Low Sodium Berry Cobbler with Sweet Biscuit Topping

Total time1 hr 15 min

Prep time20 min

Cook time45 min

Low Sodium Berry Cobbler with Sweet Biscuit Topping

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the berry filling

6 cups mixed fresh or frozen berries (such as blueberries, blackberries, and raspberries)
Wymans Blueberries Wild - 3 Lb Driscolls Limited Edition Sweetest Batch Blueberries - 11 OZ Wyman Wild Blueberry - 15 OZ Dole Blueberries Fresh Jumbo Blueberries
See all
½ cup granulated sugar
2 tbsp cornstarch
1 tbsp fresh lemon juice
½ tsp lemon zest

For the biscuit topping

2 cups all-purpose flour
¼ cup granulated sugar
1 tbsp baking powder
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
6 tbsp unsalted butter, cold and cut into ½-inch cubes
¾ cup whole milk
1 tsp vanilla extract
1 tbsp turbinado sugar or coarse sugar, for sprinkling

For serving

vanilla ice cream or whipped cream, for serving (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Lightly butter a 9x13-inch baking dish.
2
In a large mixing bowl, toss the berries with 1/2 cup granulated sugar, cornstarch, lemon juice, and lemon zest until evenly coated. Pour the berry mixture into the prepared baking dish and spread into an even layer.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!