Mixed Berry Cobbler Recipe
House-made, mixed Oregon berries topped with a brown sugar streusel, served warm with vanilla ice cream
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Ingredients
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Berry Filling
Brown Sugar Streusel Topping
Finishing & Serving
Method
Berry Filling
- 1
Preheat and prepare berries
Preheat the oven to 375°F (190°C). If using frozen berries, do not thaw completely — rinse briefly under cold water and drain well to remove excess ice crystals. Place 4 cups mixed berries in a large mixing bowl.
- 2
Sweeten and thicken
Add 1 cup granulated sugar, 2 tablespoons cornstarch, 2 tablespoons lemon juice, 1 teaspoon vanilla extract, 1 teaspoon lemon zest, and a pinch of kosher salt to the berries. Gently fold the mixture until berries are evenly coated and cornstarch is distributed. Taste and adjust sugar if your berries are very tart (add up to 2 additional tablespoons if desired).
- 3
Transfer to baking dish
Pour the berry mixture into a 9-inch (23 cm) square or similar 9x9/10-inch round baking dish, spreading into an even layer. Use the back of a spoon to press down any large clumps so filling bakes evenly.
Brown Sugar Streusel Topping
- 4
Combine dry ingredients
In a medium bowl, whisk together 1 cup all-purpose flour, 1 cup rolled oats, 3 tbsp light brown sugar, 3 tbsp dark brown sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon kosher salt until evenly mixed.
- 5
Cut in butter
Cut 8 tablespoons (1 stick) of cold unsalted butter into roughly 1/2-inch cubes. Using a pastry cutter, two forks, or your fingertips, work the butter into the dry mixture until the mixture resembles coarse crumbs with some pea-size pieces of butter remaining. This creates a crumbly streusel that will bake crisp and slightly chewy.
- 6
Top the berries
Evenly sprinkle the streusel over the berry layer. If you like small pockets of extra richness, dot the top lightly with 1 tablespoon butter cut into small pieces before baking.
Bake and Finish
- 7
Bake
Place the cobbler on a rimmed baking sheet to catch any bubbling juices and bake in the preheated 375°F (190°C) oven for 35–45 minutes, or until the streusel is golden brown and berry juices are bubbling thickly in the center. If the topping browns too quickly, tent loosely with foil for the last 10 minutes.
- 8
Rest
Remove the cobbler from the oven and let rest for 10–15 minutes. This allows the filling to thicken slightly so it isn't too runny when served.
- 9