Mixed Berry & Sour Cherry Cobbler

Mixed Berry & Sour Cherry Cobbler


I cannot tell you how delicious this cobbler was!  It was the perfect ending to a beautiful Sunday meal.  For this cobbler I used Blackberries, Blueberries, Raspberries, Strawberries and Pitted Sour Cherries.  The combination turned out fabulous. 




8 Cups Fresh or Frozen Mixed Berries (Blackberries, Blueberries, Raspberries & Strawberries)

2 Pounds Pitted Sour Cherries

3/4 Cup Sugar

2 Tablespoons Finely Ground Instant Tapioca

1/2 Teaspoon Kosher Salt

1/4 Cup Orange Juice



1 Cup Unbleached Flour

1/2 Teaspoon Baking Powder

1/4 Teaspoon Kosher Salt

8 Tablespoons Unsalted Butter

1 Cup Sugar

2 Eggs

1 Teaspoon Vanilla Extract


Preheat your oven to 350° F.  Grind the tapioca in a coffee grinder and set aside.  The tapioca will thicken the juices so that the cobbler isn’t thin. 

For the filling:  In a large size bowl toss together the berries, cherries, 3/4  cup of sugar, ground tapioca, 1/2 teaspoon salt and orange juice.  Transfer to a large glass baking dish (at least 2 1/2 quarts). 

For the crust:  Combine the flour, baking powder and salt in a small bowl.  Set aside.  Cream together the butter, sugar, eggs and vanilla in a large size bowl.  Slowly beat in the flour mixture until a moist dough forms.  Spoon the dough over the filling. 

Bake the cobbler for 1 1/4  hours until the juices are thick and bubbly and the topping is golden brown.  Remove from the oven and cool on a wire rack for 1 hour.  Serve with vanilla ice cream.  Serves 12



    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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