Mixed Berry Cobbler
Yields: 6-8 servings
  • 4 cups fresh blackberries
  • 4 cups quartered fresh strawberries
  • 1 cup firmly packed light brown sugar
  • ¼ cup fresh orange juice
  • 1 teaspoon vanilla extract
  • ¼ cup cornstarch
  • 3 tablespoons water
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 6 tablespoons cold unsalted butter, cubed
  • ¾ cup whole buttermilk
  • ½ cup plus 1 tablespoon finely chopped toasted pecans
  • 2 tablespoons heavy whipping cream
  • 1 tablespoon turbinado sugar
  1. Preheat oven to 375°.
  2. In a large saucepan, stir together blackberries, strawberries, brown sugar, orange juice, and vanilla; bring to a boil over medium-high heat. Reduce heat; simmer until berries release their juices and mixture is hot and bubbly, about 5 minutes.
  3. In a small bowl, stir together cornstarch and 3 tablespoons water. Slowly stir cornstarch mixture into berry mixture; cook until thickened, about 3 minutes. Remove from heat; spoon mixture into a 2-quart baking dish. Place dish on a rimmed baking sheet.
  4. In a medium bowl, whisk together flour, baking powder, and salt. Using a pastry blender, cut in cold butter until mixture is crumbly. Add buttermilk and pecans, stirring just until combined.
  5. Turn out dough onto a lightly floured surface, and knead gently 3 to 4 times. Roll dough into a 10×6-inch rectangle, about ¾ inch thick. Cut dough lengthwise into strips and arrange over filling. Brush dough with cream; sprinkle with turbinado sugar and remaining 1 tablespoon chopped pecans.
  6. Bake until tops of biscuits are lightly browned and filling is bubbly, about 40 minutes. Serve warm.
Recipe by Taste of the South at https://www.tasteofthesouthmagazine.com/mixed-berry-cobbler/