We’ve upgraded the traditional berry cobbler recipe and I cannot wait to share it with you! A crisp banana bread crust tops juicy berries in this delicious dessert that everyone will love. Served with ice cream or on it’s own, this cobbler is a quick and easy way to satisfy anyone’s sugary cravings.
Guys! The day is almost here: we’re having a baby TOMORROW!
It’s been a long journey but we are ready and extremely excited. Bentley, party of four! Dylan constantly talks about little brother – he tells us that they’re going to be best friends. Heart melting…
If you’ve been following along with my instagram stories, I’ve been baking a lot lately. Perhaps it’s part of my maternal nesting? Normally, I bake a handful of times each year. However, this last week has been primarily focused on sweets (and no one in my house is complaining about that).
This berry cobbler recipe can be made any time of year, using fresh or frozen fruit.
I love utilizing fresh flavors of the season, but there are times that the frozen variety works fabulously (and sometimes better!). Talk about a win-win situation here. Feel free to substitute with whatever fruit you have on hand; I cannot wait to try this with peaches and cinnamon.
How to master an easy berry cobbler recipe:
No joke, this recipe takes roughly 10 minutes to prep and it’s ready to go. All you’ll need to do is mix your favorite fruit, sugar, flour and a pinch of salt in a large mixing bowl. Then add a few dollops of my vegan banana bread mix. Poof, that’s it! I’m even willing to bet that you already have all the ingredients you need on hand. Go ahead and stop reading this post so you can go check your pantry. I’ll be right here waiting for you when you get back.
- 5 cups frozen Berry Mix
- 3 tbsp. All Purpose Flour
- 3 tbsp. Granulated Sugar
- Pinch of Salt
- 1 tsp. Lemon Juice (totally optional)
- Make 1 serving of my Vegan Banana Bread dough (linked above)
- Butter or Vegetable Oil, as needed
- Preheat oven to 350F.
- In two large mixing bowls, make banana bread recipe and set aside.
- In a third mixing bowl, toss all berry filling ingredients together until well coated.
- Add berry filling into a medium-large baking dish greased with butter with a slotted spoon. Top with dollops of banana bread mix and then sprinkle with sugar-flour mix that's leftover from the berries. I also like to add small tabs of cold butter on top to help make the crust crispy.
- Bake uncovered until the crust is fully cooked and berries are bubbling, about 1 hour. Serve warm or at room temperature and store leftovers in the refrigerator.
- I doubled the recipe for my vegan banana bread and then simultaneously baked a loaf of that in my double-oven. Both recipes take roughly an hour to cook, so you might as well double-up!
- If you’re using frozen fruit, DO NOT thaw beforehand. While using fresh fruit, I suggest using a little less flour because the fruit will not release as much liquid as frozen.
- The exact fruit I used in this recipe was a triple berry mix (raspberries, blueberries, blackberries).
- Split the recipe in half among two smaller casserole dishes. Bake one for you and one for your neighbor!
- If you have a go-to banana bread recipe you like best, use that one! I promise I won’t be upset if you sway away from my recipe a bit. That’s what I love about cooking, be creative.
- Serve warm and top with vanilla ice cream – it’s DELISH. If you’d like to keep this recipe entirely vegan, serve on it’s own or with non-dairy ice cream. You will also need to skip the butter for greasing the baking dish and substitute with vegetable oil.
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