Strawberry-Raspberry Cobbler

12 ingredients
3 steps

Ingredients

  • 2 pounds strawberries fresh, hulled, large berries halved
  • 6 ounces fresh raspberries
  • 1 tablespoon cornstarch
  • 1/2 cup sugar depending on how sweet the berries are
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup buttermilk
  • 4 tablespoons unsalted butter melted and cooled
  • 1/2 teaspoon grated lemon zest fresh

Directions

  1. 1
    Preheat oven to 400 degrees f. In a large bowl, combine berries, cornstarch and sugar (1/3-1/2 c.). Add fruit to a 9-inch deep-dish pie plate (I used a 10-inch cast iron skillet). Bake on a foil-lined baking sheet until the fruit begins to release juices, 20-30 minutes.
  2. 2
    While the fruit is in the oven, prepare the topping. In a large bowl, combine flour, 1/4 c. sugar, baking powder, baking soda and salt. In a small bowl, combine buttermilk, butter and lemon zest. Just before taking the fruit out of the oven, add the wet ingredients to the dry ingredients. Mix until just combined (be careful to not over mix, or the cobbler topping will be tough).
  3. 3
    Remove fruit filling from the oven. Drop the dough by 8 even spoonfuls over the hot filling, spacing 1/2-inch apart. Sprinkle the top with the remaining 2 t. sugar. Return to the oven and bake until the topping is golden-brown and cooked through, 15-20 minutes. Cool at least 15 minutes before serving.

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