Summer berries are some of the season's best produce and it can be hard not to eat them all straight from the container. But should you end up with a glut of berries, this cobbler is a dreamy dessert. Feel free to play around with the types and proportions of berries, but as tested this combo is sheer perfection. And, while you could certainly skip the lemon mascarpone whipped cream or use regular whipped cream instead, it really makes makes the dessert extra special — and extra delicious.
Use a deep 9-inch baking pan for this recipe — or place a baking sheet beneath a shallow or 8-inch pan — to prevent any bubble-overs in the oven. I like to use Bob’s Red Mill decorating sugar to gild my cobbler and pie crusts during the summer fruit season. For the mascarpone cream, I refrigerate my mixing bowl and beaters on hot days to keep everything as cold as possible. Serve this with fresh berries or sliced peaches or with cobblers, pies and crisps. If kept very cold, the cream will keep its soft peaks for hours.
- 1 1/4 Cup cake flour
- 1/4 Cup whole wheat flour
- 3/4 Cups granulated sugar
- 1 3/4 Teaspoon baking powder
- 1/2 Teaspoon salt
- 1 Teaspoon finely grated orange rind
- 1/2 Cup (1 stick) unsalted butter, very cold, cut into small pieces
- 1/3 Cup plus 1 tablespoon heavy whipping cream or half-and-half
- 5 Tablespoons cornstarch
- 3 Cups stemmed blueberries
- 3 Cups sliced small strawberries
- 1 1/2 Cup raspberries
- 2 Tablespoons fresh orange or pomegranate juice
- Coarse sugar, for garnish
- Lemon mascarpone whipped cream (see note)
Step 1: Mix 1 1/4 cups cake flour, 1/4 cup whole wheat flour, 1/4 cup granulated sugar, 1 ¾ teaspoons baking powder, 1/4 teaspoon salt and 1 teaspoon grated orange rind in a large bowl.
Step 2: Add ½ cup very cold unsalted butter pieces and use a pastry blender or clean hands to work the butter into the flour until the mixture resembles coarse meal.
Step 3: Drizzle 1/3 cup heavy whipping cream over the flour mixture and use a large fork to gather everything into a shaggy dough. Do not overwork the dough. Turn the dough out onto a piece of wax paper or plastic wrap. Gather dough into a 1-inch thick square and wrap in the paper. Refrigerate for 20 to 30 minutes.
Step 4: Heat oven to 350F. Generously butter a deep 8-inch or 9-inch square baking dish. Place on a baking sheet in case any bubbles over.
Step 5: For the filling, mix remaining ½ cup granulated sugar with ¼ cup cornstarch and ¼ teaspoon salt in a large bowl. Add 3 cups blueberries, 3 cups strawberries, 1 1/2 cups raspberries and 2 tablespoons fresh orange juice. Toss gently to coat berries evenly. Transfer to a prepared baking dish.
Step 6: Flour a work surface and place cobbler dough on it. Use a floured rolling pin to roll dough into an 8- or 9- inch square to match your baking pan. Carefully transfer to the baking dish to mostly cover the berry filling; it does not need to cover the top completely. Poke with a fork to let steam escape. Don’t worry if the dough tears; simply use your fingers to repair it. Sprinkle top of dough with 1 tablespoon cream and then with the coarse sugar.
Step 7: Bake until the crust is deeply golden browned and juices are bubbling up at the edge, 50-60 minutes. If you want the top more browned, bake for an additional 5 minutes. Cool for at least 30 minutes on a wire rack.
Step 8: Serve warm or at room temperature. Use a large spoon to scoop mixture into serving dishes. Top with generous dollops of lemon mascarpone whipped cream.