Mixed Berry Cobbler Recipe
This Mixed Berry Cobbler Recipe is everything you love about a summer berry dessert in one cozy, bubbling pan—sweet-tart mixed berries, golden biscuit topping, and that old-fashioned “someone made this with love” feeling.
Full Recipe Introduction
If you’ve never made a mixed berry cobbler before, think of it as a cross between a berry pie and a quick biscuit—less fussy than pie, more rustic than cake, and so satisfying. This is the kind of rustic fruit dessert I pull out for backyard barbecues, church potlucks, and simple Sunday dinners when I want something special but don’t feel like fussing with pie crust.
What makes this Mixed Berry Cobbler Recipe stand out is the generous mixed berry filling and the tender biscuit topping. You get all the flavors of a classic berry cobbler recipe—juicy, jammy fruit, a hint of lemon, warm cinnamon—without any fancy equipment or special skills. If you can stir, you can make this.
I also love that this baked fruit cobbler is flexible. You can use fresh or frozen berries, adjust the sweetness, even tuck in a peach or two if that’s what’s rolling around your crisper drawer. It’s a true homemade berry cobbler that meets you where you are and uses what you have.
And since I’m 50 and have baked more cobblers than my hips care to remember, I can tell you: this one is weeknight-friendly but still company-worthy. Serve it warm with a scoop of vanilla ice cream, and watch everyone go quiet for a minute—that’s how you know it’s good.
Why You’ll Love This Mixed Berry Cobbler Recipe
- Uses simple pantry ingredients you probably already have.
- Works with fresh or frozen mixed berries, so it’s a year-round treat.
- Easier than pie—no rolling, no chilling, just a quick biscuit topping cobbler.
- Perfect balance of sweet and tart, with a bright, fruity mixed berry filling.
- Cozy, rustic fruit dessert that looks homemade (in the best way).
- Scales easily for a crowd or a small family gathering.
- Bakes up in about 40 minutes, so it’s a realistic weeknight dessert.
- Beautiful color from the mixed berries—very “bring this to the party and show off.”
Ingredients
Here’s everything you’ll need for this easy cobbler recipe. I’ll add a few tips as we go, like I would if you were standing in my kitchen with a cup of coffee.
Mixed Berry Filling
- 6 cups mixed berries (fresh or frozen; I like a blend of blueberries, raspberries, blackberries, and strawberries)
- ½–¾ cup granulated sugar (use ½ cup for tart berries, up to ¾ cup if your berries are very sour)
- 2 tablespoons cornstarch (for thickening the juices)
- 1 tablespoon lemon juice (fresh if you can; bottled works in a pinch)
- 1 teaspoon lemon zest (optional, but brightens the flavor)
- 1 teaspoon pure vanilla extract
- ¼ teaspoon ground cinnamon (just a hint for warmth)
- Pinch of salt
Berry tip: If you’re using frozen berries, don’t thaw them. Toss them with the other filling ingredients straight from the freezer; you may need to add 5–10 minutes to the baking time.
Biscuit Topping
- 1 ½ cups all-purpose flour
- ⅓ cup granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon fine sea salt (or table salt)
- 6 tablespoons cold unsalted butter, cut into small cubes
- ¾ cup buttermilk (or ¾ cup milk mixed with 1 teaspoon lemon juice, rested 5 minutes)
- 1 teaspoon pure vanilla extract
For Finishing
- 1–2 tablespoons coarse sugar or granulated sugar (for sprinkling on top)
- Vanilla ice cream or whipped cream, for serving (optional…but not really optional)
Directions
-
Preheat the oven and prepare your pan.
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish (or a similar 3-quart oven-safe dish) with butter or cooking spray. A ceramic or glass dish works especially well for this oven baked cobbler. -
Mix the berry filling.
In a large bowl, combine the mixed berries, sugar, cornstarch, lemon juice, lemon zest, vanilla, cinnamon, and a pinch of salt. Gently toss until the berries are evenly coated and the cornstarch disappears. If you’re using very sweet berries, start with the lower amount of sugar and taste one berry from the bowl. -
Transfer berries to the baking dish.
Pour the berry mixture into the prepared baking dish, spreading it into an even layer. You want those berries snug but not piled too high in one spot—this helps them cook evenly and gives you that perfect mixed berry filling. -
Start the biscuit topping.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This is your dry mix; make sure there are no clumps of baking powder or soda hiding out, or you’ll get little bitter spots. -
Cut in the butter.
Add the cold butter cubes to the flour mixture. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces of butter. Don’t overwork it—the little bits of butter are what create a tender, flaky biscuit topping cobbler. -
Add the buttermilk mixture.
In a small bowl or measuring cup, stir together the buttermilk and vanilla. Pour this into the flour-butter mixture. Gently stir just until the dough comes together. It’ll be thick and slightly sticky—more like drop biscuit dough than bread dough. If it seems too dry, add 1–2 teaspoons of extra buttermilk. -
Top the berries.
Using a spoon or a small scoop, drop spoonfuls of biscuit dough over the berries. You don’t need to cover every inch; leave some gaps so the berry juices can bubble up as it bakes. That’s part of the charm of a rustic fruit dessert like this. -
Sprinkle and bake.
Sprinkle the top with coarse sugar or granulated sugar for a little sparkle and crunch. Bake for 35–45 minutes, or until the topping is golden brown and the berries are bubbly around the edges. If the top is browning too fast, tent loosely with foil for the last 10 minutes. -
Cool slightly and serve.
Let the cobbler rest for at least 15–20 minutes before serving. This helps the mixed berry filling thicken up a bit so it’s saucy, not soupy. Serve warm with vanilla ice cream or whipped cream for the full mixed berries dessert experience.
Servings & Timing
- Yield: About 8 servings
- Prep Time: 20 minutes
- Bake Time: 35–45 minutes
- Total Time: 55–65 minutes (plus 15–20 minutes cooling before serving)
This makes enough for a family dessert with maybe a little leftover for breakfast—no judgment from me if you eat cobbler with coffee.
Variations
You know what? Once you’ve made this Mixed Berry Cobbler Recipe once, you’ll probably start playing with it. Here are some easy twists:
- Peach & Berry Cobbler: Swap 2 cups of berries for sliced peaches for a juicy summer berry dessert with a peachy twist.
- Gluten-Free Version: Use a good 1:1 gluten-free flour blend in place of the all-purpose flour.
- Lower-Sugar Cobbler: Reduce the sugar in the filling to ⅓ cup and in the topping to ¼ cup; berries will shine through more.
- Citrus-Lovers Cobbler: Add extra lemon zest or even a little orange zest to the filling for a brighter baked fruit cobbler.
- Almond Touch: Stir ½ teaspoon almond extract into the filling and sprinkle sliced almonds over the topping before baking.
- Individual Mini Cobblers: Divide the berries and topping into 6–8 ramekins and bake for 25–30 minutes for personal little berry cobbler recipes.
Storage & Reheating
One of the things I love about this homemade berry cobbler is that it holds up well for a couple of days—if it lasts that long.
- Room Temperature: Let the cobbler cool completely, then cover loosely and keep at room temperature for up to 1 day.
- Refrigerator: For longer storage, cover and refrigerate for 3–4 days. The biscuit topping will soften a bit, but the flavors get even deeper.
- Freezer: You can freeze the baked cobbler, tightly wrapped, for up to 2 months. Let it cool completely first to avoid ice crystals.
Reheating:
- For best texture, reheat leftovers in a 350°F oven for 10–15 minutes, or until warmed through. This helps revive the biscuit topping.
- In a pinch, microwave individual portions for 30–60 seconds; the topping will be softer, but the flavors are still lovely.
Make-Ahead Tip:
You can assemble the berry filling in the baking dish and keep it covered in the fridge for up to 1 day. Mix the biscuit topping right before baking so it stays light and tender.
Notes
- Tasting as you go: Berries vary a lot in sweetness. Taste one before you add sugar and again after you mix the filling. If it makes your cheeks pucker, add a little more sugar.
- Don’t skip the rest period: Letting the cobbler sit after baking might feel like torture, but it really matters. The juices thicken, the flavors meld, and you get cleaner scoops.
- Butter temperature: Keep your butter cold. If your kitchen is warm, you can even pop the flour-butter mixture in the fridge for 5–10 minutes before adding the buttermilk.
- Pan choice: A slightly deeper baking dish helps prevent bubbling over. If you’re worried, set the dish on a foil-lined baking sheet for easy cleanup.
- Serving idea: This mixed berry cobbler makes a sweet finish after grilled chicken or burgers—it’s got that backyard cookout energy. I’ve also served it at Thanksgiving as a lighter, fruity counterpoint to all the pumpkin and pecan.
Honestly, after testing this recipe more times than I’ll admit, the biggest lesson I learned was to let the fruit shine. Don’t drown it in sugar; let that mixed berries dessert taste like real berries.
FAQs
Can I use only one type of berry instead of mixed berries?
Yes, absolutely. This works as a straight blueberry cobbler, raspberry cobbler, or blackberry cobbler recipe—just keep the total amount of fruit at about 6 cups.
Do I need to thaw frozen berries first?
No. Use them straight from the freezer. Just know you may need to add 5–10 minutes to the baking time, and the filling might be slightly more juicy (which many people love).
My cobbler is runny—what happened?
It may not have baked long enough, or it was cut too soon. Make sure the filling is bubbling in the center before you pull it from the oven, and let it rest at least 15–20 minutes.
Can I make this Mixed Berry Cobbler Recipe dairy-free?
Yes. Use a plant-based butter and a non-dairy milk (like almond or oat milk) soured with a teaspoon of lemon juice instead of buttermilk.
What can I use instead of cornstarch?
You can use 3 tablespoons of all-purpose flour or 2 tablespoons of tapioca starch to thicken the mixed berry filling.
Can I reduce the sugar even more?
You can. Just keep in mind that sugar doesn’t only sweeten—it also helps thicken the juices and balance the tartness. Try cutting 2 tablespoons at a time and see how you like it.
Is this cobbler better warm or cold?
Warm is classic, especially with ice cream, but I’ll confess: a cold square of berry cobbler for breakfast with Greek yogurt is pretty wonderful.
Can I double the recipe for a crowd?
Yes. Bake it in a large roasting pan or two 9×13-inch pans. The bake time will be similar; just watch for a golden topping and bubbling fruit.
Conclusion
This Mixed Berry Cobbler Recipe is one of those desserts that feels both nostalgic and fresh—like something your grandmother made, but with enough flexibility to fit your busy life and whatever berries you’ve got. It’s an easy cobbler recipe with big payoff: juicy mixed berry filling, golden biscuit topping, and a whole lot of happy faces around the table.
If you try this berry cobbler recipe, I’d love to hear how it turns out for you—what berry mix you used, whether you served it warm with ice cream, or cold the next morning with coffee. And if you’re craving more cozy, oven baked cobbler ideas, stick around and explore more of my fruit desserts; there’s always something sweet coming out of my oven.
Mixed Berry Cobbler
Ingredients
- 6 cups mixed berries fresh or frozen; such as blueberries, raspberries, blackberries, and strawberries
- 1/2–3/4 cup granulated sugar use 1/2 cup for sweeter berries, up to 3/4 cup for very tart berries
- 2 tablespoons cornstarch for thickening the berry juices
- 1 tablespoon lemon juice fresh if possible
- 1 teaspoon lemon zest optional, for brighter flavor
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- salt pinch, for the berry filling
- 1 1/2 cups all-purpose flour
- 1/3 cup granulated sugar for biscuit topping
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt or table salt, for biscuit topping
- 6 tablespoons unsalted butter cold, cut into small cubes
- 3/4 cup buttermilk or 3/4 cup milk mixed with 1 teaspoon lemon juice, rested 5 minutes
- 1 teaspoon vanilla extract for biscuit topping
- 1–2 tablespoons coarse sugar or granulated sugar for sprinkling on top
- vanilla ice cream or whipped cream for serving, optional
- butter or cooking spray for greasing the baking dish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch (or similar 3-quart) baking dish with butter or cooking spray.
- In a large bowl, combine the mixed berries, 1/2–3/4 cup sugar, cornstarch, lemon juice, lemon zest (if using), 1 teaspoon vanilla, cinnamon, and a pinch of salt. Gently toss until the berries are evenly coated and the cornstarch is no longer visible.
- Pour the berry mixture into the prepared baking dish and spread into an even layer so the berries cook evenly.
- In a medium bowl, whisk together the flour, 1/3 cup sugar, baking powder, baking soda, and 1/2 teaspoon salt until well combined and no clumps remain.
- Add the cold cubed butter to the flour mixture. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- In a small bowl or measuring cup, stir together the buttermilk and 1 teaspoon vanilla. Pour into the flour-butter mixture and gently stir just until a thick, slightly sticky dough forms. If the dough seems very dry, add 1–2 teaspoons more buttermilk.
- Using a spoon or small scoop, drop spoonfuls of biscuit dough over the berry filling. Leave some small gaps between the pieces so the berry juices can bubble up around them as the cobbler bakes.
- Sprinkle the biscuit topping with 1–2 tablespoons of coarse or granulated sugar. Bake for 35–45 minutes, or until the topping is golden brown and the berry filling is bubbling around the edges and in the center. If the top is browning too quickly, tent the dish loosely with foil for the last 10 minutes.
- Remove the cobbler from the oven and let it rest for 15–20 minutes so the juices can thicken. Serve warm with vanilla ice cream or whipped cream, if desired.
