Italian Ricotta Berry Breakfast Cobbler

Ricotta has long been Italy’s soft fresh cheese for simple morning sweets and bakes. Here it meets juicy mixed berries and lemon zest in a tender breakfast cobbler made for leisurely brunch.

Serves 6 · 15 min prep · 35 min cook

Estimate for one serving

• 390 cal
• 12g protein
• 48g carbs
• 17g fat
• 3g fiber

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Ingredients

• 15 oz whole-milk ricotta cheese
• 4 cups mixed fresh or frozen berries
• 1/2 cup granulated sugar
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 6 tbsp cold unsalted butter, cubed
• 3/4 cup whole milk
• 1 large egg
• 2 tbsp powdered sugar
• for drizzling honey or maple syrup

Instructions

1. 1Preheat the oven to 375°F and butter a 9-inch square or similar deep baking dish.
2. 2In a bowl, toss the berries with half the sugar, the lemon juice, and half the lemon zest. Spread the fruit mixture evenly in the bottom of the dish.
3. 3In another bowl, stir the ricotta with the remaining sugar, remaining lemon zest, vanilla, and the egg until smooth and creamy. Dollop spoonfuls of the ricotta over the berries without fully covering them.
4. 4For the cobbler topping, whisk the flour, baking powder, and salt in a medium bowl. Cut in the cold butter with a pastry blender or fingertips until the mixture looks like coarse crumbs with pea-sized bits.
5. 5Pour in the milk and stir gently just until a soft, shaggy dough forms; do not overmix or the topping will toughen.
6. 6Drop large spoonfuls of the dough over the ricotta and berries, leaving a few gaps so the fruit can bubble up the biscuits.
7. 7Bake for 32 to 38 minutes until the topping is deep golden, the ricotta is set at the edges, and the berry juices are thick and bubbling.
8. 8Cool the cobbler on a rack for at least 10 minutes so the filling thickens slightly and is easier to scoop.
9. 9Dust lightly with powdered sugar and finish with a thin drizzle of honey if desired.
10. 10Serve warm in bowls for a brunchy Italian-leaning breakfast cobbler that feels like dessert but works for weekend mornings.