This mixed berry cobbler is an easy and delicious dessert for your backyard barbecues this summer. Serve it with homemade ice cream for a creamy and refreshing sweet treat.
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Preheat the oven to 375 F.
In a small bowl, combine the berries, 1/4 cup granulated sugar, cornstarch, and lemon juice. Stir together and set aside for 30 minutes while making the dough.
In a separate mixing bowl, combine flour, remaining 1/4 cup sugar, baking powder, baking soda, and salt. Add the butter in small cubes and mix it in with the dough using your fingers until small pea-sized pieces have formed. Add non-dairy milk and stir together until a stiff dough has formed. You may need to add a little more milk. If so, add it 1-2 teaspoons at a time.
Transfer the berry mixture to a 9x13 casserole dish. Drop pieces of dough onto the berry mixer so that it is mostly covered with a large piece of dough.
Bake for 45-60 minutes, uncovered until the berries are bubbling up and the dough is golden brown. Remove from the oven and let sit for 20 minutes before serving.
Serving and Storing - Serve the cobbler with coconut whipped cream or your favorite non-dairy ice cream. Enjoy alongside your favorite summer bbq recipes. Store leftover cobbler in an airtight container in the refrigerator for up to 2 days.
Make in Advance - If you want to prepare this cobbler in advance, prepare the filling and biscuit separately. Instead of layering the biscuit over the berries, add it to a parchment-lined baking sheet and bake until golden brown. Make the filling as well, according to the recipe instructions. Once out of the oven, let the biscuit cool completely before storing it. When ready to serve, add the topping to the cooked berries and gently reheat at 350F until heated all the way through. This will help combine the layers and crisp up the topping before serving.