Thursday, August 4, 2011

Fresh Boysenberry Cobbler

Not sure if I've mentioned it before, but I have a friend who grows the most amazing boysenberries I have ever seen!  They are HUGE and have the most wonderful hands-down favorite berries are these boysenberries!  I took the kids out last week and picked a couple basket-fulls of these delicious berries, with the intent of making a cobbler.  The kids had their fair share as we were picking, probably like one for the basket and 4 for them!
Usually when I make a cobbler I use more of a pie crust type topping, but this time I searched some recipes and decided to go with more of a biscuity-type topping.  This recipe came from Williams-Sonoma and it was pretty simple.  We all enjoyed our big servings of cobbler with a nice big scoop of vanilla ice cream.  I'm actually looking forward to some more today for a mid-morning snack!  Also, I would suggest using this topping with any kind of fruit...peaches, apricots, or apples too.

Fresh Boysenberry Cobbler {recipe slightly adapted from Williams-Sonoma}

INGREDIENTS: {serves 8}
  • 2 lbs. fresh boysenberries, or any other mixed berries
  • 2 Tbsp. orange juice
  • 1/2 cup plus 3 Tbsp. sugar {use less sugar if your berries are really sweet...I used 1/4 cup sugar}
  • 2 Tbsp. cornstarch
  • 1/2 tsp. ground cinnamon
For the Cobbler topping:
  • 2 1/4 Cups unbleached all-purpose flour
  • 1/2 Cup firmly packed brown sugar
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 6 Tbsp. chilled unsalted butter, cut into 1/2 inch pieces
  • 1 egg
  • 3/4 cup half & half {or heavy cream}
Preheat oven to 375 degrees.  Lightly butter a 9 by 13 baking dish.  I used an oval dish.  
In a bowl, combine the berries, juice, 1/2 cup sugar, cornstarch, and cinnamon.  Gently toss to combine and pour into the prepared baking dish.
To make the topping in a food processor, combine the flour, brown sugar, baking powder, salt, and baking soda, and pulse briefly to mix.  Add the butter and pulse until the mixture resembles coarse meal. In a small bowl, whisk the egg and cream together.  Pour the egg mixture in the processor and pulse just until the topping holds together.  
Using a large spoon, place dollops of topping evenly over the berries.  Sprinkle the 3 Tbsp. sugar over the topping.  Place the dish on a rimmed baking sheet.  Bake the cobbler until the top is golden and the berry filling is bubbly; about 35 minutes.  Transfer to a wire rack and let cool for 10-15 minutes.  Using a large spoon, scoop cobbler onto individual plates and serve with a big scoop of vanilla ice cream!


  1. Ooh-bringing out the special fruit here!I do not come across boysenberries very often, but they are delicious. It would have been hard not to eat them before baking. Your cobbler looks amazing-thanks for sharing.

  2. Hi Tina~ Thank you! Yes, they are a little bit harder to find than the other berries, but I really do think they have so much more flavor! I appreciate you stopping by :)



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