Double Berry Mascarpone Cobbler
This luxurious Double Berry Mascarpone Cobbler combines sweet strawberries and tart blueberries with a creamy mascarpone-enriched biscuit topping that bakes up golden and tender. The mascarpone adds an irresistible richness to the cobbler crust while the mixed berries create a jammy, bubbling filling that's perfectly balanced between sweet and tangy.
Equipment
- 9x13-inch baking dish or similar 3-quart baking dish
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Pastry cutter or fork for cutting in butter
- Measuring cups and spoons
Ingredients
For the Berry Filling
- 3 cups fresh strawberries about 450g, hulled and halved
- 2 cups fresh blueberries about 300g
- 3/4 cup granulated sugar 150g
- 3 tablespoons cornstarch 24g
- 2 tablespoons lemon juice freshly squeezed
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Mascarpone Topping
- 2 cups all-purpose flour 250g
- 1/3 cup granulated sugar 65g
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter 115g, cut into small cubes
- 8 ounces mascarpone cheese 225g, at room temperature
- 1/2 cup whole milk 120ml, cold
- 1 teaspoon vanilla extract
For Topping
- 2 tablespoons coarse sugar or turbinado sugar, for sprinkling
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- In a large bowl, combine strawberries, blueberries, sugar, cornstarch, lemon juice, vanilla, and salt. Toss gently until berries are evenly coated, then pour into prepared baking dish.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- Cut cold butter into flour mixture using a pastry cutter or fork until mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
- In a small bowl, whisk together mascarpone, milk, and vanilla until smooth. Pour into flour mixture and stir gently just until a shaggy dough forms.
- Drop spoonfuls of dough over the berry filling, leaving small gaps for steam to escape. Sprinkle coarse sugar over the topping.
- Bake for 40-45 minutes until topping is golden brown and berry filling is bubbling around the edges. Let cool for 15 minutes before serving.
Notes
- Fresh or frozen berries work equally well - if using frozen, do not thaw and add 5-10 minutes to baking time.
- Mascarpone can be substituted with cream cheese for a tangier flavor, though the texture will be slightly different.
- The cobbler topping doesn't need to cover all the berries - gaps allow the fruit to bubble through and caramelize.
- For extra richness, serve warm with vanilla ice cream or fresh whipped cream.
- Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 30-45 seconds.
- The berry filling can be prepared up to 1 day ahead and refrigerated; bring to room temperature before adding topping and baking.
- Coarse or turbinado sugar on top adds a delightful crunch, but regular granulated sugar works in a pinch.
- Other berry combinations work well too - try raspberries with blueberries or a triple berry mix.
- Don't overmix the cobbler dough - a few lumps are fine and will result in a more tender topping.
- For easier cleanup, place baking dish on a rimmed baking sheet to catch any berry juices that bubble over.
Nutrition
Serving: 1ServingCalories: 385kcalCarbohydrates: 52gProtein: 6gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 320mgPotassium: 220mgFiber: 3gSugar: 28gVitamin A: 15IUVitamin C: 45mgCalcium: 12mgIron: 8mg
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