The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Berry Cobbler



4 pounds of fruit or 4 pints strawberries, quartered

2 pints blueberries

¾ cup sugar

2 tablespoons cornstarch

Cake Topping

1 1/2 cups all-purpose flour

1 cup sugar

1 teaspoons baking powder

1 teaspoon salt

2 eggs

1/2 cup milk

1 teaspoon vanilla extract

6 ounces butter, unsalted, melted


  1. Preheat the oven to 375 degrees.
  2. Combine the dry ingredients in a large mixing bowl. Mix together the last four ingredients until smooth. Without overmixing, add the dry ingredients into the wet until everything is incorporated.
  3. 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.
Print Recipe