Marcus Samuelsson's Red Berry Cobbler

Finish Your Dinner With This Sweet Treat

"Top Chef" master shows us some good eats on the grill.
Difficulty: Easy
Cook Time: min

Nothing quite spells summer like a fresh fruit cobbler. This version from Marcus Samuelsson is the perfect blend of cherries, strawberries and raspberries. Try it this weekend. Your family will thank you!


  • 2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 cup light brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cardamom powder
  • 1/2 teaspoon cinnamon powder
  • 6 tablespoons cold, unsalted butter, cut into small pieces
  • 1 cup buttermilk
  • 1 vanilla bean, split in half lengthwise and seeded
  • 1/2 cup honey
  • Zest of 1 lemon
  • 2 tablespoons cornstarch
  • 1/2 cup red wine
  • 2 cups dried sour cherries
  • 2 cups raspberries
  • 2 cups strawberries, hulled and cut in half
  • Cooking Directions

    Preheat the oven to 400°F.

    Stir together the flour, granulated sugar, 4 tablespoons of the brown sugar, baking powder and baking soda, salt cardamom and cinnamon. Add the butter and blend with a pastry blender until the mixture resembles coarse meal. Add the buttermilk and stir with a fork until a dough forms.

    Divide the dough into 10 pieces and pat each into a 2-inch patty. Arrange on a parchment lined baking sheet and bake until the biscuits are golden, about 15 minutes.

    In a medium bowl combine the vanilla bean and seeds, honey, lemon zest and cornstarch. Set aside. In a medium saucepan over medium heat bring the red wine to a boil. Stir in the honey mixture and reduce heat to a simmer; cook until the mixture thickens slightly, stirring continuously, about 2 minutes. Stir in the cherries, raspberries, strawberries, and 1/2 cup of the brown sugar and cook until the sugar dissolves, another 3 minutes. Remove from heat and discard the pod

    Butter a 4-ounce ramekin. Place 5 of the biscuits in the bottom of the baking dish. Spoon the berry filling over the biscuits and crumble the remaining 5 biscuits over the top. Bake until bubbling, about 10-15 minutes. Serve with scoop of vanilla ice cream.

    This recipe was styled by chef Karen Pickus for Good Morning America.

    Recipe courtesy Marcus Samuelsson.

    Recipe Summary

    Main Ingredients: cherries, strawberries, raspberries

    Course: Dessert

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