I am so excited to share with you my super simple- summer berry cobbler recipe! This recipe began a few summers back when I started to notice red and purple berries growing on the edge of my yard. Not sure if they were safe to eat, I did some research and found out that my mystery berries were actually black raspberries- growing wild right in my back yard!
Black raspberries are different than blackberries and also different than red raspberries. They are a small berry full of tiny seeds. They grow red on thorn filled shoots and turn deep purple when ready to be picked. As birds and other animals have eaten and then pooped out the berry seeds over the past few years, my berry shoots have multiplied!
The berries begin to ripen at the end of June each year and are finished for the season around mid July. I have been out checking each day for the past week and have collected a bowl of berries big enough for a cobbler! Search your yard for a mysterious berry patch growing wild, but if you can’t find one choose your favorite berry from the grocery store to use for this cobbler. I recommend blackberries. They will bake down nicely in the cobbler.
Summer Berry Cobbler
- 1/2 cup (One stick) of cold butter
- 1 cup unbleached flour
- 1 cup white sugar
- 1 teaspoon baking powder
- 1 cup milk (I use 2% cows milk)
- 3-4 cups of fresh berries (I am using black raspberries- my second favorite for this cobbler are blackberries)- rinsed and drained
- Spoonful of sugar for sprinkling
- Begin by preheating your oven to 350* ( 325* for convection ovens)
- Melt the butter by placing the entire stick of cold butter into the bottom of an 8×8 or 9×9 glass or ceramic baking dish and place into the preheated oven. When the butter is melted, remove the pan from the oven.
- While the butter melts begin working on the batter. For the batter whisk together the flour, sugar and baking powder in a medium sized bowl. Then add the milk all at once and whisk until fully incorporated.
- Layer your cobbler in the baking dish by pouring the batter evenly over the melted butter. DO NOT STIR!!
- Evenly drop the berries over the batter. DO NOT STIR!!
- Sprinkle a spoonful of sugar on the very top of the cobbler.
- Place the cobbler in the oven and bake for about 30-40 minutes. Times will vary based on your oven type. I baked my cobbler in my convection oven at 325* for 37 minutes. The cobbler is done when the edges are golden brown and the middle is bubbly.
- Allow the cobbler to cool at room temperature for 5 minutes- scoop into bowls and top with ice cream if desired. Enjoy!
*Notes: I used a little less than a full cup of sugar when making this cobbler because I do not prefer a super sweet dessert. You can taste your berries for sweetness and adjust your added sugar accordingly. Tart berries will need more sugar while sweet berries may need a little less.
My berries were on the small side. 3 cups of tiny berries will be a lot more berries than 3 cups of large berries. If you have smaller berries 3 cups should do. If you are using larger berries, 4 cups may be best.
I baked in a glass 8×8 baking dish on the middle rack for 30 minutes and then moved my cobbler up to the top rack for the last 7 minutes of baking.