Triple Berry Cobbler
Submitted by sassykim22
Pick any three berries, simmer them in blackberry wine with orange zest, then drop a buttery biscuit topping on top and bake until golden. A warm, bubbling berry cobbler begging for a scoop of ice cream.
YIELD
6 servingsPREP
15 minCOOK
30 minREADY
45 minThis cobbler lets you play favorites. Choose any three from blackberries, raspberries, boysenberries, ollalieberries, or blueberries and toss them into a bubbling filling spiked with blackberry wine and fresh orange zest.
The wine cooks down into a jammy, slightly boozy sauce that clings to every berry, while a simple drop-biscuit topping bakes up golden and craggy with buttery, tender crumb underneath.
Serve it warm with a generous scoop of vanilla ice cream melting down the sides and watch it vanish.
Pro Tips
- Frozen berries work just as well as fresh. No need to thaw them first; just add a minute or two to the stovetop simmering time.
- The topping should be lumpy when you drop it onto the fruit. Overmixing makes it tough instead of fluffy.
- Use cold butter cut into small cubes for the flakiest biscuit crust.
- If you cannot find blackberry wine, substitute a fruity red like Zinfandel or even grape juice with a splash of lemon for acidity.
Ingredients
Directions
- Choose any combination of 3: blackberries, ollalieberries, raspberries, boysenberries and blueberries.
Heat oven to 400℉ (200℃).
In medium saucepan, stir together wine, sugar and cornstarch until cornstarch is completely dissolved.
Cook and stir over medium heat until mixture bubbles and thickens.
Stir in berries and orange peel; stir until berries are hot.
Pour mixture into an 11- by 7- by 2-inch baking dish or 2-quart casserole.
To make topping, in a bowl combine flour, sugar, and baking powder.
With a fork, cut butter into flour mixture until mixture is crumbly.
Stir in milk.
(Mixture will be lumpy.)
Drop batter by spoonfuls onto berries.
Bake 20 to 30 minutes until topping browns.
Serve cobbler warm with ice cream or whipped cream.
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