Summer is just around the corner–2.5 days of school left here! With my job change this year, I’m back on a teacher’s schedule for the first time in eight years. My mind is just now comprehending having a full summer break again and I am ready to celebrate. What better way than with a beloved summer classic dessert–summer berry cobbler?
This one will always be a winner for me because it reminds me of the cobblers my Mammo and Pappo used to have after supper. Theirs were usually peach or cherry. I’d never turn that down of course, but let me tell you, this summer berry cobbler is where it’s at. It is beyond easy to make and it just screams summer, especially if you top it with a scoop of my Oklahoma farm style ice cream.
It’s pretty straightforward as far as cobblers go, but there are a few keys to making sure it’s exactly the way I like it. Let’s start with the berries. You can use any combination of berries you’d like, fresh or frozen. If you use frozen berries, be sure to thaw them part way so the thickeners really stick. I’m not much for the texture of baked strawberries, so I love this frozen blend of raspberries, blueberries, and blackberries from Target. Next is using enough thickening agents so you don’t have juice running everywhere. Third–and don’t skip this step–the splash of balsamic vinegar brings in just a little extra something in the flavor department. Balsamic and berries make great friends, trust me. As for the topping, or cobbles, this one is perfectly in between cake and biscuit territory. It’s lighter and fluffier than a full-on biscuit and it has the flavor of a cakey topping. It’s a win-win-win.
So no matter what you’re doing to kick off your summer, be sure this summer berry cobbler is on the table. Everyone will be so glad you do. Here’s to summer 2023, friends. Let’s make it a sweet one!
It’s just not summer without summer berry cobbler packed with raspberries, blueberries, and blackberries and topped with homemade vanilla ice cream.
Summer Berry Cobbler
an Apple a Day original
For the filling:
7 c. berries of your choice, fresh or frozen and slightly thawed
1 TBSP balsamic vinegar
1/3 c. sugar
1 TBSP all-purpose flour
1 TBSP cornstarch
1 TBSP tapioca
1 tsp. lemon zest
pinch of salt
For the topping:
1 1/4 c. all-purpose flour
1/3 c. sugar
2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 large egg, at room temperature
1/2 c. buttermilk
6 TBSP unsalted butter, melted and cooled slightly
1/2 tsp. vanilla extract
- Preheat the oven to 375° F. Lightly grease a 2-qt. baking dish. (I prefer porcelain or glass.)
- Make the filling in a large bowl by gently stirring together the berries and balsamic vinegar. Then add the sugar, flour, cornstarch, tapioca, zest and salt. Stir to combine.
- Make the topping in a medium bowl by stirring together the dry ingredients–flour, sugar, baking powder, cinnamon, and salt.
- In a small bowl, thoroughly whisk together the egg, buttermilk, melted butter, and vanilla. Pour the buttermilk mixture into the dry ingredients and gently fold the batter together using a silicone spatula.
- Drop large spoonfuls of the batter on top of the berries. The topping won’t cover the berries completely. Bake until the berries are bubbling and the topping is lightly browned, about 45 minutes. Serve warm or room temperature with vanilla ice cream.
yield: 8 servings