Fresh Mulberry Cobbler Recipe

4 from 6 votes

Fresh Mulberry Cobbler Recipe

Fresh mulberry cobbler is the perfect recipe to showcase this sweet summer berry. Serve with whipped cream or vanilla bean ice cream for a fabulous summer treat!

Prep Time15

Cook Time45

Cooling Tim15

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: Baking, Berries, Cobbler, Mulberry, Summer

Servings: servings

Calories: 356kcal

Author: Amanda Gajdosik

Ingredients

For the berry filling:

8 cups mulberries
⅓ cup sugar
¼ cup cornstarch
1 lemon juiced

For the cobbler topping:

12 tablespoons unsalted butter, at room temperature
⅔ cup sugar
2 cups flour
¾ tsp. baking soda
½ tsp. salt
1 egg, at room temperature
1 tsp. vanilla extract
½ cup whole milk at room temperature

Instructions

For the berry filling:

In a glass bowl, toss the berries with the sugar, corn starch, and lemon juice. Set aside while you prepare the topping.

For the topping:

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about five minutes. Scrape down the bowl as necessary.
Meanwhile, in a separate bowl, whisk together the flour, baking soda, and salt.
Add the egg and vanilla to the butter and sugar mixture, creaming well to incorporate. Scrape down the sides of the bowl again.
Add ½ of the dry ingredients to the wet ingredients and mix slowly to combine. Stir in the milk, followed by the remaining dry ingredients. Scrape down the sides of the bowl to be sure all the ingredients are fully incorporated.

For the cobbler:

Preheat oven to 350 degrees before preparing the filling and cobbler.
After mixing the berry filling and the cobbler topping, you’ll want to assemble the cobbler. For individual servings, divide the berry filling evenly among 10 ramekins. Alternatively, pour berries into a 9x13 pan or large cast-iron skillet.
Using a large cookie scoop, portion out the cobbler topping evenly among ramekins. If baking in a large pan, space out the batter portions by ½ - 1 inch all around the pan.
Bake in preheated oven for 20 – 25 minutes for the small ramekins or 40 – 45 minutes for a large pan, or until the top of the cobbler is golden brown and the filling is bubbling.
Remove from oven and allow to cool for at least 15 minutes before topping with fresh whipped cream or vanilla bean ice cream.

Notes

To avoid drips/a messy oven, it is a great idea to place ramekins or the baking dish on a large, rimmed baking sheet to catch any liquid that bubbles over the top during baking.
To store leftover cobbler simply wrap in plastic and refrigerate for up to three days.

Nutrition