Description
This berry cobbler with cornmeal biscuit topping is the perfect dessert for summer! Delicious mixed berry filling underneath a cornmeal biscuit topping that’s perfectly sweet, has a sugary crisp exterior and a melt-in -your-mouth soft interior.
Ingredients
Scale
For the berry filling:
- 8 cups fresh berries (I used a mix of raspberries, blueberries, and blackberries)
- 43 gm (1/3 cup) cornstarch
- 150 gm (3/4 cup) granulated sugar
- Zest of one lemon
- 2 tablespoons fresh lemon juice
- 2 teaspoons vanilla extract
For the cornmeal biscuit topping:
- 188 gm (1 1/2 cups, spoon & leveled) all-purpose flour
- 51 gm (1/3 cup) medium grind cornmeal
- 100 gm (1/2 cup) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 113 gm (1/2 cup) unsalted butter, cold and cut into small cubes
- 240 gm (1 cup) cold heavy cream, plus more for brushing
- 2 teaspoons vanilla extract
- Turbinado sugar for sprinkling
Instructions
- Preheat the oven to 375°F, and spray a 9×13″ dish with baking spray.
- To make the filling, stir together the berries, cornstarch, 150 gm (3/4 cup) sugar, zest, lemon juice, and 2 teaspoons vanilla in a large bowl. Pour the berry mixture into the prepared baking dish and set aside.
- Next, prepare the biscuit topping. In a large bowl, whisk together the flour, cornmeal, 100 gm (1/2 cup) sugar, baking powder, and kosher salt. Using a pastry cutter or two sharp knives, cut in the cold butter until the butter is pea-sized.
- In a small bowl, combine the cold heavy cream and 2 teaspoons vanilla. Gradually pour the heavy cream mixture into the flour mixture while simultaneously stirring with a wooden spoon, until all the dry ingredients are moistened and a shaggy dough forms.
- Take 3-tablespoon portions of dough (I like to use a #20 spring-loaded cookie scoop for this), and flatten into round discs with your hands. Evenly place the dough on top of the berries to form your topping. Brush the dough with heavy cream and sprinkle with turbinado sugar.
- Place the baking dish on a parchment-lined rimmed baking sheet to catch any juices that may bubble over. Bake for 45-50 minutes, until the fruit mixture is bubbling and the biscuit topping is golden brown. Allow to cool for 10-15 minutes before serving warm with vanilla ice cream.