Rustic Summer Berry Cobbler (Print Version)

Warm berry medley with biscuit topping and a creamy vanilla ice cream scoop. Perfect summer comfort.

# What You'll 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

# Directions:

01 - Set the oven temperature to 375°F and allow it to fully preheat.
02 - In a large bowl, gently toss the mixed berries with sugar, cornstarch, lemon juice, vanilla extract, and salt until evenly coated. Transfer to a 9-inch baking dish.
03 - In a separate bowl, combine the flour, sugar, baking powder, and salt. Incorporate the cold butter using fingers or a pastry cutter until the mixture forms coarse crumbs.
04 - Stir in milk and vanilla extract just until the dough comes together; avoid overmixing.
05 - Drop spoonfuls of the biscuit dough over the berry filling, spacing them to allow steam to escape. Bake for 35 minutes or until topping is golden and berries are bubbling.
06 - Remove from oven and let rest for 10 minutes. Serve warm topped with one scoop of vanilla ice cream per portion.

# Expert Tips:

01 -
  • It turns whatever berries you have on hand into something that tastes like summer itself, no fancy technique required.
  • The biscuit topping bakes up crisp on the edges and soft in the center, soaking up just enough berry juice to stay tender.
  • You can have it in the oven in twenty minutes, which means dessert is done before dinner even finishes.
  • Served warm with vanilla ice cream melting into the crevices, it's the kind of comfort that makes people linger at the table.
02 -
  • If you use frozen berries, do not thaw them first or they'll release too much water and turn the filling runny; toss them straight from the freezer.
  • Cold butter is the secret to a flaky topping, so if your kitchen is warm, chill the cubes in the freezer for a few minutes before cutting them in.
  • Don't cover every inch of the berries with dough—those exposed spots will caramelize and bubble up, creating pockets of intense, jammy flavor.
03 -
  • Add a pinch of cinnamon or cardamom to the berry mixture if you want a hint of warmth that plays off the vanilla.
  • For a richer topping, replace a tablespoon of the milk with melted butter; it makes the biscuit dough almost shortcake-like.
  • Place the baking dish on a rimmed sheet pan before baking in case the berries bubble over, which they probably will.
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