Very Berry Cherry Cobbler
"There are days when I crave the kind of dessert that feels like a hug from the inside out. This Cherry Very Berry Cobbler is exactly that - simple, cozy, no fuss, and pure comfort. Whether it’s for dessert or brunch, it’s one of those recipes that fills the kitchen with warmth and the smell of home." -Marsha, Nourished Blog
What You'll Need:
- 2 cups (450g) tea biscuit mix
- 2 tbsp (30g) granulated sugar
- ½ cup (113g) cold butter, grated
- ¾ cup (175g) milk or cream (plus a little more if needed)
- 1 tsp (5g) vanilla extract
- 6 cups (900g) mixed berries (blueberries, raspberries, strawberries)
- ½ cup (125g) Very Berry Cherry Preserve
- 1 tbsp (15g) lemon juice
- 1 tbsp (10g) cornstarch
How To Make:
- Preheat the oven to 375°F (190°C). Grease a 9-inch baking dish or cast iron skillet.
- In a bowl, mix together the berries, jam, and lemon juice and cornstarch. Spread evenly in the prepared baking dish.
- In a separate bowl, combine the tea biscuit mix and sugar. Mix in the grated butter until the mixture looks crumbly.
- Add the milk and vanilla, stirring gently until a soft dough forms - don’t over mix.
- Drop spoonfuls of dough over the berry mixture, leaving some gaps for the filling to bubble through.
- Bake for 30–35 minutes, or until the topping is golden brown and the berries are bubbling.
- Let it cool slightly before serving warm with ice cream, whipped cream, vanilla yogurt or clotted cream.
