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Cozy Mulberry Cobbler Recipe with Easy Brown Butter Biscuit Topping

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A warm and comforting mulberry cobbler topped with flaky brown butter biscuits, perfect for cozy evenings and simple indulgence.

Ingredients

Scale
  • 3 cups fresh or frozen mulberries (if fresh, rinse and pat dry)
  • 3/4 cup granulated sugar (adjust to taste based on mulberry sweetness)
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter (for browning, then cooled)
  • 1/3 cup buttermilk (or whole milk with 1 teaspoon lemon juice as a substitute)
  • 1 large egg, lightly beaten (room temperature)

Instructions

  1. Prepare the Mulberry Filling: In a medium bowl, combine 3 cups of mulberries, 3/4 cup sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, and a pinch of salt. Gently toss until the berries are evenly coated. Set aside and let the flavors meld while you prepare the topping (about 10 minutes).
  2. Brown the Butter: In a small skillet over medium heat, melt 6 tablespoons of unsalted butter. Keep stirring as it foams and turns a golden brown color with a nutty aroma—this usually takes 4-5 minutes. Remove from heat immediately and pour into a bowl to cool slightly.
  3. Mix Dry Ingredients for Topping: In a separate bowl, whisk together 1 cup all-purpose flour, 2 tablespoons sugar, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt.
  4. Combine Wet Ingredients: Into the cooled brown butter, stir in 1/3 cup buttermilk and 1 beaten egg until smooth. Make sure butter isn’t too hot or it’ll curdle the egg.
  5. Form the Biscuit Dough: Pour the wet ingredients into the dry and gently fold with a spatula just until combined. The dough will be thick and slightly sticky—don’t overmix or the biscuits will be tough (about 1-2 minutes).
  6. Assemble the Cobbler: Preheat your oven to 375°F (190°C). Pour the mulberry filling into your baking dish, spreading it evenly. Drop spoonfuls of the biscuit dough over the berries, spacing them slightly as they will spread and rise (about 8-10 dollops).
  7. Bake: Place the cobbler in the oven and bake for 30-35 minutes, or until the topping is golden brown and a toothpick inserted into a biscuit comes out clean. The mulberries should be bubbly and thickened.
  8. Cool Slightly and Serve: Let the cobbler rest for 10-15 minutes before serving to allow the filling to set and make it easier to scoop.

Notes

Watch the brown butter closely to avoid burning; it can go from brown to burnt very quickly. Do not overmix the biscuit dough to keep biscuits tender and flaky. If topping browns too fast, loosely cover with foil halfway through baking. You can substitute almond flour for gluten-free and coconut oil and coconut yogurt for dairy-free versions. Fresh or frozen mulberries work well; thaw frozen berries and drain excess liquid before use.

Nutrition

Keywords: mulberry cobbler, brown butter biscuit topping, easy cobbler recipe, berry dessert, cozy dessert, homemade cobbler, fruit cobbler, gluten-free adaptable, dairy-free option

Find it online: https://cheerycrisp.com/cozy-mulberry-cobbler-recipe-with-easy-brown-butter-biscuit-topping/