Note: This recipe calls for quick-cooking or instant tapioca as the thickener, which will leave the fruit juices clear and thickened but not gummy. Feel free to use cornstarch instead, but know that the fruit filling may look a bit cloudy.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
- 6 cups berries, rinsed and patted dry (hull and slice strawberries, if using)
- 1 cup sugar, divided and more to taste
- 2 Tbsp quick-cooking or instant tapioca (you can use cornstarch instead, if you like)
- 1 Tbsp. lemon juice
- 2 cups flour
- 1 Tbsp. baking powder
- 1 tsp. salt
- 1/2 cup butter, chilled
- 1 cup milk or cream
- Preheat oven to 350°F. In a 2-quart casserole dish or similar baking pan, toss the berries with 3/4 cups of the sugar. Taste and add more sugar if you like a sweeter filling (and depending on the sweetness of the berries). Add the tapioca and lemon juice and toss to combine. Set aside.
- In a large bowl combine the flour, remaining 1/4 cup sugar, baking powder, and salt. Cut the butter into small pieces and add to the flour mixture. Using your fingers, a fork, two knives, or a pastry cutter, work the butter into the flour until it looks like cornmeal with some pea-size chunks in it. Stir in the milk or cream to combine. You'll have a loose batter.
- Drop the batter by the spoonful onto the berry mixture. Depending on the size and shape of your dish, you may have spots of batter or be able to cover the entire top with batter.
- Bake until the batter is golden brown and the berry mixture is bubbling along the edges, 45 to 60 minutes.
- Let cool at least slightly. Serve the cobbler warm or at room temperature—it will be best the same day it is made but makes a delicious breakfast the next morning too!
Makes 6 to 8 servings Berry Cobbler.