I grew up with Grandma’s Peach Cobbler, and it was good. I have had Cobbler in the South, and it was good. I have made Cobbler while camping (Dutch Oven), and it was good. Then I made this Mixed berry Cobbler, and all those others became background noise. And yes, they got vanilla ice cream, too, which always helps cobber. This one, however, was worthy of telling people about.
Why is it so good? Warm berries with cold ice cream, slightly melting, and all mixing together. Add a crunchy, crispy, bready biscuit into the mix, and it is like a pie mixed with, um, something creamy and delicious. Like Ice Cream, but that breaks the metaphor as it is actually ice cream. Ok, I’ll think on the metaphor while you make some cobbler. We’ll see who gets finished first.
This is adapted and only slightly altered from the Pioneer Woman’s website. She has some delicious stuff, and gives good directions and lots of photos. You should take a look over there if you haven’t done so before.
I changed the recipe a bit because I am not a fan of the sugar on top of the cobbler, and I don’t think the zest added enough to be worth zesting something. Plus I only have lemons around if i planned ahead, but I always have lemon juice in the fridge. (I know, it isn’t as good as fresh lemons, but in many recipes you cannot taste the difference due to other strong flavors. As always, disagree if you want, it won’t hurt my feelings.) I also usually have a bag of mixed berries in the freezer, and they do really well in this recipe.
In a large skillet, mix the berries, sugar, cornstarch, and lemon juice over medium-low heat, stirring occasionally until the the mixture just starts the simmer. Remove from heat and pour into a 2 quart baking dish.
When done it will look something like this.
Beat egg into milk and set aside.
In a medium bowl, stir together flour, salt, and baking powder. Add Crisco and cold butter, and cut into flour with a pastry cutter, two knives, or by pinching the flour and butter until mixed and all pieces are smaller than a pea.
The texture should look like this, and if gently squeezed it should retain a shape, but come apart again when pushed on.
Side not, if you don’t have a pastry cutter, go order one now. They are fairly cheap, and will make this kind of thing a whole lot easier. You may even find that you make biscuits, dough, and pastries more often if it isn’t tedious to do so. Mine has vertical blades (not sharp) so when the butter is particularly cold they won’t bend.
Add milk and egg mixture, and mix until combined.
Drop inch sized chunks of the dough onto the berry mixture in a semi-random pattern, trying to keep an even thickness across the berries.
Bake in a 400 degree oven for 30 minutes, or until browned on top and no longer doughy in the middle.
Serve while hot in bowls, with vanilla ice cream.
- 1¾ lbs (6-7 cups) frozen mixed berries (blueberries, blackberries, raspberries)
- ¾ Cup Sugar
- 1½ Tablespoon Corn Starch
- 1 Tablespoon Lemon Juice
- 1 large Egg
- ½ Cup Milk
- 2 Cups Flour
- ¼ teaspoon Salt
- 1 Tablespoon Baking Powder
- ¼ Cup Crisco
- 4 Tablespoons cold Butter
- In a large skillet, mix the berries, sugar, cornstarch, and lemon juice over medium-low heat, stirring occasionally until the the mixture just starts the simmer. Remove from heat and pour into a 2 quart baking dish.
- Beat egg into milk and set aside.
- In a medium bowl, stir together flour, salt, and baking powder. Add Crisco and cold butter, and cut into flour with a pastry cutter, two knives, or by pinching the flour and butter until mixed and all pieces are smaller than a pea. Add milk and egg mixture, and mix until combined.
- Drop inch sized chunks of the dough onto the berry mixture in a semi-random pattern, trying to keep an even thickness across the berries.
- Bake in a 400 degree oven for 30 minutes, or until browned on top and no longer doughy in the middle. Serve while hot in bowls, with vanilla ice cream.