Summer Berry Cobbler
This post was created in partnership with The Dairy Alliance.
June is National Dairy Month, and I partnered with my friends at The Dairy Alliance for a fun summer berry cobbler. The Dairy Alliance is a non-profit funded by dairy farm families of the Southeast. In particular, this recipe joins my peach-berry cobbler and my strawberries ’n cream puff pastry as a warm-weather favorite.
I had the opportunity to visit the Hatcher Family Dairy farm in Tennessee with The Dairy Alliance, and I had the best time. I went behind the scenes, watched the milking process and, of course, fed the cows. As a result, I came home with a new appreciation for dairy and for recipes like my lactose-free French toast and berries and my very berry French toast casserole.
This recipe was shared with me by Rebecca Egsieker, The Dairy Chef. It is the dessert I want for a cookout. What’s more, I bake it in mini cast iron skillets, which are small and mighty; small ramekins work too. With this in mind, serve it after BBQ pork ribs or grilled pork loin with Dijon honey mustard.
What Is Summer Berry Cobbler?
In essence, it is a batter cobbler. A simple batter of flour, sugar, milk and butter goes into the dish first, sugared berries with lemon are spooned on top, and it bakes until golden and bubbly, then gets a spoonful of cardamom whipped cream.
Ingredients (With Purpose & Flavor Notes)
- Mixed berries (4 cups). The star of the cobbler.
- Lemon juice (2 tablespoons) and lemon zest (1 tablespoon). Brighten the berries.
- Sugar (1 1/2 cups, divided). Half a cup for the berries and one cup for the batter, plus 2 optional tablespoons for the top.
- Milk (1 cup) and butter (1/2 cup). Warmed together until the butter melts.
- All-purpose flour (1 cup), baking powder (2 teaspoons) and salt (1/2 teaspoon). The dry ingredients for the batter.
- Heavy whipping cream (2 cups). Whipped for the topping.
- Confectioners’ sugar (1 tablespoon) and ground cardamom (1 teaspoon). Sweeten and spice the cream.
Everything I Love for This Recipe
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Mini Cast Iron Skillets
Individual cobblers, as in my photos.
Small Ramekins
The alternative to mini skillets.
Large Mixing Bowl
For the berries.
Medium Mixing Bowl
For the batter.
Whisk
For a smooth batter.
Electric Hand Mixer
For the whipped cream.
Glass Mixing Bowl
A non-reactive bowl for whipping cream.
Citrus Zester
For the lemon zest.
Microwave-Safe Measuring Cup
For warming the milk and butter.
Rimmed Baking Sheet
Catches any bubbling juices.
Measuring Cups and Spoons
For the batter.
Dessert Spoons
For serving.
How To Make Summer Berry Cobbler
Step 1: Heat the Oven
Preheat the oven to 350°F.
Step 2: Sugar the Berries
Place the berries in a large mixing bowl. Add 1/2 cup of the sugar, the lemon juice and the zest. Stir until well combined and set aside for five minutes.
Step 3: Warm the Milk and Butter
Place the milk and butter in a microwave-safe container and heat on high for approximately one minute, or until the butter has melted. Stir until well combined.
Step 4: Make the Batter
In a medium mixing bowl, whisk together the flour, the remaining 1 cup of sugar, the baking powder and the salt. Gradually pour in the milk and butter mixture, whisking until smooth.
Step 5: Fill the Skillets
Pour the batter into small ramekins or mini cast iron skillets. Spoon the berries evenly on top. If desired, sprinkle with approximately 2 tablespoons of sugar.
Step 6: Bake
Bake for 45 to 50 minutes, or until the crust is golden brown and the berries are bubbly around the edges.
Step 7: Whip the Cream
While the cobbler bakes, pour the heavy cream into a non-reactive metal or glass bowl. Add the confectioners’ sugar and whip on medium speed until soft peaks form. Sprinkle in the cardamom and whip again until stiff peaks form. Cover and refrigerate.
Step 8: Serve
Serve the cobbler warm or at room temperature, topped with the spiced whipped cream.
Summer Berry Cobbler
Ingredients
For the Cobbler
- 4 cups mixed berries
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 1/2 cups sugar divided, plus 2 tablespoons for the top, optional
- 1 cup milk
- 1/2 cup butter
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
For the Spiced Whipped Cream
- 2 cups heavy whipping cream
- 1 tablespoon confectioners’ sugar
- 1 teaspoon ground cardamom
Instructions
- Preheat the oven to 350°F.
- Place the berries in a large mixing bowl. Add 1/2 cup of the sugar, the lemon juice and the zest. Stir until well combined and set aside for five minutes.
- Meanwhile, place the milk and butter in a microwave-safe container and heat on high for approximately one minute, or until the butter has melted. Stir until well combined.
- In a medium mixing bowl, whisk together the flour, the remaining 1 cup of sugar, the baking powder and the salt. Gradually pour in the milk and butter mixture, whisking until smooth.
- Pour the batter into small ramekins or mini cast iron skillets. Spoon the berries evenly on top. If desired, sprinkle the top with approximately 2 tablespoons of sugar.
- Bake for 45 to 50 minutes, or until the crust is golden brown and the berries are bubbly around the edges.
- While the cobbler bakes, pour the heavy cream into a non-reactive metal or glass bowl. Add the confectioners’ sugar and whip on medium speed with an electric mixer until soft peaks form.
- Sprinkle in the cardamom and whip again until stiff peaks form. Cover and refrigerate until ready to serve.
- Serve the cobbler warm or at room temperature, topped with the spiced whipped cream.
Notes
KEEP HOSTING
More sweet things worth making for the people at your table.
Watermelon Berry Summer Salad
A refreshing mix of watermelon and berries for warm-weather gatherings.
Get the Recipe →
Very Berry French Toast Casserole
A make-ahead berry bake perfect for feeding a hungry brunch crowd.
Get the Recipe →
Chambord Pink Ginger Berry Cocktail
Crisp, botanical and beautifully balanced.
Pour a Glass →Variations
Choose Your Berries
Any mix of berries works.
Use Ramekins
Small ramekins can replace the mini skillets.
Skip the Spice
Leave out the cardamom for plain whipped cream.
Try Another Bake
The apple galette or orange-scented olive oil bundt cake.
When I Love Serving Summer Berry Cobbler
Cookouts
The dessert that ends a barbecue well.
Fourth of July
Serve it after a Fourth of July sangria.
National Dairy Month
Where this recipe began.
Summer Dinner Parties
Furthermore, individual skillets feel special.
Berry Season
When the fruit is at its best.
Sunday Dinner
Equally important, it bakes while you eat.
What To Serve With It
A Cookout Main
Shredded pulled pork two ways or a fried chicken board.
A Fresh Side
Watermelon salad with balsamic vinaigrette or honey basil peach fruit salad.
A Cold Drink
Raspberry lemonade or berry sangria.
Another Dessert
Shelf Life & Storage Tips
- Serve warm or at room temperature. Either works.
- Whipped cream. Keep covered in the refrigerator until serving.
- Leftovers. Cover and refrigerate; rewarm in the oven.
Frequently Asked Questions
How long does it bake?
45 to 50 minutes at 350°F, until golden brown and bubbly around the edges.
What do I bake it in?
Mini cast iron skillets or small ramekins.
How much sugar does it use?
One and a half cups: half a cup for the berries and one cup for the batter, plus an optional sprinkle on top.
What is in the whipped cream?
Heavy cream, confectioners’ sugar and ground cardamom.
Can I serve it at room temperature?
Yes.
Final Thoughts
All things considered, this cobbler is the dessert I reach for all summer. Without a doubt, the spiced whipped cream sets it apart. Enjoy!
Recipe shared by Rebecca Egsieker, The Dairy Chef, of The Dairy Alliance.
