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Elderberry Cobbler

Elderberry cobbler with ruby-red berries and a buttery golden biscuit topping baked in one dish. The filling bubbles at the edges while the spooned dough turns crisp-tender and golden.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Elderberry filling
  • 4 cup elderberries Fresh or frozen.
  • 0.5 cup granulated sugar Use half for tossing the berries.
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
Biscuit topping
  • 1 cup all-purpose flour
  • 0.25 cup granulated sugar Use remaining sugar in the topping.
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 6 tbsp butter Cold, cubed.
  • 0.5 cup milk

Equipment

  • 1 sheet pan

Method
 

Bake prep and fruit layer
  1. Preheat the oven to 375°F so it’s hot when the cobbler goes in.
  2. Toss the elderberries with 1/2 cup sugar, cornstarch, and lemon juice, then spread them into a baking dish.
Make the biscuit topping
  1. Whisk the flour, remaining sugar, baking powder, and salt in a bowl until evenly combined.
  2. Cut in the cold butter until the mixture resembles coarse crumbs.
  3. Stir in the milk just until a shaggy dough forms.
  4. Drop spoonfuls of the dough over the berry mixture, covering as evenly as you can.
Bake and cool
  1. Bake for 35-40 minutes at 375°F, until the topping is golden and the filling bubbles at the edges.
  2. Cool for 15 minutes before serving so the filling thickens slightly.

Notes

Keep the butter cold for the flakiest, most buttery biscuit topping. Store leftovers covered at room temperature for up to 2 days; for longer storage, refrigerate up to 4 days. Freeze yes—cool completely, then freeze portions in airtight containers up to 2 months and reheat until hot. For a dairy-light swap, use milk in the topping with an unsweetened plant milk (choose one that bakes well) for a similar texture.