Cherry Blueberry Cobbler
There’s something nostalgic about a fruit cobbler. Two fresh and juicy summer fruits combined and baked underneath a soft, buttery, biscuit-like golden crust make this Cherry Blueberry Cobbler a dessert you won’t be able to pass up.
Servings: 16
Calories: 200kcal
Equipment
- Mixing bowls
- Rubber Spatula
- Measuring cups and spoons
- 9x13 pyrex casserole dish
- Juicer
Ingredients
For the Berry Filling
- 3 cups sweet cherries fresh or frozen
- 3 cups blueberries fresh or frozen
- 2 tbsp cornstarch
- 1/2 cup cane sugar
- 1 lemon juiced
For the Biscuit Topping
- 1 stick butter
- 1 1/2 cups all purpose flour
- 1 cup cane sugar
- 1 tsp baking powder
- 1/2 cup unsweetened almond milk (can use any milk)
- 1 tsp vanilla
Instructions
- Preheat the oven to 350°F.
- Remove all of the cherry pits. The easiest way to do this is to hold a cherry with your index and thumb finger on a cutting board. Use a metal straw and pearce down through the cherry. The pit should pop out pretty seamlessly.
- In a mixing bowl, combine blueberries and fresh pitted cherries. Use a juicer to juice one lemon into the bowl. Sprinkle sugar and cornstarch on the berries. Toss together until sugar and cornstarch are absorbed.
- In another mixing bowl, melt the butter in 20 second intervals in the microwave.
- Add in flour, sugar, baking powder, and vanilla extract to the butter. Use a pastry blender to combine until you have a sugar cookie-like texture. You can do this with a fork if you don't have a pastry blender.
- Gradually pour the milk into the bowl with the dough mixture. You should end up with a muffin/thicker pancake batter texture once all of the milk is absorbed.
- Heavily grease a casserole dish. Pour the berries into the dish and then pour the biscuit batter on top of the fruit. Try to cover all of the berries with the batter.
- Bake for 40-45 minutes or until the batter comes out clean with a toothpick and the cobbler topping begins to turn golden brown.
- Serve warm with a scoop of vanilla ice cream and/or whipped cream. Enjoy!
Notes
Store this Cherry Blueberry Cobbler in the pan you baked it in covered with foil or plastic wrap in the fridge for 3-5 days. You can reheat in the microwave in 30 second intervals.
Fresh fruit is best, but frozen will work too. Note that frozen fruit may produce more juice when baked as compared to fresh.
Nutrition
Serving: 1 serving | Calories: 200kcal | Carbohydrates: 36g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Monounsaturated Fat: 20g | Cholesterol: 15mg | Sodium: 77mg | Potassium: 95mg | Fiber: 2g | Sugar: 25g