Oral Allergy Syndrome Friendly Berry Cobbler with Sweet Biscuit Topping

Total time1 hr 15 min

Prep time20 min

Cook time45 min

Oral Allergy Syndrome Friendly Berry Cobbler with Sweet Biscuit Topping

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Ingredients

6 servings

For the berry filling

6 cups mixed fresh or frozen berries (such as blueberries, blackberries, and raspberries)
½ cup granulated sugar
C&H Pure Cane Granulated White Sugar 10LB Domino Sugar Pure Cane Granulated - 10 Lb C&H Premium Pure Cane Granulated Sugar 4LB Domino Sugar Pure Cane Granulated - 32 Oz Imperial Sugar Granulated Pure Cane Sugar
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2 tbsp cornstarch
1 tbsp fresh lemon juice
½ tsp lemon zest

For the biscuit topping

2 cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
¼ cup granulated sugar
1 tbsp baking powder
½ tsp salt
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.

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