Blueberry Cherry Cobbler
This blueberry cherry cobbler uses frozen blueberries and dark cherries for a jammy, fruity filling topped with a buttery biscuit crust. Easy to make any time of year.
Ingredients
Filling
- 250 g blueberries fresh or frozen
- 495 g dark cherries pitted, fresh, or frozen
- 65 g granulated sugar
- 2 tbsp cornstarch
- 1/2 tbsp lemon juice
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Biscuit Topping
- 190 g all-purpose flour
- 65 g granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 113 g unsalted butter cold, cubed
- 120 g buttermilk or see notes for whole milk substitution
Cinnamon Sugar
- 1 1/2 tbsp granulated sugar
- 1/2 tsp ground cinnamon
Instructions
Biscuit Topping
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, whisk together the flour, sugar, baking powder, and salt. 190 g all-purpose flour, 65 g granulated sugar, 2 tsp baking powder, 1/2 tsp salt
- Add the cold, cubed butter. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. 113 g unsalted butter
- Gradually add the buttermilk, stirring until a thick, slightly sticky dough forms. Don't overmix. 120 g buttermilk
Filling
- In a large bowl, combine the blueberries and cherries with the sugar, cornstarch, lemon juice, almond extract, vanilla extract, and salt. Stir until the fruit is evenly coated. 250 g blueberries, 495 g dark cherries, 65 g granulated sugar, 2 tbsp cornstarch, 1/2 tbsp lemon juice, 1/2 tsp almond extract, 1/2 tsp vanilla extract, 1/4 tsp salt
- Pour the fruit mixture into a 10-inch square baking dish (or similar size) and spread into an even layer.
Assemble and Bake
- Mix together the cinnamon and sugar for the topping. Take chunks of biscuit dough and flatten them roughly in your palm. Place them over the fruit filling, leaving some gaps so steam can escape and the fruit can bubble through. 1 1/2 tbsp granulated sugar, 1/2 tsp ground cinnamon
- Sprinkle the cinnamon sugar evenly over the tops of the biscuits.
- Bake for about 50-60 minutes, until the biscuit topping is cooked through and the fruit filling is bubbling. To check if the biscuits are done, insert a skewer into the center of one of the middle biscuits. It should come out clean.
- Let the cobbler cool for 10-15 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
Notes
Both US customary and metric measurements are provided. Use the toggle to switch between the two.
Frozen fruit: No need to thaw the fruit first. Frozen blueberries and cherries work just as well as fresh and are great for making this cobbler year-round.
Don't overmix the biscuit dough: Stir until the dough just comes together. Overworking it will make the biscuits tough instead of tender.
Buttermilk vs. milk: Either works. Buttermilk gives the biscuits a slightly more tender crumb with a subtle tang. If you only have whole milk, you can make a quick substitute by removing 1 teaspoon of milk from the 120g/1/2 cup and adding 1 teaspoon of lemon juice or white vinegar to it, stirring, and letting it sit for 5 minutes before using.
Tart fruit: If your fruit is especially tart, add an extra tablespoon or two of sugar to the filling.
Storage: Cover and refrigerate leftovers for up to 3 days. Reheat in the microwave or in a 325°F (160°C) oven until warmed through.
Variations: Swap the cherries for raspberries, blackberries, or frozen peach slices.
Nutrition
Serving: 1servingCalories: 333kcalCarbohydrates: 54gProtein: 4gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 32mgSodium: 342mgPotassium: 213mgFiber: 3gSugar: 30gVitamin A: 435IUVitamin C: 8mgCalcium: 95mgIron: 2mg
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