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Easy Red White and Blue Berry Cobbler Recipe with Homemade Vanilla Cream

red white and blue berry cobbler - featured image
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A quick and easy berry cobbler combining fresh and frozen berries with a tender biscuit topping, served with a silky homemade vanilla cream. Perfect for summer gatherings or any casual dessert craving.

Ingredients

Scale
  • 2 cups fresh strawberries, hulled and quartered (or frozen if out of season)
  • 1 cup fresh blueberries (frozen works too, just thaw and drain excess liquid)
  • 1 cup fresh raspberries
  • 3/4 cup granulated sugar (adjust depending on berry sweetness)
  • 2 tablespoons cornstarch
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon ground cinnamon (optional)
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, cold and cubed
  • 1/2 cup whole milk, cold (or substitute with almond milk for dairy-free)
  • 1 large egg, beaten (room temperature)
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract or 1/2 teaspoon vanilla bean paste

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly butter your 9×9-inch baking dish to prevent sticking.
  2. In a large bowl, gently toss together the strawberries, blueberries, and raspberries with 3/4 cup sugar, cornstarch, lemon zest, lemon juice, and cinnamon if using. Let sit for about 10 minutes to macerate.
  3. In another bowl, whisk together flour, 1/2 cup sugar, baking powder, and salt. Add cold, cubed butter and work it into the flour mixture using a pastry cutter or fingers until coarse crumbs form.
  4. In a small bowl, combine cold milk, beaten egg, and vanilla extract. Pour into the flour and butter mixture and stir gently just until combined; batter will be thick and lumpy.
  5. Pour the berry mixture into the prepared baking dish, spreading evenly. Drop spoonfuls of the cobbler topping over the berries, allowing some berries to peek through.
  6. Bake for 35–40 minutes until topping is golden brown and filling is bubbly. Tent with foil if topping browns too quickly.
  7. While baking, whip heavy cream with powdered sugar and vanilla until soft peaks form. Chill until serving.
  8. Remove cobbler from oven and let cool for about 15 minutes to thicken filling.
  9. Serve warm with a generous dollop of homemade vanilla cream on top.

Notes

Use a mix of fresh and frozen berries for best texture and flavor year-round. Keep butter cold when cutting into flour to ensure a flaky topping. Let cobbler cool before serving to avoid runny filling. Whip vanilla cream in a chilled bowl for better volume. If topping browns too fast, tent with foil or broil briefly at the end. For gluten-free, substitute flour with a gluten-free blend and add xanthan gum if needed. For vegan, use coconut oil or vegan butter, plant milk, and a flax egg.

Nutrition

Keywords: berry cobbler, red white and blue dessert, summer dessert, homemade vanilla cream, easy cobbler recipe, berry dessert, patriotic dessert

Find it online: https://jodierecipes.com/easy-red-white-and-blue-berry-cobbler-recipe-with-homemade-vanilla-cream/