A wonderful summer dessert that features beautiful berries and a blueberry biscuit topping.  I love serving this dessert in individual ramekins, although you could easily dollop the biscuit topping over a 9x 13 inch baking dish, if you preferred.  The addition of balsamic vinegar to the cobbler is such a great flavor combination.  If you cannot find the reduction vinegar I suggest, look for a fruity, thick balsamic vinegar.  I like to glaze the biscuits after the cobblers have cooled; it provides a beautiful sheen on the top of the cobbler.  Serve with fresh whipped cream for an extra scoop of indulgence!

Makes 10 individual 6″cobblers


for fruit:

  • 2 -16 ounce containers  strawberries, hulled and quartered
  • 1 pint blueberries
  • 1/2 -3/4 cups granulated sugar
  • 3 Tbsp flour
  • 1 1/2 Tbsp Alessi balsamic vinegar reduction (pick a thick and fruity vinegar)
  • dash of  salt

for blueberry cobbler topping:

  • 3c flour (I love Bob’s Red Mill pastry flour)
  • 3 tablespoons sugar
  • 5 teaspoons baking powder
  • ½ teaspoon salt
  • 6 tablespoons butter, diced
  • 1¼ cup buttermilk
  • 1 large egg, lightly beaten
  • 1½cups wild frozen  blueberries unthawed

for glaze (optional):

  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 teaspoon fresh squeezed lemon
  • 1/8 cup water

Directions: Preheat oven to 425 degrees.

for fruit: Combine fruit and other ingredients in a large bowl and toss gently to combine. Line a large baking sheet with parchment and place ramekins on baking sheet.  Divide fruit among bowls.  They should be quite full and will shrink slightly when baked.

for cobbler topping: Combine flour, sugar, baking powder, and salt in a large bowl. Add diced butter and combine with a pastry blender or your fingers until dough is very crumbly and you have little pea-sized pieces very crumbly and incorporated. The pieces should be no larger than peas. Whisk egg and buttermilk to combine and pour into dry mixture. fold in blueberries, and gently stir until just combined. Flour the countertop and turn dough onto the counter. Dollop batter onto tops of filled ramekins (about 1 inch thick and 5″ in diameter, you may have a bit of extra topping).   Bake cobblers for 15 minutes until tops are golden and fruit begins to bubble.  Remove from oven and allow to cool.  Once cooled, combine ingredients for glaze (if using), and pour on top of cobbler.  (You can reheat cobbler if you wish, if not serving immediately in a 300 degree oven for 10 minutes). Serve with whipped cream, if desired.