This cozy dessert uses our Homemade Pancake Mix for the buttery, craggy biscuit topping (the best part of cobbler, of course!), and the jammy fruit filling combines blackberries and blueberries spiked with citrus for the best of both worlds. Serve it with scoops of vanilla ice cream.
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- Yields:
- 6 – 8 serving(s)
- Total Time:
- 55 mins
- Cal/Serv:
- 240
For filling
-
Unsalted butter, for greasing
- 2 tbsp.
granulated sugar
- 1 tbsp.
cornstarch
- 1 pt.
blueberries
- 1
6-oz container blackberries
- 1/2 tsp.
finely grated orange zest
- 1 tbsp.
fresh orange juice
For topping
- 3/4 c.
- 3 tbsp.
granulated sugar
- 1/4 tsp.
ground cinnamon
- 4 tbsp.
cold unsalted butter, cubed
- 1/3 c.
buttermilk
-
Turbinado sugar, for sprinkling
Directions
-
- Step 1Make filling: Heat oven to 350°F. Butter 8- by 8-inch baking dish. In medium bowl, whisk together granulated sugar and cornstarch. Add berries and orange zest and juice and toss to combine; spread in prepared dish.
- Step 2Make topping: In another medium bowl, whisk together pancake mix, granulated sugar, and cinnamon. Using fingers, rub in cubed butter until mixture is crumbly and butter pieces are no larger than pea-size. Pour in buttermilk and fold with rubber spatula until dough just comes together and no flour streaks remain.
- Step 3Drop spoonfuls of dough on top of filling and gently flatten into rough patties. Sprinkle with turbinado sugar. Bake until topping is golden and filling is bubbling, 33 to 38 minutes. Let cool for 10 minutes before serving.
BLACKS AND BLUES We made the cobbler with blackberries and blueberries, but a mix of raspberries and chopped strawberries would also be a delicious combo.
CRUNCH TIME Make the topping extra crispy with a sprinkle of turbinado sugar, a partially refined cane sugar with extra-coarse grains.
Did you make this recipe? Comment below!
Assistant Food Editor
Joy (she/her) is the Assistant Food Editor on the food team, where she develops and tests recipes to ensure both deliciousness and accuracy before they appear in titles like Good Housekeeping, Women’s Health, Woman’s Day, Prevention, and Country Living. After graduating from UChicago with a major in political science, she made the (best) decision to pursue her passion for food by enrolling in pastry school and working at her dream NYC restaurant, Gramercy Tavern. Before joining the GH team, Joy assisted on cookbook and editorial shoots, ran an Instagram micro bakery, and worked as a freelance writer and developer with bylines appearing in Eater, Food52, Simply Recipes, Food Network, and more. Joy has a special place in her heart for croissants and tiramisu, and is always on the hunt for the next cafe to explore in the city (a journey that never ends!).
Source : Goodhousekeeping
