Vanilla Almond Berry Cobbler (Printable Version)

Bursting berries topped with a golden almond-vanilla biscuit crust, baked to bubbly perfection.

# Ingredient List:

→ Berry Filling

01 - 4 cups mixed berries (fresh or frozen blueberries, raspberries, or strawberries)
02 - ⅔ cup granulated sugar
03 - 2 tablespoons cornstarch
04 - 1 tablespoon fresh lemon juice
05 - 1 teaspoon pure vanilla extract
06 - Pinch of fine sea salt

→ Almond Vanilla Cobbler Topping

07 - 1 cup all-purpose flour
08 - ½ cup almond flour
09 - ⅓ cup granulated sugar
10 - 1½ teaspoons baking powder
11 - ¼ teaspoon fine sea salt
12 - ½ cup unsalted butter, cold and cut into small cubes
13 - ½ cup whole milk
14 - 1 teaspoon pure vanilla extract
15 - ½ teaspoon pure almond extract
16 - ¼ cup sliced almonds
17 - 1 tablespoon coarse sugar (optional, for sprinkling)

# How to Make It:

01 - Preheat the oven to 375°F. Lightly butter a 9-inch baking dish and set aside.
02 - In a large bowl, combine the mixed berries, ⅔ cup granulated sugar, cornstarch, lemon juice, vanilla extract, and a pinch of salt. Toss gently until the berries are evenly coated. Transfer the mixture into the prepared baking dish, spreading it into an even layer.
03 - In a separate bowl, whisk together the all-purpose flour, almond flour, ⅓ cup granulated sugar, baking powder, and ¼ teaspoon salt until well blended.
04 - Add the cold cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
05 - In a small measuring cup, stir together the whole milk, vanilla extract, and almond extract. Pour the liquid into the flour-butter mixture and stir gently just until the dough comes together. Be careful not to overmix.
06 - Drop spoonfuls of the cobbler dough over the berry filling, covering most of the surface. Leave a few small gaps to allow the berries to bubble through during baking. Sprinkle the sliced almonds and coarse sugar evenly over the top.
07 - Bake on the center rack for 35 to 40 minutes, or until the topping is deeply golden and the berry filling is bubbling around the edges.
08 - Remove from the oven and allow the cobbler to cool for at least 15 minutes before serving. Serve warm, optionally accompanied by vanilla ice cream or fresh whipped cream.

# Expert Advice:

01 -
  • The almond flour in the topping makes it taste like something from a bakery, not a weeknight kitchen.
  • Frozen berries work beautifully, so you can make this long after summer has faded without sacrificing any flavor.
  • It is genuinely difficult to mess up, even if you are the type who burns toast on a regular basis.
02 -
  • If you are using frozen berries, do not thaw them first because thawed berries release too much liquid and turn the bottom into soup.
  • Resist the urge to spread the batter flat across the berries because rustic dropped spoonfuls bake into a more beautiful and textured topping.
03 -
  • Keep your butter in the refrigerator until the exact moment you need it because warm butter will make the topping spread like cake batter instead of baking into fluffy mounds.
  • Let the cobbler rest those full 15 minutes before serving because patience here means the difference between a runny mess and a perfectly set filling that coats the back of your spoon.

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