This classic cobbler recipe — adapted from baking legend Flo Braker — is a true summer treasure. Perfect during olallieberry season or made with any mix of blackberries, boysenberries, or seasonal fruit, it captures the essence of homemade comfort. Sweet, tangy berries bubble beneath a golden, tender biscuit topping for the ultimate warm-weather dessert. Taste your fruit first and adjust the sugar to your liking — and don’t forget the scoop of vanilla ice cream on top!
INGREDIENTS:
Fruit Filling
Softened butter, as needed to butter baking dish
4 to 5 cups olallieberries (or a mixture of berries or other fruit)
1/3 – 1/2 cup sugar, to taste
1 tablespoon lemon juice
2 tablespoons tablespoon all-purpose flour
3 tablespoons unsalted butter, melted
Topping
1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt (fine sea salt works well here)
3 tablespoons cold vegetable shortening
1/2 cup whole milk, cold
METHOD:
Adjust the oven rack to the lower third of the oven; preheat the oven to 425°. Butter a 9-inch square baking pan; set aside.
Combine the berries, sugar, lemon juice, and flour in a large bowl. Toss with the melted butter, then pour the mixture into a buttered baking pan. Set aside.
Sift the flour, sugar, baking powder, and salt into a large mixing bowl. Cut in the shortening until the mixture resembles a coarse meal. Stir in the milk to blend. Drop the mixture in small spoonfuls over the fruit — it will not cover the fruit completely.
Bake cobbler for about 20 minutes or until the biscuit dough is golden and the fruit is bubbly. Allow to cool slightly, then serve warm with a scoop of ice cream.
SOURCE: Adapted from a recipe by Flo Braker
