Summer Berry Almond Cobbler

Summer Berry Almond Cobbler by BakingdomI can’t believe that summer is drawing to a close already. This has been one hectic, crazy, wild summer. September is in just over a week. Seriously.

It’s like the time of the last hurrah for summer recipes, but also the perfect time for warming, homespun desserts. Like cobbler. This is the perfect end of summer treat, because it’s full of mazing summer berry goodness, topped with the comfort of a warm, almond-y crust. Just right for swinging into autumn.

This is the first cobbler I’ve ever made. Isn’t that weird? Maybe not…I think it is. I mean, I bake a lot, yet this is my first cobbler.

It won’t be my last. If I’d known they were this easy and delicious, I’d have been making them a whole heck of a lot more!

Almond Scone CobblerI really wanted my cobbler to be super cobble-y. I see a lot of cobblers with these thin, sort of saggy, unimpressive tops. I wanted mine to be golden, fluffy, delicious, and as impressive as all the fruit filling underneath.

So I topped it with scones.

Triple Berry Almond Cobbler by BakingdomAlmond scones.

Sweet Summer Berry Cobbler by BakingdomSweet, crisp, light, and fluffy almond scones. And they’re bottoms soaked up the incredible berry goodness as the cobbler baked. They’re like self-jamming scones.

Self. Jamming. Scones.

Sweet Summer Berry Almond Cobbler by BakingdomYou’re welcome.

Enjoy!

Summer Berry Almond Cobbler
Makes 1 9×13-inch cobbler

**You can use any berries you like in this recipe; just choose your favorites. :)

Ingredients

FOR THE TOPPING
2 cups all-purpose flour
1/4 cup granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup sliced almonds
1/2 cup (1 stick) cold butter, cut into 1/2 inch cubes
1 cup heavy cream, cold
1/4 teaspoon almond extract (you can add more, as desired, but this is a strong extract, so use sparingly)

FOR THE FILLING
1 pint raspberries
1 pint marionberries (or blackberries)
1 pint blueberries
1/2 cup granulated sugar, plus 2 tablespoons for dusting
4 teaspoons cornstarch
1 tablespoon lemon juice

To make the topping: Preheat oven to 400 degrees F.

Add the flour, sugar, baking powder, salt, and almonds to the bowl of a food processor. Pulse the ingredients 5 or 6 times to combine. Distribute the butter evenly over the top of the flour mixture and pulse another 5 or 6 times until the butter is cut to about pea sized. Pour in the heavy cream and pulse until the ingredients just come together as a dough, about 6 pulses. Pour the mixture onto a lightly floured surface, and lightly pull the loose pieces together to form a more cohesive dough.

To make the filling: In a mixing bowl, combine berries with sugar, cornstarch, and lemon juice. Stir gently to mix.

Assemble and bake: Spread berry mixture out on a 9×13 baking dish. Place handfuls of the scone dough evenly over the top of the fruit; leave a 1-inch border around the edge of the dish for spreading. Dust with the 2 tablespoons sugar. Set on a cookie sheet and bake for 30 to 40 minutes until the top is deep golden brown and the fruit juices are bubbling.

Cool for at least 15 minutes before serving.

Recipe by Darla

Yummy Summer Berry Cobbler by Bakingdom

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Comments

  1. says

    This is the first one you have ever made and you already created your own recipe? Amazing! These flavors are my absolute favorite… so I will be bookmarking!! That second picture… its magic. :)

    • says

      Thank you, Amanda!

      And I don’t even know if it’s a legit cobbler! I just took my favorite berries, made them into a pie filling, and threw some scones on top… Does that count as a real life cobbler? It looks like one, so I’m going with it. :)

  2. Larissa says

    Self-Jamming Scones? That is good enough reason for me to love this recipe! It sounds and looks amazing!
    Thank you for finally making cobbler and for inventing your own new twist on it!