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Mulberry Cobbler Recipe with Vanilla Ice Cream Easy Family Favorite

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A warm mulberry cobbler with a tender biscuit-like crust, served with creamy vanilla ice cream. This easy family favorite uses fresh or frozen mulberries for a sweet-tart summer dessert.

Ingredients

Scale
  • 4 cups fresh or frozen mulberries (about 600g / 1.3 lbs)
  • 3/4 cup granulated sugar (150g)
  • 1 tablespoon lemon juice (15ml)
  • 2 tablespoons all-purpose flour (16g) for filling
  • 1 teaspoon vanilla extract (5ml)
  • 1 1/2 cups all-purpose flour (180g) for topping
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons granulated sugar (25g) for topping
  • 6 tablespoons cold unsalted butter (85g), cut into small cubes
  • 1/2 cup whole milk or buttermilk (120ml)
  • Vanilla ice cream, for serving

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish with butter or nonstick spray.
  2. In a mixing bowl, combine the mulberries, sugar, lemon juice, flour, and vanilla extract. Stir gently to coat the berries without crushing them. Set aside.
  3. In a separate large bowl, whisk together the flour, baking powder, salt, and sugar. Add the cold butter cubes and cut into the flour mixture using a pastry cutter or two forks until it resembles coarse crumbs with some pea-sized pieces.
  4. Pour in the milk or buttermilk and stir with a wooden spoon until just combined. The dough will be slightly sticky but hold together.
  5. Pour the mulberry filling into the prepared baking dish, spreading it evenly. Drop spoonfuls of the cobbler dough on top of the berries in rough dollops, leaving gaps.
  6. Bake for 35 to 40 minutes until the topping is golden brown and the filling is bubbling around the edges. Tent with foil if topping browns too quickly.
  7. Let the cobbler cool for about 10 minutes before serving. Serve warm with generous scoops of vanilla ice cream.

Notes

Do not overmix the dough to keep the topping tender and flaky. Keep butter cold for best texture. Let the cobbler cool 10 minutes before serving to thicken the filling. If topping browns too fast, tent with foil. Frozen mulberries can be used without thawing. For extra crispiness, brush topping with melted butter before baking.

Nutrition

Keywords: mulberry cobbler, vanilla ice cream, summer dessert, fruit cobbler, easy cobbler recipe, family favorite dessert

Find it online: https://evabakery.com/mulberry-cobbler-recipe-with-vanilla-ice-cream-easy-family-favorite/