Recipe: Upside Down Berry Cobbler

Upside-Down Berry Cobbler


3 lb. Berries
2/3 c Sugar
1 Orange (both zest and juice)
2 Tbs Cornstarch

3 c Flour
1 tsp Salt
1 Tbs Sugar
1 Tbs Baking Powder
1/2 c Cold Butter, sliced
1 1/2 c Buttermilk


Preheat oven to 350°. Take a 9×13 pan and butter it. Then sprinkle flour all over it to avoid sticking. While the oven is heating up, slowly bring berries, 2/3 c sugar, orange zest & juice to a boil in a large saucepan. Stir occasionally. Carefully sprinkle the cornstarch in and stir to avoid lumps. Let it simmer for about 10 minutes or until it starts to thicken. While the berries are cooking, take a large bowl and combine the flour, salt, sugar, and baking powder. Add the butter and cut it in until it is combined and crumbly. Then add the buttermilk and mix until it’s very sticky. Take this and cover the bottom of the 9×13 baking pan. Pour the berries over the “crust” and bake for 40 minutes. When the berry mixture is thick and the crust starts to peek through to the top, it’s done! Let it sit at least 15 minutes before you dig in. I like to serve this with Vanilla Bean ice cream.

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