This is a very old recipe I’ve been making for years. I originally posted it back in 2007 during my first few months of blogging. The photo was horrendous, and the recipe very poorly written. Ha!
It’s time to bring this back to the forefront and re-introduce such a lovely and easy berry cobbler. I’m a sucker for crumb toppings, so instead of a crust-like pie dough topping, I just sprinkle a mixture of flour, butter and sugar. Simple as that!
My good friend shared this recipe with me almost 7 years ago when we visited her family in Seattle. She made us a blackberry cobbler with berries we picked from around her neighborhood. Such a fun memory! I adapted it over the years to include all types of berries and even more of the crumble topping.
The basic recipe is written below, but you can double it up, change the types of berries/fruit, increase or decrease the amount of sugar to taste, add more or less topping… make it your own! Serve it up with a scoop of vanilla bean ice cream and you really have a treat in your bowl!
Here’s the recipe. Enjoy!
Our Favorite Berry Cobbler
For the Fruit
- 4 cups mixed fresh berries (blueberries, chopped strawberries, blackberries, raspberries, etc.)
- Juice from half a lemon
- 1/3 cup sugar
For the Topping:
- 1/2 cup (1 stick) cold unsalted butter
- 2/3 cup sugar
- 1 cup flour
- Vanilla Ice Cream
Preheat the oven to 350 degrees F.
For the Fruit:
Toss together the berries, lemon juice and 1/3 cup sugar in a large bowl. Pour into a 9x9 baking dish.
For the Topping:
Wipe out the large bowl. Add the cold butter, 2/3 cup sugar and flour into the bowl. Use your fingers or a pastry cutter to combine the ingredients to form a coarse crumble topping. Sprinkle evenly on top of the fruit in the baking dish.
Bake for 30 minutes, or until bubbly and crust is starting to turn golden on the edges. Let set for 5 minutes before serving. Optional: Top with a couple of scoops of vanilla bean ice cream.