Berry Cobbler

I used to have a wonderful recipe for a cobbler topping, but I have lost it.  Consequently I have had to wing it and make up my own recipe.  I really hate starting over on something that was just right.  Really hate it.  Such a waste of time.

oooooo, that was a negative way to start out a post.  Sorry.

So, let’s start over.  I have come up with a GREAT cobbler topping that will work well on whatever cobbler you are making.  The topping is a thick batter that is spooned onto whatever berries you have on hand.  A long ago friend introduced me to a similar cobbler and I loved it.

Often cobblers are made with a soft, cake-style crust, which is good, but I’ve never been overly fond of the soft texture.  For my personal taste and mouth appeal, I like a more substantial crust; something with a bit of crisp or crunch on the outside and a softer, biscuit type texture on the inside.

The Difference Between a Cobbler and a Crisp

And speaking of crisp or crunch, this is a good time to talk about the difference between a cobbler and a crisp.  Cobblers are made with a soft dough or batter topping and the topping is generally applied in such a way so as to give a ‘cobbled’ effect on top when baked.  Sometimes the dough or batter is applied to the bottom of the pan with the fruit on top.  As the cobbler bakes, the batter rises up through the fruit.  Sometimes the dough or batter is applied to the top of the fruit, then baked and the juicy fruit filling makes its way up through the topping in places.

Crisps, on the other hand, are made with toppings that brown nicely and give a sweet, crunchy contrast to the soft fruit.  Generally the ingredients include oatmeal, brown sugar, and butter.  I won’t lie–crisps are my hands down favorite, especially when it comes to apples.  I’m a crunchy, crispy kind of girl.  Bet that paints an interesting picture for you.

Perhaps because I prefer those textures, I like this cobbler recipe above the more traditional batter-style, soft cobblers.  Berries are among my very favorite fruits, particularly blackberries and blueberries.  This cobbler can be made with a single type of berry or with a mixture of different types of berries, as I have done here.  The cobbler topping also works quite well with peaches, so give it a try as well.

As if the cobbler in and of itself is not enough, I also added a Berry Cream Sauce to put over it.  Decadence.  Sheer decadence.  Sorry, I just had to do it.  I mean, I had some extra berries and a little cream that I couldn’t let go to waste, so I put them together because nature likes odd numbers.  1) Berries; 2) Topping; 3) Berry Cream Sauce–See?  An odd number so nature is happy.

If you are not in the mood to go all the way with the berry cream sauce, then vanilla ice cream or sweetened whip cream are also good options to have with warm cobblers.  Congratulations, you have choices!

Print Recipe

Berry Cobbler

Use whatever berries you have on hand to make this lovely, colorful cobbler. It is delicious served with Berry Cream Sauce, vanilla ice cream or sweetened whipped cream. 

Servings: 12

Author: Terri @ that's some good cookin'

Ingredients

For the filling:

• 10 cups berries, washed and drained (See Notes for berry selection)
• 1 1/2-1 3/4 cups sugar, depending on the sweetness of the berries
• 6 tablespoons cornstarch

For the batter:

• 3 cups all-purpose white flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup cold butter, cut into small pieces
• 1 cup white sugar
• 3/4 cup milk
• 1 egg, beaten
• sprinkling sugar, optional

Instructions

• Preheat oven to 375-degrees F. Prepare a 9" x 13" baking dish by spraying lightly with a cooking spray. Set aside.

For the berry filling:

• In a medium bowl, stir the sugar and cornstarch together. Set aside.
• Put the berries in a large sauce pot. Pour the sugar/cornstarch mixture over the berries and stir together well.
• Over medium heat, stirring frequently, cook the berry mixture until thickened. Spread evenly in prepared baking dish.

For the topping:

• In a large bowl, stir together the flour, baking powder, salt, sugar and baking soda.
• Cut in the cold butter until flour mixture forms small pea-size pieces. (This is not absolutely critical, but will make a better textured dough/batter.)
• In a small bowl, whisk together milk and egg. Stir in to dry ingredients just until blended. This makes a thick, sticky batter.
• Drop by spoonsful randomly on top of the berry mixture, leaving spaces between each spoonful. The batter will expand while cooking, giving a cobbled-like look as it bakes.
• Sprinkle the sprinkling sugar over the batter, if desired.
• Line a baking sheet with foil or parchment paper and put the dish of cobbler on it. This will catch any drips from the cobbler. Bake in the lower third of a 375-degree F. oven for 30-40 minutes or until the crust is deep golden and the berries are bubbling throughout.
• Allow to cool somewhat before serving. If desired, the cobbler can be served with vanilla ice cream, sweetened whipped cream, or Mixed Berry Cream Sauce.
• To store leftovers, put in an airtight container in the refrigerator.

  

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