Using seasonal berries, this recipe pairs perfectly with a scoop of vanilla ice cream! The Meyer Lemon Infused Simple Syrup adds just a touch of tart that pairs perfectly with any berry mix!
3 cups mixed berries (can be blueberries, raspberries, blackberries, etc.)
¼ cup Sonoma Syrup Co. Meyer Lemon Infused Simple Syrup
1 tbsp cornstarch
½ cup unsalted butter, room temperature
¾ cup light brown sugar
1 tsp Sonoma Syrup Co. Organic Vanilla Bean Extract “Crush”
1 cup all-purpose flour
½ tsp baking powder
½ tsp salt
For the filling
For the cobbler dough
Preheat oven to 375°.
In a medium bowl, mix the berries, simple syrup, and cornstarch together.
In a mixing bowl, beat together the butter, sugar, and vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add this dry mixture to the bowl with the butter and sugar mixture. Mix to form a crumbly dough.
Add berries to greased 9”x6” rectangle pan or a 8” square pan.
Place spoonfuls of dough evenly over the berry mixture.
Bake for 30 minutes. The cobbler should be golden brown with fruit bubbling through.
If you're using larger berries, be sure to chop them smaller to ensure even baking.