Introduction

Oh, the smell of a bubbling fruit cobbler wafting from the oven… it just screams “home,” doesn’t it? I remember my grandma making this for us on summer evenings, the warm, sweet berries and fluffy topping being the perfect end to a long day of playing outside. This Mixed Berry Cobbler recipe is just like that – simple, comforting, and guaranteed to bring smiles. It’s so easy, you can whip it up any night of the week, and it feels special enough for guests or a cozy weekend treat.

Why You’ll Love This Recipe

Fast: From start to finish, you’ll have a delicious cobbler ready in under an hour!
Easy: Seriously, this recipe is forgiving and straightforward. No fancy techniques needed.
Giftable: Bake it in a cute dish, and you’ve got a wonderful homemade gift for friends or neighbors.
Crowd-pleasing: Who can resist warm berries topped with a tender biscuit-like crust, especially with a scoop of ice cream?

Ingredients

Here’s what you’ll need to create this berry magic. Don’t worry if you don’t have all the exact berries; a mix is what makes it so good!

For the Berry Filling:
- 1 tablespoon softened butter (just to grease your dish nicely!)
- 2 pounds mixed berries (fresh or frozen work wonderfully – think blueberries, raspberries, strawberries, blackberries!)
- 1 tablespoon lemon juice (brightens up the berry flavor)
- 1 teaspoon lemon zest (adds an extra zing!)
- 1 teaspoon vanilla extract (always a good idea for sweetness)
- 1/2 cup granulated sugar (adjust to your berry sweetness)
- 2 1/2 tablespoons cornstarch (our little helper to thicken the juices)
- 1 teaspoon cinnamon (adds a warm hug to the berries)
- 1/4 teaspoon nutmeg (just a pinch for that cozy aroma)
- 1/8 teaspoon salt (enhances all the sweet flavors)
For the Cobbler Topping:
- 2 cups all-purpose flour (the base of our delicious topping)
- 3/4 cup sugar (for a sweet, tender crust)
- 2 teaspoons baking powder (to give our topping a nice lift)
- 1 teaspoon salt (balances the sweetness)
- 12 tablespoons cold unsalted butter, cubed small (the secret to a flaky topping – keep it COLD!)
- 1/2 cup buttermilk (for that tender, biscuit-like texture. You can substitute with milk + 1/2 tsp vinegar if needed!)
- 1 teaspoon vanilla extract (because, why not?)
For the Garnish:
- 1 tablespoon raw or coarse sugar (for a little sparkle and crunch on top)
- 1 tablespoon buttermilk (optional, for drizzling)
- 1/4 teaspoon ground cinnamon (mixed with the sugar for extra warmth)
For Serving:
- Vanilla ice cream (the absolute best companion!)

How to Make It

Ready to get baking? Let’s do this!

Preheat your oven: Get it nice and toasty to 375°F (190°C).
Prep your dish: Grab a baking dish (an 8×8 or 9×9 inch is perfect) and give it a good grease with that softened butter. This stops our yummy filling from sticking.
Mix the berry filling: In a big bowl, toss together your beautiful mixed berries, lemon juice, lemon zest, vanilla extract, granulated sugar, cornstarch, cinnamon, nutmeg, and that tiny pinch of salt. Give it a gentle stir so you don’t mash your berries too much.
Pour in the berries: Carefully pour that gorgeous berry mixture into your greased baking dish.
Start on the topping: In a separate bowl, whisk together the flour, 3/4 cup sugar, baking powder, and salt. This is your dry base.
Cut in the butter: Now for the fun part! Add your cold, cubed butter to the dry ingredients. Use a pastry blender, two forks, or even your fingertips to cut the butter into the flour mixture until it looks like coarse crumbs. Think tiny peas!
Add the wet ingredients: Stir in the buttermilk and vanilla extract until the dough just comes together. Don’t overmix – we want it to be a little shaggy.
Top the berries: Drop spoonfuls of this delicious topping mixture all over the berry filling. Don’t worry about covering it perfectly; the rustic look is part of its charm!
Add the sparkle: In a tiny bowl, mix together the coarse sugar and the 1/4 teaspoon of cinnamon. Sprinkle this over the topping. If you like an extra little moistness and shine, you can drizzle that optional tablespoon of buttermilk over the top too.
Bake until golden: Pop it into your preheated oven for 35-45 minutes. You’ll know it’s ready when the topping is a beautiful golden brown and you can see the berry filling bubbling around the edges. Oh, that smell!
Cool and serve: Let your cobbler cool for about 10-15 minutes. This lets the filling set up a bit. Then, serve warm with a generous scoop of vanilla ice cream. It’s pure bliss!

Substitutions & Additions

Feel free to get creative with your cobbler! It’s pretty adaptable.

Berries: If you don’t have mixed berries, a single type like all blueberries or all strawberries works just as well. Peaches or apples can also be lovely additions or substitutions, especially in the fall.
Buttermilk Substitute: No buttermilk? No problem! Measure out 1/2 cup of regular milk and stir in 1/2 teaspoon of white vinegar or lemon juice. Let it sit for 5 minutes, and you’ve got a perfect buttermilk substitute.
Spices: Feel free to play with the spices! A pinch of cardamom or even some ground ginger can add a lovely twist.
Nuts: For an extra crunch, you could add a handful of chopped pecans or walnuts to the topping mixture.

Tips for Success

A few little secrets to make your cobbler absolutely perfect every time!

Keep the butter COLD: This is key for a flaky, tender topping. If your kitchen is warm, pop the butter back in the fridge for a few minutes before you start.
Don’t overmix the topping: Just mix until it comes together. Overmixing can make your topping tough. A few flour streaks are okay!
Frozen Berries: If you’re using frozen berries, don’t thaw them completely before adding them to the filling. They’ll release extra liquid as they bake, which is what we want! You might need to add a minute or two to the baking time.
Prep Ahead: You can prepare the berry filling and the dry topping ingredients separately a day in advance and store them in the fridge. Then, just mix the wet ingredients into the topping and assemble when you’re ready to bake.

How to Store It

Leftover cobbler is a delicious treat!

Once cooled, you can store any leftover cobbler loosely covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, gently warm individual portions in the microwave or the oven. It’s also surprisingly delicious cold straight from the fridge!

FAQs

Got questions? I’ve got answers!

Can I use canned fruit instead of fresh or frozen?

While fresh or frozen berries give the best texture and flavor, you can use canned fruit. Drain them very well and consider reducing the sugar in the filling slightly, as canned fruits are often sweetened.

How do I know if my cobbler is done?

The topping should be golden brown, and the berry filling should be visibly bubbling around the edges of the dish. If the topping is browning too quickly but the filling isn’t bubbling, you can loosely tent the cobbler with foil.

Can I make this gluten-free?

Yes! You can substitute the all-purpose flour with a good quality gluten-free all-purpose flour blend. You might need to adjust the amount of liquid slightly depending on the blend you use.

Mixed Berry Cobbler

A simple, comforting, and delicious mixed berry cobbler recipe that's perfect for any occasion. Features a sweet berry filling topped with a tender biscuit-like crust.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 40

Servings 8 servings

Equipment

Baking dish 8x8 or 9x9 inch
Large bowl
Separate bowl
pastry blender or two forks or fingertips
Tiny bowl

Ingredients

For the Berry Filling

1 tablespoon softened butter to grease your dish
2 pounds mixed berries fresh or frozen (blueberries, raspberries, strawberries, blackberries)
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
0.5 cup granulated sugar adjust to your berry sweetness
2.5 tablespoons cornstarch to thicken the juices
1 teaspoon cinnamon
0.25 teaspoon nutmeg
0.125 teaspoon salt enhances sweet flavors

For the Cobbler Topping

2 cups all-purpose flour
0.75 cup sugar for a sweet, tender crust
2 teaspoons baking powder to give topping lift
1 teaspoon salt balances sweetness
12 tablespoons cold unsalted butter cubed small, keep it COLD!
0.5 cup buttermilk for tender, biscuit-like texture
1 teaspoon vanilla extract

For the Garnish

1 tablespoon raw or coarse sugar for sparkle and crunch
1 tablespoon buttermilk optional, for drizzling
0.25 teaspoon ground cinnamon mixed with sugar

For Serving

vanilla ice cream the absolute best companion!

Instructions

Preheat your oven to 375°F (190°C).
Grease an 8x8 or 9x9 inch baking dish with softened butter.
In a large bowl, combine mixed berries, lemon juice, lemon zest, vanilla extract, granulated sugar, cornstarch, cinnamon, nutmeg, and salt. Toss gently.
Pour the berry mixture into the prepared baking dish.
In a separate bowl, whisk together flour, 3/4 cup sugar, baking powder, and salt.
Cut in the cold, cubed butter using a pastry blender, two forks, or fingertips until the mixture resembles coarse crumbs.
Stir in the buttermilk and vanilla extract until the dough just comes together. Do not overmix.
Drop spoonfuls of the topping mixture over the berry filling.
In a tiny bowl, mix together the coarse sugar and 1/4 teaspoon cinnamon. Sprinkle over the topping. Optionally, drizzle with the tablespoon of buttermilk.
Bake for 35-45 minutes, or until the topping is golden brown and the berry filling is bubbling.
Let cool for 10-15 minutes before serving warm with vanilla ice cream.

Notes

Keep the butter cold for a flaky topping. Don't overmix the topping dough. Frozen berries work well; don't thaw completely. Can be made gluten-free with a GF flour blend.