The Best Berry Cobbler with Lemon-Pistachio Biscuits
Incredible mixed berry cobbler topped with fluffy, perfectly sweet lemon-pistachio biscuits. This berry cobbler recipe is easy to make for the ultimate summer dessert to share with loved ones! Serve with your favorite vanilla bean ice cream on at your next BBQ or party.
Servings 8 servings
Ingredients
- For the filling:
- 2 ½ pounds mixed berries (combination of blueberries, blackberries, strawberries or raspberries!)
- ¼ cup pure maple syrup (or granulated sugar)
- 2 tablespoons cornstarch (or arrowroot starch)
- 1 teaspoon vanilla extract
- For the biscuits:
- 1 cup (112g) roasted and salted shelled pistachios
- 1 ¾ cups (210g) all-purpose flour
- ⅓ cup (66g) granulated sugar
- Zest from 1 lemon
- 1 tablespoon baking powder
- ¼ teaspoon kosher salt
- 6 tablespoons (85 grams) VERY COLD salted butter, cut into cubes
- ¾ cup (169 grams) plain whole-milk yogurt
- ¼ cup (60 grams) milk of choice, plus extra for brushing tops
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (or sub lemon extract)
Instructions
- Preheat the oven to 350 degrees F. Grease a 7x11 inch pan or 10-inch oven-safe skillet with nonstick cooking spray.
- Make the filling: Add the mixed berries, maple syrup (or sugar), cornstarch and vanilla to the prepared pan and stir until well combined. Set aside.
- Prepare the biscuit dough: To the bowl of a food processor, add the pistachios and pulse for 15 seconds or so until the pistachios are fine and resemble a sand texture. (Do not pulse too long or it will become a paste.) Next, add in the flour, sugar, lemon zest, baking powder and salt. Pulse for 6 to 8 times to combine the dry ingredients. Next add the butter cubes and pulse 10 to 15 times until the butter is incorporated and the mixture resembles small pea clumps. Set aside.
- Mix the wet and dry ingredients: In a large bowl, whisk the yogurt, milk, lemon zest, vanilla, and almond extract together until well combined and smooth. Add the dry ingredients to the wet ingredients and stir with a wooden spoon until the mixture comes together into a moist, somewhat sticky dough. Do not overmix or the dough will become tough.
- Add the topping: Now what you do next is up to you! A few options: OPTION 1. Drop large spoonfuls (or just use your hands to grab large pieces) of the biscuit dough over the mixed berries, smoothing the dough slightly so it is about ¾ inch thick. You do not need to cover all of the fruit, a few open spaces are fine. OR OPTION 2. You can use a ¼ cup measuring cup or a large cookie scoop to grab the biscuit dough and drop it on top of the berries. You don’t want the biscuits too thick, so I still like to pat them down before adding them on top of the berries so they are about ¾-inch thick or so.
- Bake: Brush the biscuit dough with a little milk, then bake for 45 minutes to 1 hour until the biscuits are nice and golden brown and the filling is bubbling. Allow the cobbler to cool for at least 10 minutes before serving in bowls with a scoop of vanilla bean ice cream.
Notes
To make gluten-free: Use a gluten free 1:1 all purpose flour (I like King Arthur Baking Company).
To make dairy-free: Use a dairy free yogurt (I like siggi’s plant based cups), dairy free butter (I like the Myoko’s brand) and dairy free milk.