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
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).
  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.
  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.

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


  • 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)
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