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Mixed Berry Cobbler Recipe

Mixed Berry Cobbler

This Mixed Berry Cobbler is a cozy, rustic fruit dessert with juicy mixed berries and a golden biscuit topping—simple, flexible, and perfect for sharing with family and friends.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8 servings

Ingredients
  

  • 6 cups mixed berries fresh or frozen; blueberries, raspberries, blackberries, halved strawberries all work
  • 1/2-3/4 cup granulated sugar use 1/2 cup for sweeter berries, up to 3/4 cup for very tart ones
  • 2 tablespoons cornstarch helps thicken the berry juices
  • 1 tablespoon lemon juice fresh preferred, bottled in a pinch
  • 1 teaspoon lemon zest optional, brightens the flavor
  • 1 teaspoon vanilla extract
  • fine sea salt pinch, for the berry filling
  • 1 1/2 cups all-purpose flour unbleached flour works best
  • 1/3 cup granulated sugar for the biscuit topping
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt for the biscuit topping
  • 6 tablespoons unsalted butter cold, cut into small cubes
  • 3/4 cup buttermilk or whole milk mixed with 1 teaspoon lemon juice and rested 5 minutes
  • 1 teaspoon vanilla extract for the biscuit topping
  • 1-2 tablespoons coarse sugar such as turbinado or raw sugar, for sprinkling on top
  • butter or non-stick spray for greasing the baking dish
  • vanilla ice cream or whipped cream optional, for serving

Instructions
 

  • Preheat the oven to 375°F (190°C). Lightly butter or spray a 9x13-inch baking dish (or similar 3-quart casserole) to prevent sticking and make serving easier.
  • In a large bowl, combine the mixed berries, 1/2–3/4 cup granulated sugar, cornstarch, lemon juice, lemon zest, vanilla, and a pinch of fine sea salt. Gently toss until the berries are evenly coated and no dry cornstarch remains. If using frozen berries, break up any clumps as gently as possible.
  • Taste a berry or two from the bowl. If they are very tart and make your lips pucker, sprinkle on another tablespoon or two of sugar and toss again until evenly distributed.
  • Pour the mixed berry filling into the prepared baking dish and spread it into an even layer. Scrape any remaining sugar-cornstarch mixture from the bowl into the dish, as it will help thicken the juices.
  • In a separate bowl, whisk together the flour, 1/3 cup granulated sugar, baking powder, and 1/2 teaspoon fine sea salt until well combined.
  • Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter, two knives, or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter still visible.
  • Stir the buttermilk and 1 teaspoon vanilla together, then pour over the flour-butter mixture. Gently stir with a fork or spatula just until the dough comes together and no dry flour remains. The dough should be thick, soft, and slightly sticky, similar to drop biscuit dough. Do not overmix.
  • Using a spoon or a cookie scoop, drop spoonfuls of the biscuit dough over the berry layer. Leave small gaps between the mounds of dough so the berry juices can bubble up as the cobbler bakes. Sprinkle the top evenly with coarse sugar for crunch and shine.
  • Place the baking dish on a rimmed baking sheet to catch any drips. Bake for 35–45 minutes, or until the biscuit topping is golden brown and the berry filling is bubbling thickly around the edges and through some of the gaps. If using frozen berries, start checking around 40 minutes and be prepared to bake up to about 50 minutes. If the topping browns too quickly, loosely tent the dish with foil for the last 10 minutes of baking.
  • Transfer the baked cobbler to a cooling rack and let it rest for at least 20–30 minutes to allow the filling to thicken. Serve warm with vanilla ice cream, whipped cream, or your preferred topping.

Notes

Yield: Serves 8 generously (or 10 smaller portions). Prep Time: about 15–20 minutes. Bake Time: 35–45 minutes (a bit longer if using frozen berries). Rest Time: 20–30 minutes to let the filling set. For a gluten-free version, use a 1:1 gluten-free baking flour for both the filling thickener (if needed) and the biscuit topping. Store leftovers covered in the refrigerator for 3–4 days, or freeze for 2–3 months. Reheat in a 325°F oven for 15–20 minutes for the best texture.
Keyword Baked Fruit Cobbler, Berry Cobbler, Easy Cobbler Recipe, Mixed Berry Cobbler, Rustic Fruit Dessert, summer dessert
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