Fish Free Classic Berry Cobbler
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Learn more →Ingredients
6 servings
For the filling
- 6 cups mixed fresh or frozen berries (such as blueberries, blackberries, and raspberries)
- 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
- 6 tbsp unsalted butter, cold and cut into ½-inch cubes
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ½ cup whole milk
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - 1 tsp turbinado or coarse sugar, for sprinkling
Can be omittedcoarse sugar
For serving
- vanilla ice cream or whipped cream, for serving (optional)
Can be omittedvanilla ice cream
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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