Baking a cobbler is a perfect way to showcase seasonal fruits.  I found sweet, juicy boysenberries at the market this morning and could hardly wait to get home to use them.  Although I chose boysenberries today, almost any fruit will work in this recipe. 

I grew up on cobblers in rural Georgia.  This is the way we made them – with fresh, ripe fruit, butter and buttermilk. 



2 cups ripe boysenberries
2/3 cup sugar (raw sugar works fine in this recipe)
3 Tablespoons butter, unsalted
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
pinch of baking soda
1 cup buttermilk (lowfat works fine in this recipe)
2 Tablespoons sugar

Topping (optional):
1 cup whipping cream
2 Tablespoons sugar
1/2 teaspoon pure vanilla extract
Fresh mint for garnish (optional)

You will also need:
1 colander or mesh strainer for rinsing fruit
1 small saucepan
1 large spoon
Measuring cups
1 9″ diameter baking dish
1 medium-sized mixing bowl
Individual serving bowls

Preheat the oven to 425 degrees Fahrenheit.

Rinse the berries and let drain. 


Place the berries into the saucepan and add 2/3 cup sugar.  Place the saucepan on the stove over medium heat.


Stir to incorporate the sugar. 


Bring just to a boil. 

Meanwhile, cut the butter into 12 small pieces.  When the berries just reach a boil, remove them from the heat and pour them into the baking dish. 


Add the 12 pats of butter and set aside for the butter to melt.


Place the flour, baking powder, salt and baking soda into a medium-sized mixing bowl. 


Add the buttermilk and mix well to combine. 


Add two tablespoons sugar and mix well.


Stir the berries until the butter has totally melted. 


Pour the flour mixture on top. 


Bake for about 18 minutes until the top has risen and is browned. 


Remove from the oven.  Let cool for 15 minutes.  Dish up into individual serving bowls. 


To make the topping, whip together the cream, 2 Tablespoons sugar and the vanilla extract until thickened.  Place a large dollop of cream over the top of each bowl of cobbler.  Garnish with fresh mint, if desired. 


Serves 6-8.

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