dessert

Berry Cobbler

Name: Berry Cobbler
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Yield: 1 portion (per serving assembly)
Cuisine: dessert
Ingredients: [Filling]; 630 g mixed berries (frozen, defrosted and drained); 25 g sugar; 50 g brown sugar; 12 g lemon juice; 10 g cornstarch; [Topping]; 125 g (1 cup) all-purpose flour; 200 g (1 cup) brown sugar; 60 g (1/4 cup) unsalted butter, finely diced, at room temperature; 1/4 tsp cinnamon; [For service]; 1 scoop vanilla ice cream per serving

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Prep

15 minutes

Cook

7 minutes

Total

22 min

Serves

1 portion (per serving assembly)

Warm, jammy, and finished with a crumbly brown sugar crust, this individual cobbler is assembled to order and goes into a very hot oven for just seven minutes. The berries stay bright and the topping stays crisp.

Ingredients

[Filling]
630 g mixed berries (frozen, defrosted and drained)
25 g sugar
50 g brown sugar
12 g lemon juice
10 g cornstarch
[Topping]
125 g (1 cup) all-purpose flour
200 g (1 cup) brown sugar
60 g (1/4 cup) unsalted butter, finely diced, at room temperature
1/4 tsp cinnamon
[For service]
1 scoop vanilla ice cream per serving

Instructions

1
For the filling: Defrost the frozen berries and drain all liquid. Combine with the sugar, brown sugar, lemon juice, and cornstarch. Stir until the starch is dissolved.
2
For the topping: Pulse the flour, brown sugar, and cinnamon in a food processor until combined. Add the butter pieces slowly while pulsing until the mixture resembles coarse crumbs.
3
For service: Fill a small cast-iron pan or oven-safe bowl about three-quarters full with the berry filling (about 240 ml / 1 cup).
4
Spoon 57 g (2 oz) of topping evenly over the berries.
5
Bake at 260 °C (500 °F) for 7 minutes.
6
Serve immediately with 1 scoop vanilla ice cream.

Cook's Note

Drain the defrosted berries well, if they carry extra liquid into the pan the filling is watery and the topping sinks rather than crisping on top. A few minutes in a strainer makes a real difference.

Best Served With

Vanilla ice cream or a spoonful of lightly sweetened whipped cream.

Why This Recipe Works

The very high oven temperature cooks the topping fast and keeps it from absorbing liquid from the filling. The cornstarch thickens the berry juices so you get a glossy, saucy filling instead of a watery one.

Make It Yours

Use all blueberries or all raspberries instead of a mix.
Add a pinch of lemon zest to the topping for brightness.
Serve with whipped cream instead of ice cream.

Leftover Strategy

Best eaten fresh from the oven. The topping softens as it sits, re-crisp in a hot oven for 3–4 minutes if needed.

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Pairing

A small glass of Moscato d'Asti or sweet Riesling. Or just good vanilla ice cream.