This week I had an abundance of berries and limes that wasn’t needed on set, so I turned it into a triple berry cobbler with a zesty touch of lime. And let’s just say, the aftermath was delicious — while it lasted that is!

On another note, one of the things I appreciate about food styling is that if there are any leftovers or produce, it keeps me on my toes when it comes to developing new recipes. It reminds me of how valuable it is to make the most of everything. But also, because you never know what it will inspire!

All that being said, the result of this Triple Berry Lime Cobbler was so good I had to make it AGAIN and document “just to be sure” haha.

All jokes aside, below are the results and recipe:

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Triple Berry Lime Cobbler

PREP TIME: 15-20 MIN
BAKE TIME: 60-90 MIN
SERVES: 6

Biscuit Prep:

• 1/4 cup granulated sugar
• 1 Tbs vanilla bean paste
• 1 Tbs baking powder
• 2 tsp lemon zest
• 1 tsp sea salt
• 2 cups all-purpose flour, plus additional for rolling
• 1/2 cup unsalted butter, chilled and sliced into slabs
• 1 1/4 cups heavy cream, chilled

1. In a medium bowl, whisk together granulated sugar, baking powder, lime zest, sea salt, vanilla bean paste, and flour. Add the butter, then toss to coat. Use your fingertips to quickly smush the butter into the flour mixture, until they are about the size of peas.
2. Gradually stream in the cream, then swiftly toss together with a fork until the flour is just hydrated. Use your hands to gently knead just until the dough comes together. (The dough will be very sticky, so use a bench scraper to help remove from your hands).
3. Turn the dough onto a generously floured surface, then use floured-hands to pat into a 1″ thick square, and divide the dough into 4 equal pieces. Stack the pieces on top of each other (this helps create layers). Dust with flour, then gently roll out the stack into 1/2″ thickness. Dust with more flour as needed.
4. Afterwards, use a 2″ round cutter to punch out biscuits, dipping the cutter in flour as often as needed. Transfer the biscuits to a plate. Gather the dough scraps, roll again, then repeat the cutting process until all the dough is turned into biscuits. Chill the plate of biscuits until ready to use.

Berry Filling & Assembly:

• 2 lb. fresh berries (raspberries, blueberries, blackberries)
• 1/2 cup granulated sugar
• 1/4 cup fresh lime juice
• 3 Tbs cornstarch
• 1/2 tsp. ground cinnamon
• 1/4 tsp nutmeg
• 2 Tbs Disaronno (or 2 tsp almond extract, or liqueur of choice)
• 1 tsp vanilla extract
• 1 tsp sea salt
• 3 Tbs butter, melted
• 2 Tbs Sparkling Sugar (or coating sugar of preference)
• Fresh berries (for serving)
• Ice cream (for serving)

Directions for Triple Berry Lime Cobbler:

1. Preheat the oven to 400°F. In a large mixing bowl, toss together the berries, granulated sugar, lime juice, cornstarch, cinnamon, nutmeg, vanilla extract, Disaronno, and sea salt until just combined. Transfer the mixture into an oven-safe dish.
2. Arrange the chilled biscuits over the filling, fitting snugly so they’re touching, then brush generously with the melted butter. Sprinkle with sparkling sugar, then transfer to the oven.
3. Bake cobbler 10 minutes to help set the biscuits. After, reduce the heat to 350°F and continue to bake until the biscuits are golden brown and juices bubble, about 50–65 minutes more.
4. When ready, pair alongside ice cream and fresh berries. Enjoy!

Notes:

• The fruit in this recipe can be swapped out for other fruits like peaches, or other soft stone fruit.
• This recipe can be made vegan by using plant-based butter and coconut cream in place of heavy cream.
• For baking dish reference, I used my 8 x 12″ Staub Roasting Pan.
• For more delicious recipes to create or pair alongside, visit the Kitchen Journal.