Mixed Berry Cobbler

Blueberries and blackberries bake beneath a simple pour-over batter in this small cobbler. As the fruit releases its juice, the edges bubble and the top becomes golden while staying tender underneath. The dessert needs a short rest after baking so the filling thickens enough to spoon cleanly.

Recipe details

Yield: 9 servings
Prep: 10 minutes
Bake: 42–48 minutes
Equipment: 8-by-8-inch baking dish, two mixing bowls, whisk, spatula, small knife

Ingredients

8 ounces (225 grams) blueberries
8 ounces (225 grams) blackberries
1 tablespoon granulated sweetener
1 cup (125 grams) self-rising flour
1 cup (240 milliliters) skim milk
1/2 teaspoon vanilla extract
1/2 cup granulated sweetener suitable for baking
1 tablespoon (14 grams) cold butter
Nonstick cooking spray

Method

Heat the oven to 375°F (190°C). Lightly coat the baking dish with nonstick spray.
Rinse the berries and dry them carefully. Remove any stems. Halve only unusually large blackberries so the fruit cooks at a similar rate. Toss all the berries with 1 tablespoon sweetener, then spread them evenly in the dish.
Whisk the self-rising flour and 1/2 cup sweetener in a bowl. Add the milk and vanilla and stir only until no dry flour remains. A few small lumps are preferable to a heavily beaten batter.
Pour the batter evenly over the berries. Do not stir the layers together. Cut the cold butter into small pieces and distribute them across the batter.
Bake 42–48 minutes, rotating the dish once after 25 minutes. The cobbler is ready when the top is an even golden brown, fruit juice bubbles around the perimeter, and a tester inserted into a batter section has no wet flour. If the center is pale, bake another 3–5 minutes.
Cool for at least 20 minutes before dividing into 9 portions. The filling will be very hot straight from the oven and will thicken during the rest.

Ingredient notes and cues

Self-rising flour already contains leavening and salt. Plain flour is not a direct swap unless baking powder and salt are added. Fresh berries should be firm and dry; excess wash water can make the filling thin. Frozen berries can be used without thawing, but may add 5–10 minutes to the bake.

The butter pieces create browned spots and a richer crust. Distribute them rather than placing one large piece in the center. If the top browns while the middle remains wet, cover loosely with foil and continue until the center is set. A watery cobbler is often simply too warm; allow the full resting time.

Variations and storage

Replace up to half the berries with raspberries by weight. Strawberries release more liquid and are better suited to a separate crisp recipe. Store cooled cobbler covered in the refrigerator for up to 4 days. Reheat individual portions until steaming, or serve chilled. Freeze airtight for up to 2 months; thaw overnight in the refrigerator before reheating.

Mixed Berry Cobbler