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Indulge in this classic mixed berry cobbler’s delightful combination of juicy sweet berries and a buttery-rich biscuit topping. This easy dessert recipe is made with strawberries, blueberries, and raspberries, then topped with an easy-to-make cobbler topping!
Indulge in the delightful sweetness of fresh berries with this classic dessert that will take you on a journey to summertime bliss with every mouthful. Whether you’re an experienced baker or just looking for a comforting treat to satisfy your sweet cravings, our recipe will guide you through the process of making the perfect mixed berry cobbler.
You can rest assured that every spoonful you savor will be filled with irresistible goodness and nostalgic memories. If you’re a fan of cobblers, make sure you check out our popular Peach Cobbler!
Ingredients Needed for Berry Cobbler
Mixed Berry Filling
- Strawberries, Raspberries and Blueberries: using a variety of berries gives a mash up of flavors and a beautiful coloring to our dessert. Feel free to sub with more of one berry or swap out one and add in blackberries.
- Lemon: adding lemon zest and juice to the berries gives a nice burst of fresh flavor and a bit of citrus to balance the sweetness.
- Sugar: adds a bit of sweetness to the tart berries and helps the fruit to release their juices.
- Cornstarch: helps thicken the juices to create a syrup.
Best Cobbler Biscuit Topping
- All Purpose Flour: the base of the cobbler topping.
- Salt: a pinch of salt helps to enhance flavors and balance sweetness.
- Sugar: gives a bit of sweetness to the biscuit topping.
- Baking Powder: the leavener to give a slight rise to our topping.
- Cold Butter: using cold butter is what gives a nice sturdy biscuit texture to the cobbler topping.
- Buttermilk: gives a tangy flavor to the topping and helps it bake up light and fluffy.
How to Make Mixed Berry Cobbler
- Prepare the berries by cleaning as needed. Cut the leaves off of the strawberries and slice into bite size pieces.
- Add the lemon juice, zest, cornstarch, salt and sugar. Stir to combine and let this sit to the side while preparing the topping.
- Mix the cobbler topping in a medium size bowl by adding all of the dry ingredients together, then cut in the cold butter. Once the mixture has a coarse meal texture, then pour in the buttermilk and stir to combine.
- Spoon the dough onto the top of the berries in the baking dish. Don’t spread it around, we want it to stay in scoops to give that cobbled appearance on top.
- Bake for approximately 45 minutes until the biscuits are baked through and the berries are juicy and bubbling around the edges.
Using Frozen Berries
Make this cobbler with frozen berries also!
- Use the berries still frozen, no need to thaw them.
- Treat them the same way.
- Since they were previously frozen, the berry layer may be more juicy.. but there’s nothing wrong with that!
Berry Cobbler FAQs
Absolutely! This cobbler recipe is easily adaptable to use other fruits. The topping is the same recipe we use in our peach cobbler.
The name cobbler refers to the “cobbled” topping of the dessert. Scoops of a biscuit type dough is baked over sweetened fruit and gives the cobbled texture.
Cobblers have a biscuit topping, crisps have oat streusel, and crumbles have crumb topping without oats.
Storage Information
- Make Ahead Instructions: Prep both the berries and the biscuit dough and store them in separate sealed containers. Add the berries to the baking dish and spoon the biscuit dough on top just before baking.
- Leftovers: store leftovers at room temperature for up to 2 days. Storing covered or in a sealed container in the refrigerator will prolong the storage time to 4-5 days.
- Freezer: cool the cobbler completely to room temperature. Then wrap in plastic wrap and then in foil. Store in the freezer for up to 3 months. Thaw by removing to the refrigerator overnight.
More Fruit Dessert REcipes
- Peach Cobbler
- Fresas con Crema
- Strawberry Shortbread with Buttermilk Biscuits
- Southern Banana Pudding
Mixed Berry Cobbler
Ingredients
Cobbler Topping
- 1½ cup all purpose flour
- ½ cup white sugar
- ½ teaspoon salt
- 1 teaspoon baking powder
- 6 tablespoons unsalted butter cold
- 1 teaspoon vanilla extract
- ¾ cup buttermilk
Instructions
- Preheat the oven to 350 degrees F.
- Wash all of the berries and chop the strawberries into into 1/2 inch chunks.
- Add the berries to a 9×13 baking dish.
- Sprinkle with sugar, cornstarch, and salt. Add in the lemon zest and juice. Stir to combine. Set aside while preparing the topping.
- In a medium size mixing bowl stir together the flour, sugar, salt and baking powder.
- Cut up the butter into small cubes and using a pastry cutter or a food processor cut the butter into the dry ingredients until coarse meal texture.
- Pour in the buttermilk and vanilla extract. Stir to combine.
- Using a spoon scoop up the batter and place on top of the berries. Don’t spread it around, it should have a “cobbled” appearance.
- Bake for 45-50 minutes until the topping is golden brown and cooked through.
- Remove from the oven and let cool briefly before serving.
- Top with vanilla ice cream or whipped cream.
Equipment
Notes
- Make Ahead Instructions: Prep both the berries and the biscuit dough and store them in separate sealed containers. Add the berries to the baking dish and spoon the biscuit dough on top just before baking.
- Leftovers: any leftovers can be stored at room temperature for up to 2 days. Storing covered or in a sealed container in the refrigerator will prolong the storage time to 4-5 days.
- Freezer: cool the cobbler completely to room temperature. Then wrap in plastic wrap and then in foil. Store in the freezer for up to 3 months. Thaw by removing to the refrigerator overnight.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by the talented KJandCompany.co
