Mixed Berry Cobbler with Cornmeal Crust
Indulge in the irresistible charm of this Mixed Berry Cobbler with Cornmeal Crust, a fruit-forward dessert that perfectly blends sweet and tangy flavors with a rustic, buttery crust. Juicy blueberries and raspberries are tossed with sugar, cornstarch, and a splash of lemon juice, creating a lusciously gooey filling that bubbles up beneath the golden, tender cornmeal crust. The unique addition of cornmeal in the biscuit topping adds a delightful texture and a subtle savory note that balances the sweetness of the berries. Easy to make and ready in under an hour, this cobbler is a comforting and crowd-pleasing treat. Sprinkle coarse sugar for a touch of crunch, and serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate dessert experience. Perfect for summertime gatherings or any occasion that calls for a seasonal, home-baked delight!
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Recipe Information
Ingredients
- 2 cups Fresh blueberries
- 2 cups Fresh raspberries
- 0.5 cup Granulated sugar
- 2 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 1 cup All-purpose flour
- 0.5 cup Cornmeal
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Kosher salt
- 0.5 cup Unsalted butter, cold and cubed
- 0.5 cup Whole milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Coarse sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch baking dish and set aside.
In a large bowl, combine the blueberries, raspberries, granulated sugar, cornstarch, and lemon juice. Stir gently until the berries are evenly coated. Allow the mixture to sit for 10 minutes to release the juices.
In a medium bowl, whisk together the all-purpose flour, cornmeal, baking powder, and kosher salt.
Using a pastry cutter or your fingers, cut the cold, cubed butter into the flour mixture until it resembles coarse crumbs.
In a small bowl, mix the milk and vanilla extract. Pour this wet mixture into the dry ingredients and stir until a soft dough forms, being careful not to overmix.
Pour the berry mixture into the prepared baking dish, spreading it out evenly.
Using your hands or a spoon, drop pieces of the cornmeal dough over the berries to form a crust. The dough doesn’t need to completely cover the berries; a rustic appearance is ideal.
If desired, sprinkle the top with coarse sugar for added crunch and sweetness.
Bake in the preheated oven for 35-40 minutes, or until the berry filling is bubbling and the crust is golden brown.
Remove from the oven and allow the cobbler to cool for about 10 minutes before serving.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
Nutrition Facts
Calories |
459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 173 mg | 8% | |
| Total Carbohydrate | 70.4 g | 26% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 30.7 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 54 mg | 4% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 237 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
