End of Summer Berry Cobbler
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The perfect dessert for that in-between time of year 🫐
Those last warm summer days call for dessert that feels just as comfortable as the season. ✨ Juicy berries bake into a sweet, bubbling filling beneath a golden, buttery topping made with crème fraîche or sour cream. It's fresh enough for summer but cozy enough to hint at what's coming next. Serve it warm with vanilla ice cream and enjoy the best of both seasons. ☀️🍨
End of Summer Berry Cobbler
Yield: 4 to 6 servings
4 cups favorite berries (blueberries, blackberries, raspberries, etc) or a mix
⅓ cup granulated sugar or honey
1 teaspoon vanilla bean paste
1 tablespoon all-purpose flour
2 cups all-purpose flour
½ teaspoon kosher salt
2 tablespoons granulated sugar
1 ½ teaspoon baking powder
½ teaspoon baking soda
10 tablespoons cold unsalted butter, cut into ½-inch pieces
3/4 cup crème fraiche or sour cream
Preheat the oven to 375 degrees F. To prepare the berries, (slice if needed to make bitesize) and place in a large bowl. Toss with 1/3 cup sugar and 1 tablespoon flour to evenly coat and set aside.
In a large bowl, mix the flour, salt, sugar and baking powder, and baking soda. Using either 2 knives, a food processor, or a pastry blender, cut the butter into the flour mixture until it resembles a coarse meal. (For a food processor about 10 1-2 second pulses). Using a spatula, fold in the crème/cream until a cohesive dough is formed. Do not over mix.
Add the berries to a 2 quart gratin or 9x13 baking dish. Divide the dough into 10 evenly sized patties (about 2 to 2 ½ inches in diameter and ½-inch thick). Place on top of the berries. Bake until the topping is brown and the juices bubble thickly around the cobbler, about 35 to 40 minutes. Let cool slightly before serving. Top with ice cream, if desired.
Equipment List:
oven
food processor
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Ready to transform your sourdough starter into beautiful artisan bread?
Join Chef Stacy for this 2-part live Zoom series where you'll learn the techniques behind artisan sourdough from start to finish. Whether you're baking your very first loaf or looking to improve your technique, this class is designed to take the mystery out of sourdough.
📅 Class Schedule
Part 1 - Wednesday, October 14, 2026 | 4:00–6:00 PM PST
We'll begin building our dough from the ground up as you learn:
Menu:
🥖 Sourdough Garden Focaccia
🥯 Sourdough Discard English Muffins
Part 2 - Wednesday, October 21, 2026 | 5:00–6:00 PM PST
It's time to transform your dough into a beautiful artisan loaf!
Menu:
🥖 Sourdough Boule
🍞 Sourdough Mix-in Recipes
Highlighted Tools of the Week
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“These are items I use and love. If you make a purchase after clicking on the links, I’ll earn some grocery money which I promise to use to make even more recipe content. You do not pay a higher price. Thank you for your support!” - Chef Stacy