Berry & Thyme Cobbler - Rachael Ray In Season

Berry & Thyme Cobbler

Berry & Thyme Cobbler
  • 6Servings



  • 2 pounds fresh or frozen mixed berries (such as raspberries, blueberries and blackberries)
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 2 teaspoons fresh thyme leaves
  • 2 teaspoons fresh lemon juice


  • 1 cup flour
  • 1/4 cup sugar, plus 1 tablespoon for topping
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup cream, plus 3 tbsp. more for drop biscuits
  • 2 teaspoons fresh thyme leaves
  • 1 1/2 teaspoons lemon zest



In a large bowl, mix berries with sugar, cornstarch, thyme leaves and lemon juice until the fruit is evenly coated. Transfer to a 2-qt. baking dish.


In a medium bowl, whisk the flour, 1/4 cup sugar, baking powder and salt. Combine 3/4 cup plus 3 tbsp. cream with thyme and lemon zest and mix into dry ingredients just until the dough comes together.

Using a spoon, dollop the dough in craggy mounds, spacing evenly on top of the berry mixture. Dab the biscuits with cream, then sprinkle them with 1 tbsp. sugar. Bake at 400 degrees until the filling bubbles and a toothpick inserted into the biscuits comes out clean, tenting with foil if the biscuits are browning too quickly, 35 to 40 minutes.