Berry Cobbler

I can’t believe it is already July 1st! Fourth of July is only a few days away. The 4th used to be my favorite holiday growing up, because I loved watching the fireworks show with my family and friends, and playing with fireworks in the front of the house with our neighbors. Traditionally, my family would BBQ every year before fireworks and we’d all go swimming and enjoy the sun. In San Francisco, you aren’t allowed to light your own fireworks, but they have some really incredible public shows! What are your plans for celebrating the 4th this year?

This berry cobbler is the perfect way to celebrate Independence Day! It is made with strawberries, raspberries, blackberries and blueberries, which gives it a festive look. I still can’t decide if the berries or the flaky crust is my favorite part of this dessert. Serve alone, with whipped cream or vanilla ice cream.

3.0 from 1 reviews
Berry Cobbler
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Prep time
20 mins
Cook time
30 mins
50 mins
Type: Dessert
Serves: 6
  • 1 cup chopped strawberries
  • ½ cup raspberries
  • ½ cup blackberries
  • 1 cup blueberries
  • 3 tbsp cornstarch
  • ¼ cup granulated sugar
  • ½ cup sugar
  • 5 tbsp chilled butter, cubed
  • 1¼ cup flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ⅓ cup milk
  • 2 tbsp orange juice
  1. Preheat oven to 375 degrees F.
  2. In a mixing bowl, combine the cornstarch, sugar and berries with a spoon. Set aside.
  3. In a separate mixing bowl or food processor, add sugar, butter, flour, baking powder, and salt.
  4. Use a pastry blender to form coarse crumbs, or pulse in a food processor.
  5. Slowly add milk and orange juice, about 1 tbsp at a time, and stir with a fork.
  6. Once all liquid is added, the dough should hold together nicely.
  7. Pour the berries into a 8×8-inch baking pan and spoon the dough over it, forming any shape you want.
  8. Bake for 30 minutes, until bubbly and crust is golden brown.
  9. Sprinkle with sugar just after removing from the oven if desired.
  10. Let cool, then serve warm with vanilla ice cream or whipped topping.

Chinet Bakeware® generously sent me some of their disposable bakeware to try out in honor of celebrating Summer of Baking with Chinet Bakeware®. I made this Berry Cobbler using the 8×8-inch baking pan. Their bakeware is so convenient because you can bake, store, serve and transport all in one pan, which is just perfect for those summer gatherings. Chinet Bakeware® would like to give one lucky reader of My San Francisco Kitchen a whole set of bakeware to use for your delicious creations this summer.

How to Enter:

Use the Rafflecopter widget below to enter (sorry, US and Canada only!). Winner will be chosen on Sunday, 7/7 at midnight via Good luck!!

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Cucumber Bruschetta {#SundaySupper}

One weekend last summer, we went to visit my parents and my mom had a big bowl of cucumber salad on the table. We ate big scoops of it on garlic bread, and it was so good! Shawn doesn’t usually like bruschetta since he hates raw tomatoes, but since this was mostly cucumber, he was able to enjoy it too. I kept saying that I wanted to make it myself, but before I knew it summer as over. I completely forgot about it until the final lunch at Eat, Write, Retreat lat month. The lunch was hosted by Williams-Sonoma, and one of the dishes we sampled was an amazing cucumber salsa that immediately reminded me that I needed to make cucumber bruschetta – stat!

This is a combination of the two dishes, with a tiny bit of tomato, loads of fresh basil, and just enough radish to add a little bit of crunch.  It’s great as an appetizer, a side dish, or even as a light entree stuffed into a wrap with some hummus. It’s easy to make – I made a huge batch in less than 10 minutes – and will keep in the fridge for several days. It will make  great, unique addition to your summertime barbecues!

Cucumber Bruschetta {#SundaySupper}

Author: Lauren Keating

Serves: 8

  • 1 cucumber
  • 4 radishes
  • 1 tomato
  • ¼ cup loosely packed fresh basil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • sea salt
  • cracked black pepper
  • 2 small whole grain baguettes
  • olive oil spray
  • garlic powder
  1. Cut the cucumber, radishes, and tomato into a small dice (about ¼-inch) and place in a medium bowl.
  2. Chiffonade the basil by stacking several leaves on top of each other, then rolling together tightly; slice crosswise into thin strips. Add the basil, vinegar, and oil to the bowl. Toss to combine; season with salt and pepper.
  3. Slice the baguettes into thin rounds. Spritz with olive oil spray and sprinkle lightly with garlic powder. Heat a grill pan or heavy skillet over high heat. Add the baguette, seasoned side down. Cook 3-5 minutes, or until the bread is lightly charred.

Calories: 120 Fat: 2.5 Carbohydrates: 23.6 Fiber: 2.6 Protein: 4.8


This week, the Sunday Supper group is celebrating summer with a barbecue theme! This recipe collection will definitely have all of your barbecue needs covered – from appetizers to drinks!

Hot Off the Grill:

On the Side:

Sweet Tooth:

In the Cooler:

Stacked Chicken Enchiladas Verdes

It’s no secret that I love Mexican food – especially when it’s full of fresh ingredients and bright, citrusy flavors – so it’s no wonder that these stacked enchiladas, drenched in fresh salsa verde, are right up my alley!

This recipe comes from Lynsey Lou, who I was paired up with for this month’s Secret Recipe Club. I’m completely smitten with Lynsey’s blog! Her photos are gorgeous and her recipes are all mouth-watering. I had a hard time picking what I wanted to make and almost went for the Bacon Avocado and Egg sandwiches , Lemon Balsamic Pasta Salad, or Caribbean Jerk Salmon Bowls but Shawn snapped me back to reality and asked me to make the enchiladas. (It shouldn’t have surprised me considering the “stacked enchilada incident of 2002″ when I made him trade his insanely good restaurant special for my lackluster pasta primavera. I owe him, big time. Still.)

Anyway, I’m really glad that I made these because they’re fabulous! The fresh tomatillo salsa really gives them a ton of fresh flavor. They’re a little time consuming but not difficult at all and the recipe makes a ton. They’d be great for feeding a crowd, but I’ve been eating leftovers all week and I’m not sick of them yet. In fact, I’m a little sad that the pan is starting to get empty!

Stacked Chicken Enchiladas Verdes

Author: Lauren Keating

Serves: 12

  • 6 boneless, skinless chicken thighs (about 1.5 pounds)
  • 1 tablespoon salt
  • 6 tomatillos, husks removed and quartered
  • 1 onion, quartered
  • 2 garlic cloves, minced
  • 1 jalapeno pepper, quartered
  • ½ cup cilantro
  • 1½ tablespoons white vinegar
  • 1 teaspoon sugar
  • 1 lime, juiced
  • 16 white corn tortillas
  • 8 ounces Monterey Jack cheese, shredded
  • 1/s small red onion, diced
  • ½ cup cilantro, chopped
  • 2 ounces feta, crumbled
  1. Heat oven to 400*F. Place chicken in a large stock pot and cover with water. Add salt and cover. Simmer 20-25 minutes, until cooked through. Allow chicken to cool slightly, then shred.
  2. Meanwhile, add the tomatillos, onion, jalapeno, ½ cup cilantro, vinegar, sugar, and lime juice to a food processor or blender. Process until smooth, about 30 seconds.
  3. Ladle ½ cup of salsa into the bottoms of two small baking pans. Place a single layer of tortillas (about 2) over the salsa. Top with ⅓ of the shredded chicken and Monterey Jack CHeese. Top with 2 tablespoons salsa and cover with an another layer of tortillas. Repeat, creating a total of 4 tortilla layers in each pan. Top with remaining salsa and Monterey Jack.
  4. Cover with foil and bake 20 minutes. Remove foil and bake another 10 minutes.
  5. Top with red onion, cilantro, and feta.

Calories: 305 Fat: 13 Carbohydrates: 17 Fiber: 2.7 Protein: 28.6


Be sure to check out all the other great recipes tested by SRC members this month. And check out our new facebook page, Tried and True Recipes from Secret Recipe Club Members, where we’ve been sharing some of our favorites. We’d love it if you gave us a “like!”

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