VERY CHERRY BERRY BLEND BISCUIT COBBLER RECIPE

VERY CHERRY BERRY BLEND BISCUIT COBBLER RECIPE

VERY CHERRY BERRY BLEND BISCUIT COBBLER RECIPE

Bursting with the flavors of the summer season!

Fireworks, barbecue, fun and games – your fourth of July celebration is not complete without a mouth-watering dessert. A berry blend of cherries, blackberries, blueberries, raspberries topped with a sweet crisp biscuit is a delicious and satisfying combination! Adapted from this Cherry Biscuit Cobbler recipe, I changed out some of the ingredients, making this recipe easier to make. For the filling, I used Trader Joe’s Very Berry Cherry Blend frozen fruit and instead of making biscuits from scratch, I used Pillsbury Grands -Flaky Layers Biscuits. For a bit of sweetness, I brushed the biscuit tops with melted butter and added vanilla extract. I sprinkled a bit of sugar in the raw for a delightful crunch. Desserts are even better with a scoop of ice cream, am I right? Serve this warm dessert treat with a scoop of your favorite ice cream flavor.

Add a colorful berry patriotic touch to your holiday table this Fourth of July and give this recipe a try!

VERY CHERRY BERRY BLEND BISCUIT COBBLER RECIPE

VERY CHERRY BERRY BLEND BISCUIT COBBLER RECIPE

VERY CHERRY BERRY BLEND BISCUIT COBBLER RECIPE

VERY CHERRY BERRY BLEND BISCUIT COBBLER RECIPE

VERY CHERRY BERRY BLEND BISCUIT COBBLER RECIPE
 
Adapted by Bon Appetit Where Cobbler Meets Shortcake recipe
Recipe type: Dessert
Ingredients
  • Refrigerated Biscuit Dough (I used Pillsbury biscuits)
  • 1 lb. Frozen berries (I used Trader Joe's Very Cherry Berry Blend)
  • ⅓ cup of Sugar
  • 1 tbsp Corn Starch
  • 1 tbsp Butter, salted and melted
  • 1 tbsp Vanilla Extract
  • Vanilla Ice Cream
Instructions
  1. For the Filling: mix frozen berries, sugar, and cornstarch in a small pot. Over medium heat, bring to a boil. Add filling in your baking dish and spread evenly.
  2. Melt the butter and add the vanilla extract.
  3. Remove the refrigerated biscuits, pull apart and lay each one on parchment paper. Brush generously with butter and sprinkle with raw sugar.
  4. Arrange chilled biscuits over filling, fitting snug so they're touching with only a few gaps. Bake until biscuits are golden brown.
  5. Let cool, slightly and serve with a scoop of ice cream.

 

 

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