This Triple Berry Cobbler is a very easy recipe to showcase all of the beautiful summer berries! Strawberries, blueberries, and raspberries are the stars in this simple cobbler that bakes in a cast iron skillet!
You guys, I have all of this time on my hands all of a sudden and I barely know what to do with myself! You may or may not know that I am a private chef in my real world job. I am very much in love with the job. But since February, I have not had a co-worker which means I pretty much have not had a day off in over three months. But a few weeks ago I finally found a fabulous assistant and now that she is almost completely trained, I am able to take two whole days off a week. It feels very luxurious! It also means that I have all of this time to spend with my husband and to work on recipes for the blog. Hallelujah!
I’m trying to teach myself about balance lately. Balance is something I have not had in my life for a while. For quite some time now I have been working far too much and spending far too little time with my husband and on taking care of myself. It is easy to do, because my work is so darn fulfilling. Most days, I don’t even really feel like I’m working. I just feel like I’m getting paid to do the thing that I love most. But I know that it isn’t healthy for me or for my other relationships to spend such a great percentage of my time on work. I need to find some balance, and I’m working on this. With this balance, I will also be finding a little more time for this passion of my blog that has been severely neglected over the past year. All of this is to say, I am here! I am finding balance and you will be seeing me a lot more from now on! And making this beautiful berry cobbler is all part of finding that balance!
Last week I decided to take one of my new days off and bake something to celebrate summer. I’ve been eating crazy amounts of berries lately and what better way to celebrate summer than to throw a bunch of berries together in an rustic cobbler. This cobbler is one of the easiest things you can bake. The berry filling is all cooked together in the skillet that it will be baked in. Then an easy drop biscuit like topping is quickly mixed together and dropped over the berries. Bake and devour!
If you haven’t yet read my most recent post in the Ask BB Series about what it means to cut butter into flour, then you should check it out here. I also did a little live stream about this topic if you want to check it out over on my facebook page! I’m going to start doing more live streams there focused around baking techniques and baking science so be sure to like my facebook page so you don’t miss any!
For the Filling
- 5 cups berries, blueberries, strawberries, raspberries (could also use blackberries)
- 2 TBSP cornstarch
- 2 TBSP butter
- 1 cup granulated sugar
- 2 tsp lemon juice
For the Biscuit Topping
- 1 cup all-purpose flour
- 1 TBSP sugar
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 6 TBSP cold butter, cut into small pieces
- 3/4 cup buttermilk
- Wash your berries. Pick through the blueberries for stems. Cut the green tops off of the strawberries and slice. Toss the berries with the cornstarch.
- Melt the 2 TBSP butter in a 10" cast iron skillet over medium heat. Once melted, add all of the berries, the sugar, and the lemon juice to the skillet. Cook over medium heat until a thick sauce forms, about 5-6 minutes.
- Meanwhile, make the biscuit topping. Whisk together the flour, sugar, baking powder, and salt in a medium bowl.
- Add the cold butter pieces into the flour mixture. Use a fork or a pastry cutter to cut the butter through the flour mixture. When most of the butter is evenly cut through but there are still some larger pieces then you are ready to add the buttermilk.
- Add the buttermilk to the bowl and stir just until combined. Drop large scoops of dough onto the berry filling, about 1/4 cup each.
- Bake at 375F for 18-20 minutes, until the topping is golden brown. Berry filling will thicken as it cools slightly.
- Cobbler is best eaten the day it is made, but it can be stored in the refrigerator for up to 3 days. -Re-heat in the oven to serve leftovers.