We have been making the most of luscious summer fruit.
When we’re not squirreling away freezer bags of berries and chopped stone fruit for fall smoothies, we’re baking Blueberry Boy Bait, strawberry rhubarb sundae topping, rhubarb squares and cake and hopefully, another crack at browned butter plum cake.
This Lilly Pulitzer-inspired berry cobbler looks delicious!
Summer Berry Cobbler with Cinnamon Biscuit Topping
from Essentially Lilly: A Colorful Guide to Holidays
2 pints fresh strawberries
1 ½ pints fresh blueberries
1 ½ pints fresh raspberries
1 ½ pints fresh blackberries
¾ packed light brown sugar
2 Tbsp cornstarch
3 Tbsp unsalted butter, thinly sliced
2 cups all-purpose flour
1/3 granulated sugar
2 tsp baking powder
1 tsp ground cinnamon
¼ tsp salt
8 Tbsp unsalted butter (1 stick), chilled
½ cup half-and-half
1 large egg
1 tsp vanilla extract
Vanilla ice cream, for serving
Position rack in center of oven and preheat over to 450F. Lightly batter a deep, round 3-quart glass or ceramic baking dish.
Mix strawberries, blueberries, blackberries, raspberries, brown sugar and cornstarch in a medium bowl. Spread in a baking dish. Top with butter.
Whisk flour, sugar, baking powder, cinnamon and salt in a medium bowl. Add butter and use a pastry blender (I used a pastry cutter) to cut butter into the flour mixture until mixture resembles course meal with a few pea-sized pieces of butter. Mix half-and-half, egg and vanilla in a measuring cup. Stir liquid into flour mixture and mix until just combined. Using a tablespoon, drop 8 (really just eyeball this) mounds of dough over fruit.
Bake for 20 minutes. Tent dish loosely with foil and continue baking until berry juices are bubbling throughout and biscuits are golden brown and cooked through, about 20 minutes more. Serve hot or warm with ice cream.