Rustic Summer Berry Cobbler (Printable)

A warm berry medley topped with a buttery biscuit crust and creamy vanilla ice cream.

# What You Need:

→ Berry Filling

01 - 4 cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
02 - 1/2 cup granulated sugar
03 - 2 tablespoons cornstarch
04 - 1 tablespoon lemon juice
05 - 1 teaspoon vanilla extract
06 - Pinch of salt

→ Biscuit Topping

07 - 1 cup all-purpose flour
08 - 1/4 cup granulated sugar
09 - 1 1/2 teaspoons baking powder
10 - 1/4 teaspoon salt
11 - 1/4 cup unsalted butter, cold and cubed
12 - 1/2 cup whole milk
13 - 1/2 teaspoon vanilla extract

→ To Serve

14 - 6 scoops vanilla ice cream

# Steps:

01 - Set the oven temperature to 375°F (190°C).
02 - In a large mixing bowl, combine berries, granulated sugar, cornstarch, lemon juice, vanilla extract, and salt; mix gently to coat evenly. Transfer to a 9-inch baking dish.
03 - In a separate bowl, whisk together flour, sugar, baking powder, and salt until evenly blended.
04 - Add cold cubed butter to the dry ingredients and blend using fingers or a pastry cutter until mixture resembles coarse crumbs.
05 - Pour in milk and vanilla extract, stirring just until combined; avoid overmixing.
06 - Spoon biscuit dough evenly over the berry filling, leaving spaces for steam to escape during baking.
07 - Place baking dish in oven and cook for 35 minutes until biscuit topping is golden brown and berries are bubbling.
08 - Remove from oven and allow to rest for 10 minutes.
09 - Dish into portions and top each with one scoop of vanilla ice cream before serving.

# Expert Tips:

01 -
  • The biscuit topping bakes up flaky and buttery without needing perfect technique or fancy tools.
  • It transforms whatever berries you have on hand into something that feels like a celebration.
  • Warm fruit and cold ice cream create that contrast that makes you close your eyes when you take a bite.
02 -
  • Frozen berries work beautifully straight from the freezer, do not thaw them or they release too much water and make the filling soupy.
  • Cold butter is the secret to a flaky topping, if it softens while you work just pop the bowl in the fridge for five minutes.
  • Leaving gaps in the topping is essential, the bubbling fruit creates steam and those little pockets of jammy berries are the best bites.
03 -
  • Use a glass or ceramic baking dish so you can watch the edges bubble and know exactly when its done.
  • Drop the biscuit dough in uneven mounds for maximum crispy edges and soft centers in every serving.
  • Let the cobbler cool just long enough that the filling thickens slightly, but serve it warm so the ice cream melts into rivers of cream through the fruit.
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