Biscuit Topped Cobbler


3 cups blueberries

3 cups blackberries

1 1/4 cups sugar, divided

1 cup flour, divided

2 tablespoons fresh lemon juice

1/4 teaspoon almond extract

1/2 cup fine almond flour

1 teaspoon sea salt

3/4 teaspoon baking powder

6 tablespoons cold unsalted butter, divided

1/2 cup whole buttermilk

1/4 cup sliced almonds

Vanilla ice cream

Preheat oven to 350.

Stir together blueberries, blackberries, 1 cup sugar, 1/4 cup flour, lemon juice and extract.

Spoon berry mixture into a large enamel-coated cast-iron skillet.

In a another bowl, stir together almond flour, salt, baking powder, remaining 1/4 cup sugar and remaining 3/4 cup flour.

Using a pastry blender, cut in cold butter until mixture is crumbly.

Add buttermilk, then stir until combined.

Drop by heaping spoonfuls onto berry mixture, then sprinkle with almonds.

Bake until topping is golden brown and filling is bubbly, 40 to 50 minutes.

Let cool for 10 minutes and serve with ice cream.

Frozen whole berries work well if fresh are not available.
Thanks for Shopping at Glen Ellen Village Market!

Return to Recipes