Easy Mulberry Cobbler Recipe: How to Make Mulberry Cobbler
Written by MasterClass
Last updated: Jun 6, 2024 • 2 min read
If you have a mulberry tree at home or are lucky enough to find fresh berries at the market, try this easy mulberry cobbler recipe.
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What Is a Mulberry Cobbler?
A mulberry cobbler is a freeform dessert with a mulberry base and biscuit topping. The name “cobbler” comes from the shape of the batter or biscuit dough dropped in dollops on the fruit—the dough puffs up to look like cobblestone streets. This old-fashioned fruit dessert dates back to the nineteenth century. Mulberry cobbler is not to be confused with mulberry crisp, which is a similar fruit dessert recipe featuring a streusel topping.
What Are Mulberries?
The mulberry tree is an Asian fruit tree widely cultivated in Europe and North America. The dark crimson variety of mulberry is considered the most delicious. If you have a mulberry tree at home, you know that it produces sweet, fragile fruits best eaten immediately. If you're lucky enough to find fresh mulberries at the farmer's market or frozen mulberries at a specialty grocery store, try them in a cobbler.
3 Tips for Making Mulberry Cobbler
Making a mulberry cobbler is just like making a blueberry cobbler (or peach cobbler or blackberry cobbler). Once you get the basics down, you can make endless cobbler varieties.
- 1. Use frozen or fresh fruit. If you can't get your hands on fresh mulberries, use an equal amount of frozen mulberries. No need to thaw them before baking.
- 2. Adjust the sugar. Berries range in sweetness, so it's important to taste them before adding the sugar. For berries that already taste sweet, use less sugar—as little as one quarter of a cup. For berries that taste very tart, use more sugar—as much as three quarters of a cup.
- 3. Mix and match fruits. If you have a variety of different types of fruit, mix them all together in a cobbler. Mulberries go especially well with peaches and raspberries.
Easy Mulberry Cobbler Recipe
makes
One 9x13-inch baking dishprep time
10 mintotal time
55 mincook time
45 minIngredients
For the filling:
For the topping:
- 1
Preheat the oven to 380 degrees Fahrenheit.
- 2
Combine the mulberries, sugar, lemon zest, lemon juice, and cornstarch in a medium bowl. Stir to incorporate, then set the berry mixture aside.
- 3
In a large bowl, combine the dry ingredients. Whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the cubed butter to the mixing bowl, and work it into the flour mixture with your hands until it resembles coarse bread crumbs.
- 4
In a separate bowl, whisk the ½ cup of buttermilk, egg, and vanilla together. Add it to the flour and butter mixture and stir together with your hands or a rubber spatula, just until combined.
- 5
Transfer the berry mixture to a large baking dish. Use your hands to tear off pieces of dough, and place them over the surface. Brush the dough with the remaining tablespoons of buttermilk, and then sprinkle with Demerara sugar.
- 6
Bake until the tops are golden brown and the juices are thick and bubbling, about 45 minutes.
- 7
Remove the pan from the oven. Let the cobbler cool slightly before serving with a scoop of vanilla ice cream or whipped cream.
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