Double Berry Cobbler with Almond Drop Biscuit Topping

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Serve this biscuit-topped cobbler straight from the skillet to keep it warm and bubbly.

Double Berry Cobbler with Almond Drop Biscuit Topping
 
Makes 8 to 10 servings
Ingredients
  • 3 cups fresh blueberries
  • 3 cups fresh blackberries
  • 1¼ cups sugar, divided
  • 1 cup all-purpose flour, divided
  • 2 tablespoons fresh lemon juice
  • ¼ teaspoon almond extract
  • ½ cup almond flour
  • 1 teaspoon kosher salt
  • ¾ teaspoon baking powder
  • 6 tablespoons cold unsalted butter, cubed
  • ½ cup whole buttermilk
  • ¼ cup sliced almonds
  • Vanilla ice cream, to serve
Instructions
  1. Preheat oven to 350°.
  2. In a large bowl, stir together blueberries, blackberries, 1 cup sugar, ¼ cup flour, lemon juice, and extract. Spoon berry mixture into a large enamel-coated cast-iron skillet.
  3. In a medium bowl, stir together almond flour, salt, baking powder, remaining ¼ cup sugar, and remaining ¾ cup flour. Using a pastry blender, cut in cold butter until mixture is crumbly. Add buttermilk, stirring until combined. Drop by heaping spoonfuls onto berry mixture. Sprinkle with almonds.
  4. Bake until topping is golden brown and filling is bubbly, 40 to 50 minutes. Let cool for 10 minutes; serve with ice cream, if desired.

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