Beram’s Cobbler Recipe

Prepare fruit

Preheat the oven to 400°F (200°C). In a large mixing bowl combine 4 cups mixed berries, 3 tablespoons granulated sugar, 2 tablespoons lemon juice, 1 teaspoon lemon zest, 1 pinch salt and 1 teaspoon vanilla extract. Gently toss to combine.

Thicken filling

Sprinkle 2 tablespoons cornstarch evenly over the berries and gently fold until the fruit is evenly coated and the cornstarch is uniformly distributed. Let sit 5 minutes to macerate; if using frozen berries, there is no need to thaw fully—just add an extra minute of maceration.

Transfer to baking dish

Pour the fruit mixture into a 9x9-inch (or similar 2-quart) ovenproof baking dish, spreading into an even layer and leaving a small border for the topping to sit over.

Combine dry ingredients

In a medium bowl whisk together 1 1/2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder and 1/2 teaspoon fine salt until evenly distributed.

Cut in butter

Add 6 tablespoons cold unsalted butter cut into small cubes. Using a pastry cutter or your fingertips, work the butter into the dry mixture until the texture resembles coarse cornmeal with some pea-sized pieces of butter remaining.

Mix wet ingredients

In a small bowl whisk together 3 tablespoons whole milk, 3/4 cup buttermilk, 1 large egg and 1 teaspoon vanilla extract until smooth.

Form batter

Pour the wet mixture into the dry ingredients and stir with a spatula just until combined; the dough should be slightly shaggy and thick but moist. Do not overmix—some small lumps are fine.

Portion topping

Using a spoon or small ice cream scoop, drop heaping tablespoons (or 8–10 mounds) of the topping across the berry filling, spacing them so the fruit can bubble up between pieces. The topping will spread and bake into a golden crust.

Brush and sugar

Brush the tops of the biscuit mounds lightly with 1 tablespoon melted butter and sprinkle 1 tablespoon turbinado sugar evenly over them for sparkle and crunch. If you like extra lemon brightness, sprinkle 1/2 teaspoon lemon zest over the finished cobbler.

Bake

Place the baking dish on a rimmed baking sheet (to catch any bubbling juices) and bake in the preheated 400°F (200°C) oven for 25–30 minutes, or until the topping is golden brown and the fruit filling is bubbly around the edges. If the topping browns too quickly, tent loosely with foil for the last 5–10 minutes.

Rest

Remove from oven and let the cobbler rest 10–15 minutes; this helps the filling thicken and makes serving easier.

Serve

Scoop warm cobbler into bowls and serve with vanilla ice cream or whipped cream (about 1 cup total for the recipe).