This summer berry cobbler is a perfect warm-weather dessert. The filling combines strawberries and blueberries while the topping is made with mascarpone cheese for a tender, cake-like finish. Serve hot and bubbly with vanilla ice cream.
Is there anything more perfect than warm cobbler and melting ice cream on a summer evening?
This double berry cobbler features a juicy mix of strawberries and blueberries in the filling and a light, fluffy mascarpone-based topping finished with a sprinkle of coarse sugar for crunch. If you love cobbler, this one is a must-try.
The topping is almost cake-like, tender and slightly rich from the mascarpone. If you don’t have mascarpone on hand, sour cream or Greek yogurt work beautifully as substitutes and yield excellent results.
I’ve been making this cobbler nonstop with strawberries and blueberries, but you can adapt it to any fruit you’d use in a cobbler. A blueberry-peach combination is particularly lovely and equally delicious.
Mascarpone gives the topping a rich, silky quality while keeping the texture light. If you prefer, the same amount of sour cream produces just as dependable a topping—think of it as a nearly foolproof cobbler batter.
A simple favorite
The cake-like topping melts into the bubbling fruit for a comforting combination. Serve with vanilla ice cream, whipped cream, or a drizzle of heavy cream for a delightful finish. It’s hard to resist going back for another spoonful.
Just look at that syrupy, berry filling!
Grab a spoon and dig in.
Summer Berry Cobbler
Double Berry Mascarpone Cobbler
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Ingredients
Filling
- 4 cups sliced strawberries
- 2 cups blueberries
- 1 ½ cups sugar
- ⅓ cup all-purpose flour
- 2 tablespoons freshly squeezed lemon juice
Cobbler Topping
- 1 cup all-purpose flour
- ¼ cup sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ cup unsalted butter melted and cooled
- 8 ounces mascarpone cheese softened (or sour cream)
- ¼ cup heavy cream
- 1 tablespoon vanilla extract
- turbinado sugar for sprinkling
- vanilla ice cream, for serving
Instructions
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Preheat the oven to 375°F (190°C).
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In a 9×13-inch baking dish, combine the sliced strawberries and blueberries. Sprinkle with the sugar and flour, then drizzle the lemon juice over the berries. Toss gently until the sugar is moistened and the fruit is evenly coated. Let sit while you prepare the topping.
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In a small bowl, whisk together the flour, sugar, baking powder, and salt.
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Put the melted butter in a large bowl and stir in the mascarpone cheese until the mixture is smooth. Mix in the heavy cream and vanilla extract until combined.
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Add the dry ingredients to the mascarpone mixture and stir until fully combined. Drop spoonfuls of the batter evenly over the berries. Sprinkle the top with turbinado sugar for a bit of crunch.
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Bake for 55 to 60 minutes, or until the topping is golden and cooked through and the filling is bubbling. Let the cobbler cool slightly before serving with vanilla ice cream or whipped cream.
Notes
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Thanks so much!
Those vanilla rivers are my favorite.