Mulberry cobbler recipe, a fantastic dessert to utilize those summer berries!
If you are lucky enough to get your hands on mulberries then you are in for a real treat because mulberries have a fantastic sweetness to them that gives this dessert the added edge!
So there is a few alternatives when it comes to fruit cobblers in my opinion. Someone born and raised in the south, might have a bone to pick with me. But to me there are about three different toppings one could have for a cobbler.
One type of topping would be the streusel type, with butter, sugar, and flour. The second type would be very similar with oatmeal thrown in as part of the topping. The third would be more of a biscuit or scone dough that is place on top of the fruit compote and baked.
I have a version of the first with huckleberry cobbler that I should be posting very soon. But here is my version of a summer berry cobbler, I hope you enjoy it!
Mulberry, Blackberry, Blueberry Cobbler
For the berry filling
- 2 cups mulberries
- 2 cups blackberries
- 1 cups blueberries
- 1 cup sugar
- 1 tbsp vanilla paste
- 1 whole orange (zested and juiced)
- 2 tbsp amaretto
- 4 1/2 tbsp flour
- 2 cups flour
- 1/3 cup sugar
- 2 tsp baking powder
- 10 tbsp butter (cold)
- 1/2 tsp salt
- 1 tbsp lemon (zest)
- 1/2 cup buttermilk ((or half and half) plus 4 tbsp)
- 1 whole egg
- 1 tsp vanilla
- 4 tbsp powder sugar
- 1 cup vanilla ice cream
For the cobbler
This is not a traditional procedure but I think it works really well. To reduce the time in the oven and the amount of bubbled over fruit while baking in the oven, I decided to cook my berries compote for a few minutes on top of the stove.
This also helps with the scones/biscuits not being over cooked. So two key factors why I decided to go this route, it actually cuts down the amount of time needed in the oven and everything turns out perfectly cooked.
Place all the berries, sugar, flour, zest, juice, vanilla, and amaretto into a pot. Stir well to combine all the ingredients. Then place the pot over medium heat and with a wooden spoon stir every minute or so.
Bring the berries up to a simmer and cook for about 5 minutes, stirring so it doesn’t stick to the pan and cake up. The mixture should have thickened a little bit Then pour the berry mixture into a deep pie dish.
For the scones
Place flour, salt, sugar, and baking powder into a bowl. Mix dry ingredients well. Then add butter and cut into the flour. In a separate bowl add 1/2 cup half and half, egg, vanilla, and lemon zest.
Mix well and then add to the flour mixture. Fold both together until just mixed. Do not over work this dough. Just work with it until it just comes together. Then fold in the blueberries. Place on to the counter top or cutting board lightly dusted with flour.
Roll scones dough into a rectangular shape that is about a 1/2 inch thick. Cut the scones into any shape that you want, I used a star cookie cutter. Then place the biscuits all over the top of the berry compote in the pie dish..
Take the 4 tbsp of half and half or buttermilk and brush the tops of the scones. Sprinkle the tops with sugar and place in a preheated 400 degree oven for 15 to 18 minutes. Take out and cool for a few minutes. Serve warm or cold with a scoop of ice cream and enjoy!