Easy Boysenberry Cobbler - My baby is on a sleep strike and I’m on the verge of zombie status. We had a pretty good run there for a few weeks where he was sleeping through the night and I totally forgot what real life with a 3 month old was like.
Silly, Heather.
So I’m readjusting to life with 3 solid hours of sleep and hoping that if he decides to throw me for another loop and start sleeping again, I don’t get too comfortable.
You know what goes out the window when you’re sleep deprived? Responsible eating. I was doing so. Stinking. Well. at keeping the sugar and other junk at bay until the zombie button was pushed. And now it’s like the world is my buffet table and instead of brains and guts I want to shove anything high in carbs and sugar into my face with reckless abandon.
How to Make Easy Boysenberry Cobbler
You know what totally justifies eating like a dessert-deprived zombie? Fruit. This boysenberry cobbler is one of the simplest berry desserts you can whip up and comes out of the oven hot, bubbly, tart, sweet, and completely satisfying.
You'll start by melting 6 tablespoon of butter in your preheating oven.
The batter is a simple flour, sugar and milk mixture that basically looks like pancake mix.
I used frozen boysenberries from our summer berry picking but just about any other berry will work well for this Easy Boysenberry Cobbler recipe.
Once that butter is melted, pour the batter straight on top of the butter and resist the urge to stir! Place the berries right on top of the batter, sprinkle with sugar and place directly in the oven.
I do find that when I used frozen berries instead of fresh, the finished product isn't quite as pretty as the cold berries make the melted butter seize up, but I prefer to eat with my mouth at times like these. Forget your eyes or use fresh berries if you really care.
Mmmmm. It's crispy, buttery, berry-y, and divine.
📖 Recipe
Easy Boysenberry Cobbler
Ingredients
- 6 tablespoon butter
- ¾ C all purpose flour
- ¾ C sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ C milk
- ½ teaspoon lemon juice
- 2 C boysenberries blackberries, raspberries, or other berries can be substituted
- 1 tablespoon turbinado sugar
Instructions
- Place butter in an 8x8" pan and place in a 350 degree oven to melt.
- Combine flour, sugar, baking powder and salt in a bowl. Combine milk and lemon juice and pour into the flour mixutre. Stir lightly until no dry spots remain. Remove pan from oven once butter has melted and pour the batter into the melted butter. Do not stir.
- Arrange berries on top of batter, continuing to be careful not to stir the butter into the batter. Top with the turbinado sugar.
- Bake 40-50 minutes until the top is golden and the berries are bubbling from the top. Serve warm with whipped cream or ice cream.
Krosay says
Wonderful!
We just moved into a new house and there is a Boysen berry bush. The berries don’t seem to keep very long. So I found this recipe. The cobbler is so quick and easy to make. I’ve made it twice now! Thank you for sharing it will be my go to annually now.
Lydia A Kleit says
This is my go-to for fresh fruit cobblers. It's perfect.
Dave says
Too much butter - the flavor of the fruit was overpowered by the butter. Half that amount is probably called for, if that. A smaller pan with fruit and the batter poured over it might be an improvement. As it was, the result was more batter than fruit.
Carrie @Frugal Foodie Mama says
Oooooo... I love a good fruit cobbler! 🙂 This one looks amazing. And P.S., I do NOT miss baby induced sleep deprivation, lol.
Joanie @ Zagleft says
You just can't go wrong with a fruity berry cobbler. I love how easy they are and with a scoop of vanilla ice cream, I'm in heaven!
Kacey @ The Cookie Writer says
Ohhh, this looks so good! I have some blackberries sitting around so this will probably be the way I go!
Leslie says
My grandparents grew boysenberries in the backyard as did my parents. We ate them as preserves on toast, pies, on ice cream and even on rice krispies and cornflakes. I'm out on search to see if I can find any to try with your recipe. Thanks for the trip down memory lane!