This summer when I did a dinner for some of our youth at church, I wanted to do a taste of summer dessert. This was the first time I had ever done a homemade dessert for a dinner for the youth (unless you count homemade cookies for a couple of events), and it got RAVE reviews. I have made it for several events since that time, and it always gets great reviews. SO, earlier this week my honey told me that the ladies at work were planning a potluck for this week and so I asked him what he wanted to take. He didn’t really know, so I asked if he wanted a berry cobbler (the last time they had a potluck I made it for them and the only complaint was that there wasn’t enough 🙂 ) , so this morning I made it for him. This goes together very quickly, and is a BIG hit with everyone that has tried it. This is a great dessert recipe to teach your kids to make, and you can keep everything on hand (berries in the freezer are great for this).
(Sorry for the poor quality pictures lately, I’ve been using my phone and the camera is poor quality…..I’ll be getting the batteries for my camera this weekend, so better pictures will be coming soon).
Best Berry Cobbler
- 5 cups* berries (any combination of bluberries, blackberries, raspberries, cherries, boysenberries, etc)
- 1/4-1/3 cup sugar (based on sweetness of the fruit you are using)
- 1 tablespoon flour
- 1 tablespoon lemon juice
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 4 tablespoons butter, chilled and cut into 6-8 pieces
- 1 cup buttermilk
Preheat oven to 375 degrees.
In the baking dish of your choice mix together berries, sugar, flour and lemon juice *(you will use enough berries to have your baking dish 1/2 full–I have used both an 8″ square pan, and a 9 x 13 and both work fine).
Bake berries in oven for 30 minutes, stirring once during baking.
After 30 minutes, remove berries from oven and make cobbler topping.
In a medium bowl stir together the flour, baking powder, soda, salt and sugar. Cut the butter into the flour mixture using a fork or pastry blender (I prefer the pastry blender). The butter should be the size of corn kernals. Stir in the buttermilk, just mix until all of the flour is moistened. Be careful to not overmix. With a large soup spoon drop cobbler topping onto the fruit in various places.
Bake for 20-30 minutes or until the cobbler topping is just starting to brown.
Serve warm with vanilla ice cream or real whipped cream.