Go Back

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 minutes
Cook Time 40 minutes
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.