Apple Berry Cobbler with Cinnamon Berry Swirl Biscuits

This impressive looking Apple Berry Cobbler with Cinnamon Berry Swirl Biscuits is easier to make than it looks and tastes warm, cozy and delicious. (Jump directly to the recipe.)

“Aren’t you glad to be home?” seems to be the question that everyone asks when I tell them that we arrived back in San Francisco after our 7-week road trip. Honestly, it’s a tough question. It’s not that San Francisco isn’t the best city to come home to (there are WAY worse places to call home). But my partner AJ and I probably could have gone another 7 more weeks on the road if we had the time and money to do it. But at some point, real life has to kick back in.

We left San Francisco back in late June, a week or two after AJ did the AIDS lifecycle bike ride. He does the fundraiser every year (this year was his 18th time, raising over $8500, a record for him!) and right before the ride, his cycling group hosted a kick off dinner. As usual I was put on dessert duty, and I brought over an Apple and Berry Cobbler with Cinnamon Berry Swirl Biscuits. It’s adapted from my cookbook: Marbled, Swirled, and Layered, and is one of those desserts that look way fancier presented considering how easy it is to make.

I had every intention of writing about this version of the dessert before the road trip for the blog. In fact, I had every intention of writing more frequently on my blog and posting on social on the road trip but when it came to the choice of me working at a coffee shop writing a blog post, or me going out on a hike at a National Park or sight seeing at a city I’ve never been to before…well the choice was obvious.

So I neglected the blog, and social media (though I tried to share as much of my trip as possible on Instagram Stories when I could). And I didn’t miss it at all. There’s something incredibly freeing about being in the moment, not worrying about capturing it for sharing or trying to catch up on social media. I took photos and videos for myself. And though I’m still sharing them online, it’s mostly a documentation for myself, and if others want to watch along, that’s great.

I’ll probably write more our road trip later, though if you follow me on Instagram, you can continue to watch me post about the trip on my IG stories (I’m doing it chronologically and I’m about 6 weeks behind right now). But in the meanwhile, here’s that Apple and Berry Cobbler recipe. I’m sorry it took so long to get it to you. But with the Fall just around the corner and early apples coming, I might have to make this again as I settle back in at home.

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5 from 2 votes

Apple Berry Cobbler with Cinnamon Berry Swirl Biscuits

These apple berry cobbler is ideal for that late summer/early fall time where berries and apple season overlap. The cinnamon swirl biscuits look stunning on top of the fruit filling and are made while the fruit gets a kickstart cooking down in the oven. It’s easier than it looks (don’t be scared by the long ingredient list) and makes for a great presentation. Note that I used tapioca starch as a thickener in the filling because I find it a cleaner and more neutral flavored starch but you can use cornstarch if that you is all you have.

Course Dessert

Cuisine American

Keyword apple, cobbler, strawberry

Prep Time 45 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 45 minutes minutes

Servings 12

Calories 264kcal

Author Irvin

Ingredients

Filling

• 4 pounds mixed varieties of apples 1815 g
• 1/2 pound hulled and sliced strawberries 225 g
• 6 ounces blackberries 170 g
• 1/2 cup packed dark brown sugar 110 g
• 4 tablespoons tapioca starch or cornstarch
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon kosher salt

Cinnamon biscuit dough

• 2 1/2 cups all-purpose flour 350 g
• 2 tablespoons white granulated sugar
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/4 cup melted unsalted butter 115g
• 1 cup buttermilk

Cinnamon biscuit filling

• 2 tablespoons dark brown sugar
• 1/4 cup white granulated sugar 50 g
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon fresh ground pepper
• 1/8 teaspoon kosher salt
• 2 tablespoons melted unsalted butter
• 1/2 pound hulled and diced strawberries 225 g

Topping

• 2 tablespoons melted unsalted butter
• 2 tablespoons white granulated sugar

Instructions

• Preheat the oven to 375°F. 
• Set aside 2 apples of different types and peel, core, and slice all the other apples into 8 pieces each. Place the apple slices in a large bowl. Peel, core, and quarter the reserved 2 apples. Grate those apples through the large holes of a box grater into the bowl. Add the berries, brown sugar, tapioca starch, cinnamon, pepper, and salt over the apples. Gently toss to coat apples completely and mix the filling ingredients.
  
• Lightly spray a 9 x 13-inch baking pan (or 3 quart oval pan) with cooking oil then place the baking pan on a rimmed baking sheet (just to catch any spillage).Pour into the prepared baking pan. Bake, uncovered, in the oven for 30 minutes. Pour the apples and any juices from the bowl into the prepared baking pan. Bake, uncovered, for about 30 minutes.
  
• While the apples are baking, combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. Stir vigorously with a balloon whisk until the ingredients are evenly distributed. Drizzle the butter over the dry ingredients and toss with a fork until small clumps form. Drizzle the buttermilk over the mix and toss with a fork until a soft, sticky dough forms. 
  
• Dump the dough onto a clean surface generously dusted with flour. Press the dough into a 9 x12-inch rectangle, dusting your hands as often as needed to keep the dough from sticking.
  
• Combine both sugars, cinnamon, pepper, salt, and butter in a large bowl and stir until a paste forms. 
  
• Stir in diced strawberries. 
  
• Spread the sugary strawberry mixture over the cobbler dough. Roll up the dough from the long side, using a flat spatula or bench scraper to help scrape the sticky dough from the surface. You should have a 12-inch-long log. 
  
• Cut the log into twelve 1-inch-thick disks.
  
• Once the apple filling has baked for 30 minutes, pull the pan out of the oven. Place the cobbler disks on top of the apples, swirl side up. Brush the tops with the melted butter and sprinkle the sugar on top. Bake until the filling is thick and bubbly and the cobbler top has turned golden brown, 30 to 35 minutes more.
  

Notes

Adapted from my cookbook Marbled, Swirled, and Layered.

Nutrition

Calories: 264kcal