Lemon Berry Cobbler at home
- Prep 20 minutes
- Cook 50 minutes
- Total 10 minutes
Lemon Berry Cobbler at home is a dessert recipe on Avoteb. Plan on 10 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
- 3 cups fresh or frozen blueberries
- 2 cups strawberries, hulled and sliced
- 1 cup fresh or frozen blackberries
- 1/3 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 tablespoons cornstarch
- 2 teaspoons lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine sea salt
- 2 cups (240g) all-purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup cold unsalted butter, cut into 1-tablespoon chunks
- 2/3 cup cold buttermilk, plus extra for brushing
- 2 tablespoons turbinado sugar
Method
Warm oven to 375°F.
Prepare the berry filling. In a large mixing bowl (or directly in the baking dish), gently toss together the blueberries, strawberries, blackberries, granulated sugar, brown sugar, cornstarch, lemon zest, lemon juice, vanilla and salt until combined. Move to a 9 x 13-inch baking dish and spread into an even layer. Roast for 10 minutes while you prepare the cobbler topping.
Prepare the cobbler topping. Tip in the flour, sugar, baking powder and salt to a food processor and pulse briefly to combine. Scatter the butter chunks on top, then pulse in 1-second bursts until the mixture resembles coarse crumbs with a few pea-sized bits of butter remaining. Spoon in the buttermilk and pulse just until the dough starts to clump (4 to 6 quick pulses). It will be slightly sticky; avoid over-mixing.
Assemble. Carefully remove the pan of hot berries from the oven. Using your fingers, scatter the cobbler topping in small chunks over the fruit. Try to cover most of the surface, but some gaps are perfect. Brush lightly with buttermilk, then sprinkle evenly with turbinado sugar.
Roast Roast for 40–45 minutes, or until the topping is golden brown and the berry filling is bubbling around the edges.
Cool. Move to a wire rack and let cool for at least 20–30 minutes so the juices can thicken.
Plate Plate warm with vanilla ice cream and enjoy!
