Mixed Berry Cobblers

These Mixed Berry Cobblers are a wonderful way to enjoy the bounty of summer berries. 

These summer berry cobblers include a mixture of raspberries, blueberries, and blackberries. You can use any mixture of berries you like, and even add some stone fruit if you have it.

I love making cobblers. They are so easy. You get the flavors of fruit pie without having to make pie crust. You just dollop some biscuit dough over the fresh fruit and bake! You can turn any summer fruit into a delicious warm dessert.

My favorites include Johnnycake cobbler, with plums and nectarines and a rustic blackberry cobbler. I've even made a cherry cobbler with a sugar cookie topping. So good.

In this cobbler recipe, the biscuit topping puffs up and bakes into delicious little biscuits on top of the simmering berries. The bottom of the topping will be infused with the flavors of the berries.

When you pull them out of the oven the berry filling will be all bubbly and hot, and may even overflow and drip down the sides of the ramekins. That's part of the beauty of cobblers!

How to make these individual berry cobblers:

First, you toss the berries with some brown sugar, a bit of nutmeg, lemon zest, and lemon juice.

Next, you make the biscuit mixture by processing some flour, sliced almonds (the secret ingredient to their tastiness), baking soda, chilled, butter, and buttermilk. The biscuit mixture may seem a little wet, but don't panic and don't add any extra flour. I promise, you will end up with tender biscuits on top.

Finally, divide the fruit among four ramekins, top it with a bit of butter, scoop the biscuit dough over the fruit and butter, and bake!

Make ahead tips: 

The dough topping can definitely be made in advance. Just process the ingredients, form them into a disk, and wrap it in plastic wrap. You can refrigerate the dough for up to four days.

You can also freeze the dough for up to 3 months.

If you're throwing a dinner party, you can assemble the cobblers just before your guests arrive and place them in the oven. Pull them out of the oven after 30 minutes and set them aside. They will be at just the right temperature when it's time for dessert.

Serve them with with sweetened whipped cream or your favorite ice cream.

Recommended equipment for baking these cobblers:

First, you will need 4 inch ramekins. While not necessary, I also used a tiny cookie scoop for portioning the biscuit dough. 

You can use your standard food processor for mixing the biscuit dough, but I love using my mini food processor. It's so much easier to clean and is great for small batches of dough like this one. 

Welcome to the 4th Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We're celebrating all things summer with a week-long event that is absolutely filled with some of the best summer dessert recipes! Follow the hashtag #SummerDessertWeek on social media to find recipes and make sure to check out everyone's desserts below!

Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Ice Cream & Chilled Desserts:

• Berry Cookie Ice Cream Sandwiches from Our Sutton Place

Sweet Summertime Cakes and Cupcakes:

• Easy Funfetti Cake Batter Cookie Bars from Hezzi-D's Books and Cooks
• 7 Up Pound Cake from Savory Experiments
• Brownie Cake from Back To My Southern Roots
• Chocolate Cherry Cake Roll from Sweet Beginnings
• Pina Colada Cake from It's Shanaka
• Easy Summer Beach Themed Cupcakes from Blogghetti

No Bake Treats:

• Strawberry Shortcake Fudge from Sweet ReciPEAs
• No-Bake Strawberry Cheesecake Pie from The Spiffy Cookie

Baked Desserts:

• Mixed Berry Mini Cobblers from Karen's Kitchen Stories
• Tart Cherry Galette from Cheese Curd In Paradise
• Ice Cream Cone Cupcakes from Big Bear's Wife
• Blueberry Hand Pies from A Kitchen Hoor's Adventures

Mixed Berry Cobbler Recipe

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Yield: 4 servings

Author: Karen Kerr

These Mixed Berry Cobblers are a wonderful way to enjoy the bounty of summer berries.

Ingredients:

• 2 1/2 cups (13 ounces) mixed berries (raspberries, blueberries, and/or blackberries)
• 3 tablespoons packed light brown sugar, divided
• 1/2 teaspoon grated nutmeg, divided
• Zest of one lemon
• 1 teaspoon lemon juice
• 1/2 cup (2 1/4 ounces) all purpose flour
• 1/4 cup (3/4 ounces) sliced almonds
• 1/4 teaspoon baking soda
• Pinch of salt
• 3 tablespoons (1 1/2 ounces) chilled unsalted butter, cut into small cubes
• 3 tablespoons buttermilk
• 1/2 teaspoon vanilla
• 2 tablespoons salted butter, softened
• 1 teaspoon granulated sugar or sparking sugar

Instructions:

1. Heat your oven to 375 degrees F. Place four 4-inch ramekins on a baking sheet. 
2. Add the berries to a medium bowl and toss with 2 tablespoons of the brown sugar, 1/4 teaspoon of the nutmeg, lemon zest, and lemon juice. 
3. To prepare the biscuit dough topping, pulse the flour, almonds, baking soda, salt, and 1 tablespoon of brown sugar in the bowl of a food processor until the almonds are granulated. 
4. Add the butter cubes and pulse until the mixture is sandy. 
5. Mix the butter milk and vanilla in a small measuring cup. 
6. With the food processor running, add the buttermilk and vanilla, and process until the dough is just combined, about 30 seconds. 
7. Divide the fruit among four 4-inch ramekins. Top the fruit with dabs of the softened salted butter. 
8. Using a small cookie scoop, top the berry filling with dollops of the dough. Sprinkle with the sparkling sugar. 
9. Bake the cobblers for 30 minutes. Cool the cobblers on a wire rack. 

Calories
314.62

Fat (grams)
18.54

Sat. Fat (grams)
9.42

Carbs (grams)
35.68

Fiber (grams)
5.41

Net carbs
30.27

Sugar (grams)
16.69

Protein (grams)
4.48

Sodium (milligrams)
170.20

Cholesterol (grams)
38.30

https://www.karenskitchenstories.com/2020/07/mixed-berry-cobblers.html

Karen's Kitchen Stories

cobbler, berries

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American

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