Fresh Berries Cobbler
This delicious and classic Fresh Berries Cobbler is super simple to prepare with juicy mixed berries and a crisp, sweet biscuit topping.
Servings : 8 servings
Ingredients
For the Berries
- 6 to 8 cups fresh mixed berries, I use raspberries, blueberries, blackberries, and chopped strawberries
- ¼ cup all-purpose flour
- ¼ cup granulated sugar, you can also use a sugar replacement like, Swerve
- pinch of salt
- 2 tablespoons butter, chopped into several pieces
For the Topping
- 1 cup all-purpose flour
- ½ cup granulated sugar, or use a sugar replacement like, Swerve
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup butter, melted
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350˚F.
- Lightly grease a 9x13 baking dish with a bit of butter.
- Wash the berries, then arrange the berries in the baking dish; sprinkle with flour, sugar, and salt, and mix to combine.
- Dot with the chopped butter and bake for 18 to 22 minutes, or until bubbly around the edges. Remove from oven and stir.
- In the meantime, whisk together the ingredients for the topping; flour, sugar, baking powder, and salt.
- Melt the butter and then whisk in the vanilla extract.
- Pour the melted butter mixture over the flour mixture and stir until everything is well combined and the batter is crumbly.
- Using your hands, sprinkle the batter over the berries.
- Bake for 20 to 25 more minutes, or until the top is golden brown.
- Remove from oven and let stand 10 to 15 minutes.
- Serve warm with ice cream.
Nutrition
Calories: 442 kcal | Carbohydrates: 64 g | Protein: 4 g | Fat: 20 g | Saturated Fat: 12 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Trans Fat: 1 g | Cholesterol: 51 mg | Sodium: 252 mg | Potassium: 186 mg | Fiber: 5 g | Sugar: 38 g | Vitamin A: 661 IU | Vitamin C: 4 mg | Calcium: 51 mg | Iron: 2 mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.