1 Shares

Bursting with juicy berries and topped with a golden, buttery biscuit crust, this Mixed Berry Cobbler is the perfect balance of sweet, tart, and comforting. It’s easy to prepare, comes together with pantry staples, and is best enjoyed warm with a scoop of ice cream or whipped cream.

Ingredients

For the Berry Filling

7–8 cups mixed berries (strawberries, blackberries, raspberries, blueberries)
⅔ cup sugar (adjust to taste)
3 Tbsp. cornstarch
2 Tbsp. lemon juice
1 tsp. vanilla extract
Pinch of cinnamon

For the Biscuit Topping

1½ cups all-purpose flour
½ cup sugar
1½ tsp. baking powder
½ tsp. salt
5 Tbsp. unsalted butter, cold and cubed
⅔ cup cold buttermilk

For Topping Before Baking

1 Tbsp. cold buttermilk
Coarse sugar (for sprinkling)

Instructions

Preheat oven: Set oven to 375°F (190°C). Grease a 2.5–3 quart baking dish with nonstick spray.
Prepare the filling:
- Dice large strawberries into quarters.
- In a large bowl, combine berries, sugar, cornstarch, lemon juice, vanilla, and cinnamon.
- Stir gently until coated, then pour into the prepared baking dish in an even layer.
Make the biscuit topping:
- In another bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in the cold butter using your fingers, a pastry cutter, or forks until the mixture resembles pea-sized crumbs.
- Slowly pour in the buttermilk, stirring just until the dough comes together.
Assemble: Scoop the dough over the berry mixture in rustic mounds using a cookie scoop or spoon. Brush the tops with buttermilk and sprinkle with coarse sugar.
Bake: Place in the oven and bake for 40–45 minutes, or until the topping is golden brown and the berry juices are bubbling around the edges.
Cool & serve: Let the cobbler cool for 5–10 minutes before serving. Pair with vanilla ice cream or whipped cream for the best experience.

Why You’ll Love This Recipe

Uses fresh, seasonal berries for maximum flavor.
A classic summer dessert that’s both rustic and elegant.
Easy to make with simple pantry and fridge staples.
Perfect balance of sweet, tart, and buttery flavors.

Tips

Use cold butter to ensure a flaky biscuit topping.
Avoid overmixing the dough—keep it slightly shaggy for the best texture.
If berries are very sweet, reduce the sugar slightly.
Place the baking dish on a lined sheet pan to catch any bubbling juices.

Variations and Substitutions

Berries: Use any combination of fresh or frozen berries. No need to thaw frozen berries first.
Topping: Swap buttermilk with heavy cream or whole milk plus 1 tsp. vinegar or lemon juice.
Flavor boost: Add orange zest or almond extract for a twist.
Gluten-free: Use a 1:1 gluten-free flour blend for the biscuit topping.

FAQs

Can I make this ahead of time?
Yes! Assemble the filling and topping separately. Store in the fridge for up to 24 hours, then bake just before serving.

Can I freeze cobbler?
Yes. Bake, cool completely, then wrap tightly and freeze for up to 2 months. Reheat in the oven until warmed through.

Can I use frozen berries?
Absolutely. Just add 1 extra tablespoon of cornstarch to absorb extra liquid.

Serving Suggestions

Serve warm with vanilla ice cream or freshly whipped cream.
Pair with a drizzle of custard or a dollop of mascarpone for something extra indulgent.
Enjoy leftovers cold or gently reheated for breakfast with a spoonful of Greek yogurt.