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Easy Free Mulberry Cobbler Recipe with Flaky Biscuit Topping Perfect for Summer

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A simple and delicious summer dessert featuring juicy mulberries with a flaky, buttery biscuit topping. Perfect for warm afternoons and casual gatherings.

Ingredients

Scale
  • 3 cups fresh mulberries (about 450 grams or 1 pound)
  • ½ cup granulated sugar (100 grams)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest (optional)
  • 1 teaspoon ground cinnamon
  • 2 teaspoons cornstarch
  • 1 cup all-purpose flour (120 grams)
  • 1 tablespoon granulated sugar (12 grams)
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 6 tablespoons cold unsalted butter (85 grams or 6 tablespoons), cut into small cubes
  • ⅓ cup buttermilk (80 ml or about 2.7 fl oz), plus extra if needed

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a medium bowl, gently toss the mulberries with the sugar, lemon juice, lemon zest, cinnamon, and cornstarch. Set aside to macerate for about 10 minutes.
  3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  4. Using a pastry cutter or forks, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.
  5. Pour in the buttermilk and stir gently with a wooden spoon or spatula until the dough just comes together. Add more buttermilk by teaspoon if too dry.
  6. Pour the mulberry filling into the prepared baking dish, spreading it evenly.
  7. Drop spoonfuls of the biscuit dough over the fruit, leaving small gaps between pieces.
  8. Bake for 30–35 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
  9. Remove from oven and let cool on a rack for 10–15 minutes before serving.

Notes

Keep butter cold for flaky biscuit topping. Avoid overmixing biscuit dough to maintain flakiness. If topping browns too quickly, tent with foil after 20 minutes. Use fresh, firm mulberries for best results. Let cobbler cool before serving to thicken filling. Frozen mulberries can be used if thawed and drained. Buttermilk can be substituted with milk plus lemon juice or vinegar.

Nutrition

Keywords: mulberry cobbler, summer dessert, flaky biscuit topping, easy cobbler, fruit cobbler, baking, mulberries, summer recipe

Find it online: https://freshforkful.com/easy-free-mulberry-cobbler-recipe-with-flaky-biscuit-topping-perfect-for-summer/