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Claire Saffitz’s Perfect Berry Cobbler Recipe | Dessert Person

Perfect for late summer and early fall when berries are at their best, Claire Saffitz’s Berry Cobbler features a balanced, perfected topping that she’s honed over the years. This versatile recipe works with a mix of fresh berries, though frozen varieties also work well. The cobbler is topped with a crunchy sugar layer and a warm biscuit topping, making it a delicious and comforting dessert.

Late Summer Berry Cobbler

Serves 6

BERRY FILLING

12 ounces (340g) fresh blueberries (about 3 cups)

12 ounces (340g) fresh blackberries (about 2 cups)

8 ounces (227g) fresh raspberries (about 1¾ cups)

6 tablespoons demerara sugar (2.6 oz / 75g)

2 tablespoons cornstarch

1 tablespoon fresh lemon juice

1 teaspoon vanilla extract

½ teaspoon Diamond Crystal kosher salt

DROP BISCUIT COBBLER and ASSEMBLY

¼ cup granulated sugar (50g)

½ teaspoon finely grated orange or lemon zest

1½ cups all-purpose flour (200g)

1½ teaspoons baking powder

½ teaspoon baking soda

¾ teaspoon Diamond Crystal kosher salt

6 tablespoons unsalted butter (3 oz / 84g), frozen

½ cup heavy cream (120g), chilled

½ cup buttermilk (120g), chilled

Melted butter and demerara sugar, for topping