Mushroom 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
- ½ cup whole milk
- 1 tsp turbinado 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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