Rustic Summer Berry Cobbler (Printable)

A medley of juicy summer berries with buttery biscuit topping and a vanilla ice cream scoop.

# Ingredient List:

→ 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

# Directions:

01 - Set oven temperature to 375°F.
02 - In a large bowl, gently mix berries with sugar, cornstarch, lemon juice, vanilla extract, and salt. Transfer to a 9-inch baking dish.
03 - Combine flour, sugar, baking powder, and salt in a separate bowl. Incorporate cold butter with fingers or a pastry cutter until coarse crumbs form.
04 - Stir milk and vanilla extract into the biscuit mixture until just combined, avoiding overmixing.
05 - Drop spoonfuls of biscuit dough evenly over the berries, leaving gaps for steam.
06 - Bake for 35 minutes until the topping is golden and berry filling bubbles.
07 - Remove from oven and let cool for 10 minutes.
08 - Plate warm portions topped with a scoop of vanilla ice cream.

# Expert Suggestions:

01 -
  • It forgives you completely—overripe berries, uneven dough drops, and a too-hot oven all somehow turn out delicious.
  • The contrast between molten fruit and buttery biscuit topping hits that perfect sweet-tart balance without any fuss.
  • You can assemble it during commercial breaks and still impress anyone who walks through the door.
02 -
  • Cold butter is the secret to flaky topping—if it softens before mixing, the texture turns dense instead of light.
  • Frozen berries work in a pinch, but add them straight from the freezer or they'll release too much water and make the filling soupy.
  • Don't smooth the dough over the fruit—those rustic, uneven peaks catch heat and turn into the best crispy-edged bites.
03 -
  • Taste your berries first—if they're very tart, bump the sugar up by two tablespoons, and if they're very sweet, add an extra squeeze of lemon.
  • Use a clear baking dish if you have one so you can see when the filling is bubbling at the edges, which means it's done.
  • Let the cobbler cool just long enough that the ice cream melts slowly instead of vanishing instantly—that creamy-fruity puddle is the whole point.
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