Very Berry Cobbler


August 13, 2015

Classic, wonderful dessert


5 cups berries (any combination of raspberries, blackberries, sliced strawberries, blueberries, boysenberries or olallieberries)

1/3 cup sugar

1 Tablespoon flour

optional splash of kirsch or lemon juice


1 ½ cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon baking soda

1 Tablespoon sugar

4 tablespoons (1/2 stick) unsalted butter, chilled

1 cup buttermilk


1Preheat oven to 375°F.

2In a 10 to 12 inch glass pie plate (or 2 quart baking dish), mix together the berries, sugar, flour and the kirsch or lemon juice, if using.

3Bake the berries in the oven for 30 minutes, stirring once during baking.

4After 30 minutes, remove the berries from the oven and make the biscuits.

5In a medium sized bowl, stir together the flour, baking powder, soda, salt and sugar.

6Cut the butter into the mixture either with a food processor, a mixer or by hand (Tip: try using the large holes of a cheese grater, it works well) the butter should be the size of corn kernels.

7Stir in the buttermilk just until the dry mixture is thoroughly moistened.

8With a big soup spoon, drop six large mounds of the dough over the fruit in various places.

9Brush with egg wash, if desired.

10Bake for 20 minutes.

Oregon Raspberry & Blackberry Commission. Find many other recipes on their website at