If you’re in need of a sweet treat and would like to have it ready at the speed of light, then this Fast Berry Cobbler is your lickety-split dessert solution! Oh, and the expedited baking time doesn’t take away a bit of its flavor. Don’t you worry about that! The berry filling is super sweet with a nice touch of tartness. And the sugary biscuit topping is fluffy, yet crispy, and just the perfect thing to soak up all the juicy, fruity flavors. It might be shocking that Fast Berry Cobbler is all made from scratch, but once you make it and taste it, you’ll see it for yourself!

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For the filling:

  • 8 cups mixed berries
  • 1/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon lemon juice
  • 1/2 teaspoon pure vanilla extract

For the biscuit topping:

  • 1 1/2 cups all-purpose flour, spooned and leveled
  • 1/3 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, cold and cubed
  • 1/2 cup plus 1 tablespoon buttermilk, cold, divided
  • 1 tablespoon coarse sugar, for topping
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Step 1 –Preheat the oven to 350 degrees F.

Step 2 –Grease a 9×13-inch baking pan.

Step 3 –In a large bowl, gently fold the mixed berries, 1/4 cup of the granulated sugar, the cornstarch, the lemon juice, and the vanilla extract together until it is thoroughly combined.

Step 4 –Spread the filling into the prepared baking pan.

Step 5 –In a large bowl, whisk the flour, the remaining granulated sugar, the baking powder, and the salt together.

Step 6 –Use a pastry cutter or two forks to cut the butter into the flour mixture until it resembles a coarse meal.

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Step 7 –Slowly drizzle 1/2 cup of the buttermilk into the flour mixture, while gently stirring.

Step 8 –Mix the dough until it is evenly combined.

Step 9 –Take handfuls of the dough and gently flatten them out.

Step 10 –Place the flattened dough pieces all over the filling.

Step 11 –Brush the top of the dough with the remaining buttermilk and sprinkle with the coarse sugar.

Step 12 –Bake the cobbler until it is golden-brown and the biscuit topping is cooked through, about 45-55 minutes.

Step 13 –Place the pan on a wire rack and let it cool for 5 minutes.

Step 14 –Serve.