Juicy and tart blackberries, blueberries, and raspberries combined with sweet vanilla bean biscuits, takes your traditional cobbler recipe to the next level!

  • | Easy
  • | 75 mins
  • | 6 servings
Directions
Berry Mixture
  1. Preheat oven to 425°F.
  2. In a medium bowl, add berries, agave, Rodelle Vanilla Extract, and corn starch. Toss to coat.
  3. Transfer mixture to a 3-quart baking dish, and bake until mixture is hot (about 12 minutes).
Biscuit
  1. In the bowl of a food processor, with all-purpose blade, combine flour, baking powder, scraped Rodelle Vanilla Bean seeds, and salt.
  2. Top with butter, and pulse until mixture resembles course, pea-sized crumbs.
  3. Add milk and pulse until dough just comes together.
Assembly
  1. Remove baking dish from oven, and drop 12 mounds of dough onto the hot berries.
  2. Combine 1 tsp cane sugar and 1 tsp brown sugar, and sprinkle over the dough.
  3. Bake until topping is golden, 25-30 minutes.
  4. Cool about 30 minutes.
Ingredients

Berry Mixture

  • 1/3 cup agave nectar
  • 2 1/2 tbsp cornstarch
  • 10oz of blueberries
  • 10oz of blackberries
  • 10oz of raspberries (or 1lb peaches)
  • 1 tsp Rodelle Vanilla Extract

Biscuit

  • 2 cups all-purpose flour
  • 2 tsp baking powder (1 tsp for high altitude)
  • 1 tsp salt
  • 1 1/2 sticks cold, unsalted butter, cut into cubes
  • 3/4 cup whole milk
  • 1 Rodelle Vanilla Bean, split and scraped
  • 1 tsp cane sugar (for topping)
  • 1 tsp brown sugar (for topping)
Uses
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