Oh me, oh my – this recipe is incredibly easy and incredibly delicious – the perfect combination! I started making it a couple years ago and made the “mistake” of bringing it to our Good Friday services at church last year to feed some of the staff and volunteers. Ever since then, endless questions and suggestions of pulling out the berry cobbler. Well, as Easter rolled around again this year I knew I couldn’t get away without making this colorful dessert again.
My biggest baking tip – make sure your butter is room temperature! This always takes longer than I think it will so if I’m being good and planning ahead, I’ll typically let it sit out overnight. Room temperature butter ensures that it creams nice and smoothly with the sugars.
Roughly three cups of mixed berries (I usually just eyeball it and make sure it’s enough to fill the bottom of whatever pan I’m using. Also, you can use fresh or frozen berries as well as any combination of berries you prefer)
1/2 tablespoon lemon juice
1 cup all-purpose flour
1/2 teaspoon baking powder
pinch of salt
1/2 cup unsalted butter (remember – room temperature!)
3/4 cup packed brown sugar
1 teaspoon vanilla extract
1. Grease a pie pan or rectangular baking dish. Add your berries in the prepared dish and drizzle with the lemon juice.
2. Stir together the flour, baking powder, and salt until just combined.
3. Cream together the butter, brown sugar, and vanilla with an electric mixer. These are the times that I love my KitchenAid stand mixer.
4. Slowly add in the flour mixture until everything is well combined. Drop even, spoonful sizes of the dough on top of the berries.
5. Bake at 375 degrees for 30 minutes or until the top is a beautiful golden color and fruit is slightly bubbly. Serve with vanilla ice cream or homemade whipped cream! It’s sure to be a crowd favorite.
// This is absolutely one of my favorite dishes to bring to a potluck or dinner party at someone’s house. What are your go-to desserts when taking them someplace?