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Mixed Berry Cobbler Recipe

Mixed Berry Cobbler

This Mixed Berry Cobbler is a cozy, old-fashioned dessert with a juicy mixed berry filling and a golden, tender biscuit topping. It’s flexible, works with fresh or frozen berries, and is easy enough for a weeknight but special enough for company.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8 servings

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.

Notes

If using frozen berries, do not thaw them first; toss them with the filling ingredients straight from the freezer and add 5–10 minutes to the baking time. Let the baked cobbler rest before serving so the juices thicken. For a gluten-free version, use a 1:1 gluten-free flour blend instead of all-purpose flour. Cobbler can be kept at room temperature up to 1 day, or refrigerated 3–4 days; reheat at 350°F for 10–15 minutes to refresh the topping.
Keyword Berry Dessert, easy dessert, Frozen Berries Recipe, Fruit Cobbler, Mixed Berry Cobbler, Summer dessert
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