This is a favorite of mine and I make it at work all the time for events. All of my customers love it and request it when they are returning for events. I had to share it as I was making it at work today, I thought since everyone loves this one so much, get the recipe out there. It is so simple and it is a great way to use up those extra summer berries before they go bad. Especially because this recipe is perfect for those berries that are right on the edge. They release their juices and make such a yummy, gooey filling. I used raspberries, blueberries and strawberries in here; But you can use any combo of summer berries you have at home. The best part of this too is that all of the other ingredients you probably already have in the pantry.
I took these photos so you can see what we used, but I made this recipe at work, so we made quite a few. You can do less and/or you can even do this as one large tart or pie. I like to make them in individual sizes for events as I think they are just so adorable. But certainly this can be made in a larger pan and served family style for a grilling party dessert or even a brunch. To start out you can make your own or use premade pie dough. You want to cut it to the size of whatever vessel you are using, fork it so that it does not puff and then par bake it.
I love using these miniature skillets for this. I think it gives it an awesome homemade feel. But you can also use ramekins or just make a large, family style version as well. This is how they will look after you have par baked the crusts.
Here is what it will look like after you mix all the berries together with the sugar, cornstarch, flour and salt and put them into the par baked crusts.
This is what the topping will look like when it all comes together in the stand mixer. It should just come together and pinch and stay when you press it together. This topping is so easy, but so flavorful and makes a really nice crunch on the top. You want to just put crumbles of this on top of each berry-filled skillet. And then bake it off.
When they come out of the oven, the topping will have slightly spread to cover the berries. That is what you want to make a delicious, crunchy, slightly sweet and slightly savory topping for this dessert.
You can serve this desert warm, room temp or you can make ahead and slightly heat before serving to bring back to life. It’s perfect on its own or you can top it with some vanilla ice cream.
Mixed Summer Berry Cobbler
Ingredients
- 6 circles of pie dough cut down to the size ramekin or skillet you are using; If using a larger pan, do not cut and use pie dough sheets
- 2 cups mixed berries-raspberries strawberries and blueberries,(can also use blackberries and/or boysenberries)
- 1/2 cup granulated sugar
- 1/4 cup all purpose flour
- 1/2 tablespoon cornstarch
- 1/4 teaspoon kosher salt
- Topping
- 1/2 cup all purpose flour
- 1/3 cup rolled oats
- 1/4 cup granulated sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cinnamon
- 1 stick cold unsalted butter, cut into small cubes
Instructions
- Preheat oven to 350 degrees
- In 6-4in cast iron skillets or individual ramekins, line each with a thin layer of the pie dough and dock with a fork. If using a large pan you can use a cast iron skillet or a large pie pan.
- Par bake until pale brown, about 5-8min. Let cool
- In a medium bowl, toss together the berries, sugar, flour, cornstarch and salt. Smooth the berry mixture into an even layer in each par baked crust
- In a stand mixer with the paddle attachment, add the topping ingredients of the flour, oats, sugar, salt and cinnamon
- Add the butter a few pieces at a time to the mix and mix until the texture is course clumps and the mixture will hold together in clumps when you squeeze.
- Spread topping evenly on top of the berry mixture in each skillet with your hands and press down lightly
- Bake for 20-25 minutes, until the edges are bubbling and the topping is golden brown. Serve warm or room temperature by itself or topped with vanilla bean ice cream or whipped cream
Notes
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