaining one cup flour, 3 Tbsp. sugar and baking powder.
  • Cut in the cold, cubed butter with a pastry blender, until the mixture resembles coarse crumbs.
  • Add the egg, milk and vanilla to the flour mixture until just combined. Spoon over the berries by heaping tablespoonfuls. Sprinkle with turbinado sugar.
  • Bake for 35 minutes until biscuits are golden brown and filling is bubbly.
  • Cool for 10 minutes before serving. Serve with fresh whipped cream or vanilla ice cream if desired.

Nutrition

Calories: 193kcal | Carbohydrates: 31g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 59mg | Potassium: 214mg | Fiber: 2g | Sugar: 15g | Vitamin A: 247IU | Vitamin C: 37mg | Calcium: 54mg | Iron: 1mg