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Elderberry Cobbler

Elderberry cobbler with a golden, buttery biscuit topping—fresh elderberries simmer into a juicy, slightly tart filling as the batter bakes. A simple bake at 350°F delivers a bubbling fruit layer under a rustic, spoonable top.
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Prep Time 15 minutes
Cook Time 45 minutes
rest 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 4 cup fresh elderberries Stems removed.
  • 0.25 cup granulated sugar Set aside 1/4 cup for tossing with berries.
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
Topping batter
  • 1 cup all-purpose flour
  • 0.5 cup granulated sugar Remaining sugar for the batter.
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup unsalted butter Melted.
  • 0.75 cup milk

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 350°F and grease a 9x9-inch baking dish.
Make the filling
  1. Toss the fresh elderberries with 1/4 cup granulated sugar, cornstarch, and lemon juice, then spread evenly in the baking dish.
Mix the batter
  1. Whisk together all-purpose flour, remaining granulated sugar, baking powder, and salt.
  2. Stir in melted unsalted butter and milk just until combined, forming a thick batter.
Assemble and bake
  1. Pour the batter evenly over the elderberries.
  2. Bake for 40–45 minutes, until the top is golden and the fruit is bubbling.
  3. Let cool for 10 minutes before serving warm.

Notes

For the juiciest texture, keep the batter thick and avoid over-mixing once the milk is added. Store covered in the refrigerator up to 3 days; reheat individual portions in the microwave. Freezing is not recommended because the fruit can lose some texture after thawing. Dietary swap: use a plant-based butter and lactose-free milk to keep the topping tender.