Dessert: Italy – Cobbler Di Mirtilli E Sambuco Con Yogurt Greco (Elderberry-Blackberry Cobbler with Greek Yogurt)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 cups (600 g) blackberries (fresh or thawed)
1 / 3 cup (80 ml) elderberry syrup or elderberry jam (cooked)
1 / 2 cup (100 g) granulated sugar
1 tbsp (15 ml) lemon juice
1 cup (120 g) all-purpose flour
1 / 3 cup (65 g) granulated sugar (for topping batter)
1 1 / 2 tsp (7.5 ml) baking powder
1 / 4 tsp (1.25 ml) salt
6 tbsp (85 g) cold unsalted butter, cut into pieces
1 / 2 cup (120 ml) milk
2 cups (480 g) Greek yogurt (for serving)
Powdered sugar for dusting (optional)

Show original ingredient measurements

4 cups (600 g) blackberries (fresh or thawed)
1 / 3 cup (80 ml) elderberry syrup or elderberry jam (cooked)
1 / 2 cup (100 g) granulated sugar
1 tbsp (15 ml) lemon juice
1 cup (120 g) all-purpose flour
1 / 3 cup (65 g) granulated sugar (for topping batter)
1 1 / 2 tsp baking powder
1 / 4 tsp salt
6 tbsp (85 g) cold unsalted butter, cut into pieces
1 / 2 cup (120 ml) milk
2 cups (480 g) Greek yogurt (for serving)
Powdered sugar for dusting (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat oven to 375°F (190°C). In a baking dish, toss blackberries with elderberry syrup, 1/2 cup (120 ml) sugar and lemon juice; set aside.
2. In a bowl, combine flour, 1/3 cup (80 ml) sugar, baking powder and salt; cut in cold butter until mixture resembles coarse crumbs.
3. Stir in milk until a soft batter forms; drop spoonfuls of batter over the berry mixture, covering as much as possible.
4. Bake 35–40 minutes until topping is golden and filling is bubbly.
5. Serve warm with a dollop of chilled Greek yogurt and a light dusting of powdered sugar.

1. Preheat oven to 375°F (190°C). In a baking dish, toss blackberries with elderberry syrup, 1/2 cup sugar and lemon juice; set aside.
2. In a bowl, combine flour, 1/3 cup sugar, baking powder and salt; cut in cold butter until mixture resembles coarse crumbs.
3. Stir in milk until a soft batter forms; drop spoonfuls of batter over the berry mixture, covering as much as possible.
4. Bake 35–40 minutes until topping is golden and filling is bubbly.
5. Serve warm with a dollop of chilled Greek yogurt and a light dusting of powdered sugar.