Photo by Chris Granger

Many of us have experienced the swelling pride of returning home with a bounty of berries, only to find we’ve picked more than we can manage before they become overripe. This berry cobbler recipe acts as an easy, shareable dessert to pass along to friends and neighbors, showcasing the fruit in it’s finest form, but keeping the work level low. Don’t forget to keep a few ramekins at home to eat with vanilla ice cream or a dollop of fresh whipped cream.

recipe heading-plus-icon


12 6-ounce ramekins

    For the filling
  • 4 pints strawberries, quartered
  • 2 pints blueberries
  • ¾ cup sugar
  • 2 tablespoons cornstarch
  • For the cake topping
  • 1½ cups flour
  • 1 cup sugar
  • 1 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • 6 ounces butter, melted
  1. Preheat the oven to 375 degrees.Combine the dry ingredients in a large mixing bowl. Mix together the last four ingredients until smooth. Without over mixing, add the dry ingredients into the wet until everything is incorporated.
  2. Fill each ramekin with fruit ¾ of the way and top with the cake batter. Place ramekins on a baking sheet and bake for 15−20 minutes, or until brown and bubbly. Sprinkle confectioner’s sugar on top and serve with vanilla ice cream.
  • Recipe By
    Sue Zemanick of Gautreau's in New Orleans
  • Contributing City
    New Orleans
Featured Articles

Blackberry Skillet Cobbler Recipe

This blackberry skillet cobbler recipe is an easy way to enjoy in-season produce anywhere, [...]

Biscuit peach cobbler from Winston-Salem chef

Peach Cobbler with Sweet Potato Biscuit Crust

Buttery, fresh, and deeply Southern, this peach cobbler with sweet potato biscuit crust features [...]

Leave a Reply

Be the first to comment.