Low Sodium Classic Berry Cobbler

Total time1 hr 5 min

Prep time15 min

Cook time40 min

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Ingredients

6 servings

For the 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
1 tsp lemon zest

For the topping

1 ½ cups all-purpose flour
3 tbsp granulated sugar
1 ½ tsp baking powder
¼ tsp fine 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
½ cup whole milk
1 tsp turbinado sugar or coarse sugar, for sprinkling

For serving

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

Instructions

1
Heat the oven to 375°F (190°C). In a large mixing bowl, toss the berries with the granulated sugar, cornstarch, lemon juice, and lemon zest until evenly coated. Pour the filling into a 9x13-inch baking dish and spread into an even layer.
2
In a medium mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the cold butter cubes and work them into the flour mixture with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with a few pea-sized pieces remaining.

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