Lemon and Mixed Berry Cobbler
Fresh berries and bright lemon zest define this classic dessert. A buttery, golden-brown buttermilk crust tops the fruit, which bubbles into a thick, sweet compote during the bake.
Ingrédients
- 3 cup blueberries
- 2 cup strawberries · hulled and sliced
- 1 cup blackberries
- 1/3 cup granulated sugar
- 1/4 cup light brown sugar · packed
- 2 tbsp cornstarch
- 2 tsp lemon zest
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1/2 tsp fine sea salt
- 2 cup all-purpose flour
- 1/3 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp fine sea salt
- 1/2 cup unsalted butter · cold, cubed
- 2/3 cup buttermilk · cold
- 2 tbsp turbinado sugar
Préparation
- 1
Preheat the oven to 190°C.
- 2
Combine the blueberries, strawberries, blackberries, granulated sugar, brown sugar, cornstarch, lemon zest, lemon juice, vanilla, and salt in a large bowl. Transfer the mixture to a 9x13-inch baking dish and bake for 10 minutes.
- 3
Prepare the topping by pulsing the flour, sugar, baking powder, and salt in a food processor. Add the cold butter and pulse until the texture is crumbly with pea-sized bits of butter remaining. Add the buttermilk and pulse 4 to 6 times until the dough clumps.
- 4
Remove the baking dish from the oven. Scatter chunks of the cobbler dough over the hot fruit. Brush the top lightly with buttermilk and sprinkle with turbinado sugar.
- 5
Return to the oven and bake for 40 to 45 minutes, until the topping is golden and the fruit filling is bubbling.
- 6
Let cool on a wire rack for 20 to 30 minutes before serving to allow the juices to thicken.