Luscious tart cherries, blueberries, and black raspberries are baked with a biscuit topping until the fruit is sweet and bubbling and the topping is fluffy and golden in this delicious cherry berry cobbler. This recipe is a classic that never goes out of style. The fresher the fruit, the better this cobbler tastes.
The sweetness of the blueberries and black raspberries (and some sugar) balance the tartness of the cherries to make a mouth-watering fruit filling full of flavor and those much-sought-after antioxidants. The biscuit topping is golden and moist, pairing beautifully with the fruit. I really notice a difference in taste when I bake with high quality butter, and butter from grass-fed cows is gaining popularity as a relatively healthy fat. With just a few basic ingredients, this cobbler is easy to make and tastes impressive.
My favorite thing about this dessert, aside from the luscious flavor, is that much of the fruit came from my very own yard! Our wonderful cherry trees gave us even more fruit than we expected, allowing me to make two cobblers, a few batches of breakfast jars, and a smoothie with them, and our black raspberries are coming along nicely! I wish I could say I picked the blueberries in this cobbler, but those I did buy from the grocery store, yet they were still sweet and juicy. In any case, seasonal fruit tastes better than candy in my book, and it reminds me to savor the moment, because each season is fleeting.
I hope you are all having a great summer so far. It has been very sunny, but much drier than usual here lately. We finally got some rain last night, and the air smells so fresh, especially since the storms cooled things off. We had an interesting Fourth of July–we got to go for a sail with my brother’s family in his boat, out to a sandbar near a small island. He put down the anchor and we all went swimming off of the boat in gorgeous, cold, clear water. That evening, we hiked a mile at dusk to the top of a hill in a nature preserve, overlooking a lake. Someone from the preserve had a campfire going, and we roasted marshmallows and ate s’mores while the fireworks showered dazzling colors over the lake. Then we hiked down in the dark woods by flashlight. It was amazing to be surrounded by so much natural beauty, up in northern Michigan for a few days.
Now it is good to be home, though a little bit tough getting caught up and back to reality, and though a lot of our flowers need some more rain, the sweet peas are thriving! I hope you all have a great weekend! I’m a bit late, but looking forward to joining Fiesta Friday , co-hosted this week by Suzanne @ apuginthekitchen and Jess @ Cooking Is My Sport. 
Cherry Berry Cobbler
Ingredients:
- 2 cups of tart cherries, washed with the pits removed
- 2 cups of mixed berries (I used blueberries and black raspberries)
- 1 cup of sugar
- 3 tablespoons of flour
- 1 cup of flour
- 1/4 teaspoon of salt
- 1/2 teaspoon of baking powder
- 1/2 cup of unsalted butter, softened at room temperature
- 1/2 cup of milk
- 1/2 teaspoon of vanilla
Directions:
Preheat your oven to 350 degrees Fahrenheit. Wash the fruit and remove the pits from the cherries. Place the fruit in a 2 quart baking dish or casserole. Add the sugar and 3 tablespoons of flour to the fruit and stir gently to combine.
For the topping, combine the cup of flour, the salt, and the baking powder in a large mixing bowl. Cut in the butter with a pastry cutter or fork until the mixture resembles coarse crumbs. Add the milk and vanilla extract and stir just until a batter forms. Drop the batter by the spoonful on top of the fruit, distributing it as evenly as possible. Bake in your 350 degree oven for about 50 minutes, or until the fruit is bubbling and the biscuit topping is golden. Allow to cool for about 10 minutes. Serve with vanilla ice cream, whipped cream, or just with itself, which is the way I like it best. Enjoy!
It is teacher appreciation week at my kids’ school, and I am helping out with bringing food in to the teachers to make their week special. Fruit pizza is one of the things I took in this week, and this strawberry-mint fruit pizza recipe I am sharing here is the happy product of some experiments in the kitchen the past couple of days. My kids really loved this version, and they were glad I made one to keep at home and didn’t give everything to the teachers. 🙂 (Though teachers do deserve lots of appreciation–that is such an important job!)
One of my favorite parts about making this strawberry-mint pizza was going out into our garden and picking the mint leaves. Such a treat, and a hint of what’s to come as more things start to grow. Of course the possibilities are endless as far as fruit pizzas go, but this combination is really refreshing and tasty, not to mention very pretty!
Since it is maple sugar season here, I thought I would share a recipe with maple syrup in it. One of my favorite cookie recipes of all time is one of the first ones I ever posted on this blog–the recipe for 
There is something so satisfying about using natural sweeteners like molasses (especially blackstrap molasses, which I like to use) and maple syrup. Maybe it’s because I know they contain important minerals found in the good earth (potassium, zinc, manganese, and iron, to name a few), so it feels like these coookies are quite healthy. Or at least nourishing. Perfect for a snack or to stick in the kids’ lunches. They have definitely been disappearing quickly around this house.
It’s March now, and outside my windows the snow is lightly falling. We had another snowstorm a couple of days ago, resulting in another snow day for the kids. Much of our half of the world is thinking about spring, yet we in Michigan are still blanketed in snow. For now, I will take the soft snow. It will be gone soon enough, and my upper body feels stronger from all of the shoveling!
I hope you all have a great weekend!
I’m going to take a plate of these cookies over to Angie’s 
