Berry Cobbler

by Alexis on May 24, 2013

Today we’ve got the third and last recipe we’re sharing from the “Simply the Best” article published in Issue No. 11. This dessert was a staple for photographer Liz Clayman during her childhood summers in Maine. After a day of berry picking, her mom would often make a cobbler with the sun-warmed fruits. Now Liz is continuing the tradition in her Brooklyn home by making her mom’s recipe for friends. Whether for a special occasion or a quick afternoon treat, this cobbler is ideal for the strawberries, blueberries, blackberries, and raspberries that are flooding markets right now.

Berry Cobbler


2 tbsp unsalted butter
1/2 cup all purpose flour
1/4 cup cake flour
2/3 cup + 1 tbsp white sugar
1 tsp baking powder
1/4 tsp salt
3/4 cup milk
2 cups berries, fresh or frozen (blackberries, blueberries, raspberries, sliced strawberries all work great)

Preheat the oven to 350°F. In an 8-9” cake pan, melt the butter in oven. While the butter is melting, combine all dry ingredients (reserving 1 tablespoon of the sugar) in a medium bowl. Add milk and whisk until smooth. Pour 3/4 of the batter into cake pan on top of melted butter. Place the berries into the batter, top with remaining batter and the reserved tablespoon of sugar. Bake for about an hour, until a knife or toothpick comes out clean.

Liz Clayman is a Brooklyn-based food, lifestyle, and event photographer. A native of Maine, Liz brings both the calm influence of rustic life and the bustle of the city to her work. When she’s not behind her camera, Liz can be found in the kitchen or riding her bike through Brooklyn.

{Photograph by Liz Clayman}

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