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Mixed Berry Cobbler
Melissa Hart

Mixed Berry Cobbler

Frozen mixed berries make this cobbler possible in any month and go into the pan without thawing. The mixture of blueberries, raspberries and blackberries produces plenty of juice, so cornstarch is measured generously. A lemon-scented cornmeal topping adds a faint crunch without hiding the fruit.
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Prep Time 18 minutes
Cook Time 50 minutes
Total Time 1 hour 8 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 7 cups frozen mixed berries
  • 3/4 cup granulated sugar
  • 5 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp finely grated lemon zest
  • 1/4 tsp kosher salt
  • 1 1/2 cups all-purpose flour
  • 1/2 cup fine yellow cornmeal
  • 1/3 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 6 tbsp cold unsalted butter cubed
  • 3/4 cup buttermilk

Method
 

  1. Heat the oven to 375°F and butter a 9-by-13-inch baking dish.
  2. Toss the frozen berries with 3/4 cup sugar, cornstarch, lemon juice, zest and 1/4 teaspoon salt in the dish.
  3. Whisk the flour, cornmeal, 1/3 cup sugar, baking powder and 1/2 teaspoon salt, then cut in the butter.
  4. Fold in the buttermilk until the dough is evenly moistened but still rough.
  5. Spoon the dough in small mounds over the frozen fruit, keeping the center partly exposed.
  6. Bake for 48 to 52 minutes until the center filling bubbles for a full minute and the topping is golden; rest 30 minutes.