Best 5 Summer Berry Cobbler With Vanilla Bean Whipped Cream Recipes

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Indulge in a culinary masterpiece with our comprehensive guide to crafting the perfect summer berry cobbler topped with luscious vanilla bean whipped cream. As the summer season graces us with an abundance of fresh, ripe berries, this delightful dessert is a symphony of flavors that captures the essence of the season. We'll explore the art of selecting the ideal berries, creating a delectable cobbler filling that bursts with juicy goodness, and preparing a velvety vanilla bean whipped cream that adds a touch of elegance and richness to each bite. Prepare to embark on a culinary journey that will transport you to a realm of sweet and tangy bliss with every spoonful of this summer berry cobbler heaven.

Let's cook with our recipes!

SUMMER BERRY COBBLER



Summer Berry Cobbler image

Provided by Tyler Florence

Categories     dessert

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 18

1 pint blueberries
1 pint raspberries
1 pint blackberries
1 pint strawberries, hulled and sliced in half
1/2 cup granulated sugar, plus more, for dusting
Pinch cinnamon
2 tablespoons cornstarch
1/2 lemon, juiced
1 recipe Blueberry Scone Dough, recipe follows
Melted butter
2 cups unbleached flour, plus more for rolling berries
1 tablespoon baking powder
1 teaspoon salt
1/3 cup sugar
1/4 cup unsalted butter, chilled and cut in chunks
3/4 cup buttermilk or cream
1 egg
1 pint fresh blueberries

Steps:

  • Preheat oven to 400 degrees F. In a mixing bowl, combine berries with sugar, cinnamon, cornstarch and lemon juice. Stir gently to combine. Spread berry mixture out on a 10-inch tart or gratin dish. Dollop spoonfuls of scone dough evenly over the top of the fruit; leave a border around the edge of the dish for spreading. Drizzle the surface with melted butter and dust with sugar. Set on a cookie sheet and bake for 25 to 35 minutes until the top is golden brown and the fruit juices bubbling.
  • Cool for 15 minutes before serving. Serve with heavy cream, whipped cream or vanilla ice cream.
  • In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly. Cut in butter using 2 forks or a pastry blender. The butter pieces should be coated with flour and resemble crumbs.
  • In another bowl, mix buttermilk and egg together, and then add to the flour mixture. Mix just to incorporate, do no overwork the dough.
  • Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked. Fold the blueberries into batter, being careful not to bruise.

BERRY FRUIT COBBLER WITH FRESH WHIPPED CREAM



Berry Fruit Cobbler with Fresh Whipped Cream image

Provided by Nancy Fuller

Categories     dessert

Time 45m

Yield 8 servings

Number Of Ingredients 14

3 tablespoons unsalted butter
1 cup all-purpose flour
1 cup organic sugar
1 teaspoon baking soda
1/4 teaspoon salt
3 eggs, lightly beaten
4 cups blueberries
4 peaches, skinned and chopped
1 lemon, juiced
1/2 teaspoon ground cinnamon
1 cup heavy whipping cream
2 tablespoons organic sugar
1 tablespoon vanilla extract
Freshly grated cinnamon

Steps:

  • For the cobbler: Preheat the oven to 425 degrees F. Using 1 tablespoon of the butter, grease a 9-by-13-inch baking dish.
  • Chop the remaining 2 tablespoons butter into 1/2-inch cubes and set aside. In a separate bowl, add the flour, sugar, baking soda, salt and eggs. Mix together with a wire whisk until the dough just comes together.
  • Add the blueberries and peaches to the greased baking dish. Drizzle the top with the lemon juice, sprinkle with the cinnamon and top with the remaining butter cubes. Drop the dough in large pieces onto the mixed fruit. Bake until the biscuits are just browned and the fruit is bubbling, 30 minutes.
  • For the whipped cream: In a large, chilled stainless steel bowl, add the whipping cream, sugar, vanilla and cinnamon. Using an electric hand mixer, beat the cream for 1 minute on medium high. Place the bowl in the refrigerator until ready to serve.
  • To serve the dessert, spoon some of the warm cobbler into a bowl, and top with a dollop of whipped cream.

SUMMER BERRY COBBLER WITH SPECIAL WHIPPED CREAM



Summer Berry Cobbler With Special Whipped Cream image

Make and share this Summer Berry Cobbler With Special Whipped Cream recipe from Food.com.

Provided by sofie-a-toast

Categories     Dessert

Time 1h14m

Yield 8 serving(s)

Number Of Ingredients 14

1 (14 ounce) can coconut milk, must be chilled (not lite)
2/3 cup powdered sugar
1 vanilla bean, split and seeds scraped
1 1/3 cups all-purpose flour
2 tablespoons sugar, plus extra for sprinkling
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup canola oil
1/2 cup milk or 1/2 cup milk, subsitute
1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
2 cups strawberries (fresh or frozen)
2 cups blueberries (fresh or frozen)

Steps:

  • To make the cream: Chill the bowl and whisk of a stand mixer in the freezer for about 30 minutes. If they are not very cold, the cream will not whip properly. Skim the solidified coconut cream off the chilled coconut milk and transfer the solids to the bowl of a stand mixer. Do not include any of the coconut water, even if you have to leave behind a little margin of coconut cream (even a little bit of coconut water can harm your results).
  • Add the powdered sugar and vanilla bean seeds, and whip for a few minutes until the mixture begins to stiffen and turn into whipped cream. Work quickly so everything stays cold. Chill whipped cream in a covered container in the refrigerator. It should firm up even more as it sits in the refrigerator for the next few hours or overnight.
  • To make the dough: In a medium bowl, whisk the flour, sugar, baking powder, and salt. In a separate small bowl, whisk the oil and nondairy milk, and add it to the flour mixture. Mix with a wooden spoon until combined and the consistency is sticky and dough-like. Do not over-mix.
  • To prepare the fruit: In a medium bowl, whisk sugar, flour, and cinnamon. Add berries and toss with a large spoon until the berries are coated with the sugar mixture.
  • To assemble and bake the cobbler: Preheat the oven to 375 degrees F. Pour the berries into a 9- x 13-inch baking pan or distribute evenly into 8 ramekins. Using a tablespoon, scoop lumps of dough on top of berries. Brush the top of the dough with nondairy milk and generously sprinkle with sugar. Bake for 45 minutes or until dough is thoroughly cooked and lightly browned on top. Be sure to rotate after 20 minutes so that it bakes evenly.

Nutrition Facts : Calories 470.9, Fat 16.3, SaturatedFat 8.9, Cholesterol 2.1, Sodium 241.1, Carbohydrate 79.8, Fiber 2.5, Sugar 57.6, Protein 4

SUMMER BLACKBERRY COBBLER



Summer Blackberry Cobbler image

My husband is from Alabama, so I like to treat him to classic Southern desserts. This cobbler is a must-have for us in the summer. -Kimberly Danek Pinkson, San Anselmo, California

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 13

5 cups fresh blackberries
1/3 cup turbinado (washed raw) sugar
2 tablespoons quick-cooking tapioca
1 tablespoon lemon juice
1-1/2 teaspoons cornstarch or arrowroot flour
1 cup all-purpose flour
1/4 cup sugar
1-1/4 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
3 tablespoons cold butter
1/3 cup fat-free milk
Vanilla ice cream, optional

Steps:

  • Preheat oven to 375°. In a large bowl, combine first five ingredients. Transfer to a 2-qt. baking dish coated with cooking spray., In a small bowl, combine flour, sugar, baking powder, salt and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Drop by tablespoonfuls onto blackberry mixture., Bake, uncovered, 25-30 minutes or until golden brown. Serve warm, with ice cream if desired.

Nutrition Facts : Calories 274 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 229mg sodium, Carbohydrate 52g carbohydrate (26g sugars, Fiber 7g fiber), Protein 4g protein.

SUMMER BERRY COBBLER WITH VANILLA BEAN WHIPPED CREAM



Summer Berry Cobbler With Vanilla Bean Whipped Cream image

This is from Chef Chloe's website ... plus another great way to make vanilla whipped cream with coconut milk

Provided by Ceezie

Categories     Dessert

Time 1h15m

Yield 8-12 serving(s)

Number Of Ingredients 16

vanilla bean whipped cream
1 (14 ounce) can coconut milk, chilled (not lite, preferably Thai Kitchen brand or 365 Whole Foods brand)
2/3 cup powdered sugar
1 vanilla bean, split (seeds scraped)
1 1/3 cups all-purpose flour
2 tablespoons sugar, plus extra for sprinkling
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup canola oil or 1/4 cup vegan margarine
1/2 cup soymilk, almond milk or 1/2 cup rice milk, plus extra for brushing
fruit
1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
2 cups fresh strawberries or 2 cups frozen strawberries
2 cups fresh blueberries or 2 cups frozen blueberries

Steps:

  • Procedure.
  • To make the Vanilla Bean Whipped Cream.
  • Chill the bowl and whisk of a stand mixer in the freezer for about 30 minutes. If they are not very cold, the cream will not whip properly. Skim the solidified coconut cream off the chilled coconut milk and transfer the solids to the bowl of a stand mixer. Do not include any of the coconut water, even if you have to leave behind a little margin of coconut cream (even a little bit of coconut water can harm your results).
  • Add the powdered sugar and vanilla bean seeds, and whip for a few minutes until the mixture begins to stiffen and turn into whipped cream. Work quickly so everything stays cold. Chill whipped cream in a covered container in the refrigerator. It should firm up even more as it sits in the refrigerator for the next few hours or overnight.
  • To make the dough.
  • In a medium bowl, whisk the flour, sugar, baking powder, and salt. In a separate small bowl, whisk the oil and nondairy milk, and add it to the flour mixture. Mix with a wooden spoon until combined and the consistency is sticky and dough-like. Do not over-mix.
  • To prepare the fruit.
  • In a medium bowl, whisk sugar, flour, and cinnamon. Add berries and toss with a large spoon until the berries are coated with the sugar mixture.
  • To assemble and bake the cobbler.
  • Preheat the oven to 375 degrees F.
  • Pour the berries into a 9- x 13-inch baking pan or distribute evenly into 8 ramekins. Using a tablespoon, scoop lumps of dough on top of berries. Brush the top of the dough with nondairy milk and generously sprinkle with sugar. Bake for 45 minutes or until dough is thoroughly cooked and lightly browned on top. Be sure to rotate after 20 minutes so that it bakes evenly.
  • To serve.
  • Top each serving of cobbler with a dollop of chilled Coconut Whipped Cream.

Nutrition Facts : Calories 469.3, Fat 16, SaturatedFat 8.6, Sodium 241.4, Carbohydrate 80.1, Fiber 2.6, Sugar 58.2, Protein 4

Tips:

  • Use a variety of berries for a more flavorful cobbler. Some good options include strawberries, blueberries, raspberries, and blackberries.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
  • Be sure to whisk the dry ingredients together before adding them to the wet ingredients. This will help to prevent lumps.
  • Don't overmix the batter. Overmixing can make the cobbler tough.
  • Bake the cobbler until the top is golden brown and the berries are bubbling.
  • Serve the cobbler warm with vanilla bean whipped cream or ice cream.

Conclusion:

This summer berry cobbler is a delicious and easy-to-make dessert that is perfect for any occasion. With its sweet and tart berries, flaky crust, and creamy whipped cream, this cobbler is sure to be a hit with everyone. So next time you're looking for a special dessert, give this summer berry cobbler a try. You won't be disappointed!

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