Fresh berry cobbler is one of my favorite summer desserts. This easy berry cobbler recipe uses fresh blackberries and raspberries.
I think I mentioned last week that Kroger was having an incredible sale this week on raspberries and blackberries. Oh my, I bought so many packages of both to use and freeze and I am about to the point now that I can’t eat another berry. I know, odd….
But I have made jam, berry upside-down cornbread with basil, a fruit pie, 2 syrups and this fresh berry cobbler. My oldest (who doesn’t eat berries) thinks that I am plotting against him ever having dessert again. He knows this statement will make me feel bad, so I always make a little something, just for him. ????
But back to the berry cobbler…I will, from time to time, make cobbler when I see something in season and I can’t think of anything else to make with ______fruit or berry. I typically make a crumble topping (or streusel) using flour, butter, spices, steel cut oats and brown sugar. But this time, what I made is quite a departure from my usual fruit dessert.
I was in the mood for a warm cake, and I knew The Husband and son #2 LOVE fresh fruit cobbler. Since I had to make it in the hot kitchen, then I figured I should have first dibs on the choice of berries!
The Husband was a happy camper when he came home and saw that I had made cobbler…even IF it was different than what he was used to.
I hope you like the fresh berry cobbler as much as we do!
Total Servings 9
Fresh blackberries and raspberries baked into tender cake.
15 minPrep (inc. refrigeration & rest time)
50 minCook Time
1 hr, 5 Total Time
- 2 1/2 cups fresh or frozen (thawed and drained) blackberries and raspberries. I used half of each.
- 1 cup sugar
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon table salt
- 1 cup milk
- 1/2 cup butter, melted
- In medium bowl, stir together berries and sugar. Let stand about 20 minutes so it macerates a little.
- Heat oven to 375°F.
- In large bowl, stir together flour, baking powder, salt and milk. Stir in melted butter just until blended.
- Spread in ungreased 8-inch square pan. Spoon berry mixture over batter.
- Bake 45 to 55 minutes or until batter rises through the berries and is golden. Serve warm with whipped cream or ice cream.
Here are a couple of other fresh berry cobbler recipes that you might want to try:
Blueberry Nectarine Cobbler with Buttermilk Biscuit Top
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