Berry and Cherry Cobbler

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¾ cup sugar
1-1/2 tablespoons corn starch
½ teaspoon ground cinnamon
3 cups raspberries
2 cups cherries, pitted
1 cup blackberries
1 cup blueberries
¼ cup Kirsch
1 teaspoon grated lemon zest
1-1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
4 tablespoons chilled, unsalted butter, cut into small pieces
2/3 cup buttermilk
1 egg, beaten
1 tablespoon sugar


Preheat oven to 375F.  Lightly grease a shallow 2-1/2- to 3-quart baking dish.  Combine all filling ingredients in a large saucepan over medium heat.  Bring to a simmer and cook, stirring, until sauce is slightly thickened and translucent, about 2 minutes.  Pour into the prepared baking dish.

Combine flour, sugar, baking powder, baking soda, and salt in a medium bowl.  With your hands or a fork, work the butter into the dry ingredients until pea-sized pieces form.  Add buttermilk and stir just until the mixture comes together.

Dust a sheet of waxed paper lightly with flour, dust dough with flour and pat it into a disk.  Cover with another sheet of waxed paper and roll out to fit the size of the baking dish.  Peel off the top sheet of paper and invert the dough onto the filling.  Cut several slashes into the dough so steam can escape.  Brush top lightly with egg and sprinkle with sugar. 

Bake for 30 to 40 minutes, until a skewer inserted in the topping comes out clean.  Allow to cool for at least 10 minutes before serving.

Serves 8 -10