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.

1h10

8 pers

190°C

oven

Dessert

berry

lemon

vegetarian

Gimme Some Oven

Ingrédients

8 pers

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.