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Berry-Balsamic Cobbler

Berry-Balsamic Cobbler

Berry-Balsamic Cobbler

A simple yet scrumptious dessert with fresh berries and balsamic vinegar.
By Laura Kasavan

Berry-Balsamic Cobbler

Have you ever drizzled balsamic vinegar over fresh berries? The vinegar’s acidity plays beautifully against the sweetness of the berries in a perfect union of flavors. In this instance, a velvety smooth balsamic vinegar adds complexity to a berry cobbler.

You’ll want to use the buttery biscuit topping to soak up every last drop of syrupy juice. I paired strawberries with blueberries; use any blend of berries you prefer, or try a mix of berries with slices of stone fruit.

Berry-Balsamic Cobbler
Prep Time
Cook Time
Total Time
A simple yet scrumptious dessert with fresh berries and balsamic vinegar.
Recipe Type: Dessert
Serves: 8
  • 3 cups (450 g) strawberries, hulled and halved
  • 1 cup (140 g) blueberries
  • ¼ cup (48 g) granulated sugar
  • 2 tablespoons (12 g) all-purpose flour
  • 1½ tablespoons balsamic vinegar
  • ⅛ teaspoon salt
Biscuit Topping
  • 1 cup (100 g) flour
  • 2 tablespoons (24 g) sugar
  • 1½ teaspoons baking powder
  • ⅛ teaspoon baking soda
  • ¼ tsp salt
  • 3 tablespoons (43 g) cold unsalted butter
  • ¼ cup (60 g) plain fat-free yogurt
  • 2 tablespoons (0.03 l) milk
  • ¾ teaspoon vanilla extract
  1. Preheat oven to 400°F (200°C) and spray an 11 x 7-inch (2-quart) baking dish with nonstick spray.
  2. Toss strawberries, blueberries, sugar, flour, balsamic, and salt together in a medium bowl. Set aside.
Biscuit Topping
  1. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
  2. Dice butter into pieces; sprinkle over flour mixture and use a pastry cutter to cut in evenly until mixture resembles coarse meal.
  3. Combine yogurt, milk, and vanilla in a small bowl; add to flour mixture and stir just until moist.
  4. Lightly flour hands and knead mixture 3 or 4 times in the bowl, just until dough comes together.
  5. Pour berry mixture into prepared baking dish; top with spoonfuls of biscuit dough.
  6. Bake for 18 to 20 minutes, until juices are bubbling and biscuit topping is golden.
  7. Let cool slightly on a wire rack before serving. Store leftovers covered in the refrigerator; warm before serving.
Use a thick and fruity aged balsamic vinegar for best results.
Nutrition Information
Calories: 170 Carbs: 32
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