At the center of this week’s Semiquincentennial celebration is a simple summer recipe built on peak-season berries and a rustic biscuit topping baked until golden and bubbling: Red, White & Berry Cobbler.
Raspberries bring a bright, tangy lift, while blueberries add depth and natural sweetness. Together, they break down into a rich, jammy filling that’s balanced by the (optional) soft, buttery topping. It’s an easy centerpiece for any Fourth of July table!
Ingredients
Filling:
- 2 cups raspberries
- 2 cups blueberries
- 1/3 cup sugar
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp cornstarch
Biscuit topping:
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup cold butter, cubed
- 1/3 cup milk or buttermilk
- 1 tsp vanilla extract
Honey butter (optional):
- 1/4 cup softened butter
- 1–2 tbsp honey
- Pinch of sea salt
Directions
1. In a large bowl, gently combine raspberries and blueberries with sugar, lemon juice, lemon zest, and cornstarch. Let sit for about 10 minutes until the berries begin to release their juices and the mixture thickens slightly.
2. In a separate bowl, whisk together flour, sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in milk and vanilla just until a soft dough forms. Avoid overmixing.
3. Pour the berry mixture into a greased baking dish. Drop spoonfuls of biscuit dough evenly over the top, leaving some gaps so the filling can bubble through as it bakes.
4. Bake at 375°F for 35-40 minutes, or until the topping is golden brown and the filling is thick, bubbling, and set around the edges.
5. Mix softened butter, honey, and a pinch of sea salt until smooth and creamy.
6. Spoon warm cobbler into bowls and finish with a small dollop of honey butter so it melts into the berries.
The post Recipe of The Week: Red, White, & Berry Cobbler with Honey Butter appeared first on The Outer Banks Life.