Jammy mixed berry filling topped with buttery scones. Serve warm with vanilla ice cream and flaky sea salt.
How can I make this recipe vegan?
Just substitute the unsalted butter with your favorite vegan butter and milk for non-dairy milk!
Can I make this recipe gluten-free?
I have not tested a gluten-free version of this recipe, but a gluten-free 1-1 flour should work in the scone topping.
Can I use other fruit in the filling?
Definitely! Feel free to switch it up and use just 1 berry or even apples, pears, etc. (cooking time may vary).
How do I store the cobbler?
Cobbler is best served warm, fresh out of the oven, but I recommend storing leftovers in the the fridge in an airtight container for up to 3-4 days.
If you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Mixed Berry Cobbler
Ingredients
Berry Filling
- 5 cups (700g) frozen mixed berries
- â…“ cup (67g) granulated sugar
- 3 tbsp cornstarch
- 1 tsp lemon juice
- Zest from 1 medium lemon
Scone Topping
- 2 cups (231g) all-purpose flour
- ½ cup (109g) granulated sugar
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup (113g) cold unsalted butter, grated or cubed
- ¾ cup cold milk
- 1 tsp vanilla extract
- 1 tsp lemon juice
- Raw/turbinado sugar, for sprinkling
Instructions
- Preheat the oven to 350°F. Grease an 8" baking pan or cast iron skillet with nonstick cooking spray.
- In a large mixing bowl, toss the frozen berries in sugar, cornstarch, lemon juice, lemon zest. Set in the freezer while preparing the topping.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold grated/cubed butter. Cut the butter into the flour using the tips of your fingertips until the butter pieces are about pea-sized. Drizzle over the cold milk, vanilla extract, and lemon juice. Use a wooden spoon or rubber spatula to combine until a thick batter forms.
- Use a cookie scoop or spoon to add scone batter over the fruit filling. Spread out in an even layer over the fruit. Sprinkle over turbinado sugar. Bake for 55-60 minutes until scones are golden brown and berries are bubbling and cooked down. If top begins to brown too quickly, tent with foil.
- Allow cobbler to cool for 10 minutes before serving. This helps the berry juices to set. If you're impatient like me, you can enjoy it right away! Serve warm with vanilla ice cream.
