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Ingredients
- 6 cups mixed berries (blueberries, blackberries, raspberries, or strawberries)
- 1 cup granulated sugar, divided
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- 1 cup all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, melted
- 0.75 cup whole milk
- 1 teaspoon vanilla extract
- 2 tablespoons turbinado sugar or coarse sugar for topping
Before you start
Equipment You'll Need
- 9x13-inch baking dish
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Spoon for dropping batter
Safety Tips & Important Notes
Follow these for best results and safety.
- If using frozen berries, do not thaw them first; just add an extra 5-10 minutes to the baking time.
- The batter may not completely cover the berries before baking, but it will spread as it cooks.
- For extra flavor, add 0.5 teaspoon of cinnamon or almond extract to the batter.
- Check for doneness by inserting a toothpick into the topping; it should come out clean or with just a few moist crumbs.
Instructions
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Preheat your oven to 375°F (190°C) and position the rack in the center.
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In a large bowl, gently toss the berries with 0.5 cup of granulated sugar, cornstarch, and lemon juice until well combined.
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Pour the berry mixture into a 9x13-inch baking dish and spread evenly.
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In a separate bowl, whisk together the flour, remaining 0.5 cup sugar, baking powder, and salt.
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Add the melted butter, milk, and vanilla extract to the dry ingredients and stir until just combined (do not overmix; some lumps are fine).
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Drop spoonfuls of the batter over the berry mixture, spacing them evenly (the batter will spread during baking).
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Sprinkle the turbinado sugar over the top of the batter for a crunchy finish.
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Bake for 40-45 minutes, until the topping is golden brown and the berry juices are bubbling around the edges.
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Remove from the oven and let cool for 10-15 minutes before serving.
Chef's notes
Serve warm with vanilla ice cream, whipped cream, or a dollop of crème fraîche.
Store leftovers covered in the refrigerator for up to 3 days; reheat in a 350°F oven for 10-15 minutes.
This cobbler can be assembled up to 4 hours ahead and refrigerated; bring to room temperature before baking.
For individual servings, divide the berry mixture and batter among 8 ramekins and reduce baking time to 25-30 minutes.
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