Mixed Berry Cobbler
This post may contain affiliate links. Please read our disclosure policy.
It’s not summer time without a Mixed Berry Cobbler on the table!
Bubbling-hot, fresh fruit swirls around the golden brown edges of the light and flakey biscuit topping when my Mixed Berry Cobbler is ready for it’s unveiling from the oven.
I love loading 7 to 8 cups of fresh, sweet and juicy strawberries, blueberries, raspberries and blackberries into the mixed berry filling. As they bubble and cook into a syrupy sweetness, the buttermilk biscuit bakes into a buttery, crunchy-sugar topped biscuit that is absolutely delicious.
Celebrating summer with a fruit fresh dessert just couldn’t get any better especially when the dessert calls for lush berries tumbled together with just a bit of added sugar, fresh lemon juice (for a soft hint of tartness), a dash of cinnamon and some cornstarch to thicken up the syrupy juices of the ripe berries.
Cobblers are such a sweet and simple way to satisfy that craving for a summertime dessert, and if you really want to impress, then top off my Mixed Berry Cobbler with a scoop of your favorite, rich and creamy vanilla ice cream or whipped cream and this heavenly dessert is transformed into a sweet dish that makes an exquisite finish to a memorable summer evening.
If you like this Mixed Berry Cobbler you should check out my Mini Peach Cobblers and Pomegranate Apple Cobbler too!
Why This Recipe Works
- It is a simple recipe to make.
- Fresh berries are everywhere, which makes this just that much easier to make.
- It is so versatile. If you have a favorite berry you can double up on them. Or if you have some berries that are just not your favorite, then you can leave leave them out! You can also incorporate cherries, peaches, or any of your summertime fresh fruit varieties.
- This recipe will impress your guests.
- Having a big group over? This recipe easily doubles up to serve more, just use a larger 9×13 inch pan.
Ingredient Notes
For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Mixed berries: I used fresh strawberries, blackberries, raspberries and blueberries.
- Lemon juice: The delicate tartness of the lemon juice balances out the sweetness of the berries
- Sugar: the natural sweetness from the berries is great but a little extra sugar helps bring the dish together. Use less, if preferred.
- Cornstarch: This thickener mixed with the sweet berries and their juices helps make a yummy sauce for the cobbler.
- Vanilla extract: use pure vanilla extract. This little amount enhances the fruit flavors.
- Cinnamon: The sweet, light citrusy notes of cinnamon compliment the berry flavors in this Mixed Berry Cobbler.
- All purpose flour: All purpose flour helps bake up a light and fluffy biscuit topping for this summertime favorite. Use a 1-1 gluten free flour, if needed.
- Baking powder: Baking powder helps the dough rise and adds to the light and flakey texture.
- Salt: Never skip the salt. It highlights the flavors and brings the sweetness of the fruit forward.
- Butter: biscuits get their tender crumb and layers from the suspension of fat in flour so the butter needs to be at a cold, solid state for an ultra flaky biscuit topping.
- Buttermilk: Tangy and rich buttermilk bakes up a rich, more flavorful biscuit topping
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Combine the ingredients for the berry mixture.
- Pour into a 3QT oven safe baking dish.
- Combine the dry ingredients, cut in the butter, stream in the buttermilk and stir to bring together the soft dough.
- Scoop onto the berry mixture using a cookie scoop.
- Bake for 40-45 minutes or until the tops are browned and the juices are bubbling.
Expert Tips and Variations
- Make the biscuit topping gluten free by using a gluten free 1-1 replacement flour such as Bob’s Red Mill.
- For added variety you can substitute any of the berries with Acai or boysenberries.
- Chop any large strawberries into smaller pieces.
- Stir the fruit gently to keep the berries from breaking down.
- Scoop the cobbler biscuit topping onto the fruit using a cookie scoop (I used a 3 Tbsp. scoop) and be sure to leave space between each portion of topping. This allows the steam to escape while the cobbler bakes.
FAQ
How can I tell when my cobbler is done?
The cobbler should register 200°F with an instant read thermometer in the thickest part of the biscuit topping. The berry filling will be hot and bubbling around the edges and the biscuit topping will have a deep golden brown color, not light golden.
Why is my berry cobbler runny?
The berries could have been extra juicy. Be sure to wash and dry the berries so you’re not adding any excess water to the berry mixture. Allow the cobbler to cool for a few minutes to allow the juices to thicken before serving. And be sure to always use the cornstarch, it helps thicken all the juices!
What is the difference between a cobbler and a crumble?
A cobbler has a biscuit-like topping, a crumble has more of a streusel-like topping which makes it more similar to a crisp. And the difference between a crumble and a crisp is that traditionally a crisp has oats in it and a crumble does not. 
Can I use frozen berries?
I recommend using fresh but frozen will work, too! Do not thaw them before adding in. Using frozen berries will also make your cobbler more liquid-y.
How do I store baked cobbler and for how long?
I find berry cobbler is best enjoyed the same day. But if you have leftovers, I suggest you store the baked, and cooled-to-room-temperature cobbler in an airtight container for no more than 3 days.
Can I make the cobbler ahead of time?
You can mix together the biscuit topping and combine the berry mixture together, just keep them separated until ready to bake.
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Mixed Berry Cobbler
Ingredients
For the berries:
- 7-8 cups mixed berries (I used fresh strawberries, blackberries, raspberries and blueberries)
- 2/3 cup sugar, or less if preffered
- 3 Tbsp. cornstarch
- 2 Tbsp. lemon juice
- 1 tsp. vanilla extract
- pinch of cinnamon
Biscuit topping
- 1 1/2 cups flour
- 1/2 cup sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 5 Tbsp. unsalted butter, cold, cubed
- 2/3 cup buttermilk, cold
- for topping before baking: 1 Tbsp. cold buttermilk and coarse sugar
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven ot 375°F.
- Spray a 2.5-3 QT. oven safe baking dish with non-stick baking spray.
- Make the filling: dice large strawberries into quarters. In a large bowl combine the berries, sugar, cornstarch, lemon juice, vanilla and cinnamon. Stir gently to combine. Pour into the prepared pan in an even layer.7-8 cups mixed berries (I used fresh strawberries, blackberries, raspberries and blueberries), 2/3 cup sugar, or less if preffered, 3 Tbsp. cornstarch, 2 Tbsp. lemon juice, 1 tsp. vanilla extract, pinch of cinnamon
- Make the biscuit batter: Mix the flour, sugar, baking powder, and salt together in a mixing bowl. Cut in the cold butter – I like to work the butter into the flour mixture by pressing it between my fingers until the butter pieces are the size of peas. You can also use a pastry cutter or just two forks.1 1/2 cups flour, 1/2 cup sugar, 1 1/2 tsp. baking powder, 1/2 tsp. salt, 5 Tbsp. unsalted butter, cold, cubed
- Slowly stream in the buttermilk and stir until the dry ingredients are moistened. Scoop the dough onto the berry mixture using a cookie scoop. Brush the tops with buttermilk and a sprinkle of coarse sugar.2/3 cup buttermilk, cold, for topping before baking: 1 Tbsp. cold buttermilk and coarse sugar
- Bake for ~40-45 minutes or until the tops are a nice golden/amber brown and the juices along the edges are bubbling.
- Allow to cool for ~5-10 minutes. Scoop and serve with vanilla ice cream or whipped cream.
Video
Notes
- Storage: I find berry cobbler is best enjoyed the same day. But if you have leftovers, I suggest you store the baked, and cooled-to-room-temperature cobbler in an airtight container for no more than 3 days.
- Frozen berries: I recommend using fresh but frozen will work, too! Do not thaw them before adding in. Using frozen berries will also make your cobbler more liquid-y.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
This recipe was featured as the June 2023 Kroll’s Korner Baking Challenge recipe of the month! ?
This berry cobbler is so easy to make and so delicious! I used blueberries, raspberries and black berries for this one. The topping comes together in a breeze (I used a food processor) and I love the cookie scoop method. Will be serving it with ice cream after dinner tonight!
Mmmm I hope you enjoy it! Thank you Becky!!
Perfection! It was so easy to make and a huge hit. I served it with vanilla icecream. Very yum!
Yayy! So good with the ice cream 🙂 looks great! thank you!!
I can’t wait to eat this! It smells so good ?
mmmmm yay!! I hope you love ittt!! thank you!:)
REALLY good! The combo of lemon juice, vanilla, and cinnamon was unexpected but ended up complimenting the berries very well. If making in a 9×13 I might increase the biscuit dough by just a little, especially if it’s your favorite part of the cobbler, like it is mine 🙂
Thank you so much! looks great! Good tip about the biscuit dough 🙂
Delicious! My family loved it and I will definitely share the recipe with friends and family. I will be making it again soon!
I am so glad everyone enjoyed it 🙂 thank you Lynn!
Delicious! Made for my father-in-law who loves berries! Will definitely make this again! I loved the hint of cinnamon in it.
Beautiful! I am so glad, thank you!
The perfect summer dessert! ❤️ Simple ingredients, easy to make, and very delicious! Will definitely make again. (I put it back in the oven to brown a little bit more after the picture… I got too excited and took it out early!)
yayyy! thank you so much Emily! And ahhhh yes, you don’t want a dough-y biscuit topping! hehe yum!!
Another hit in our household! I loved that it was so versatile with whatever ratio of berries we had on hand. I happened to have all the suggested so it was just absolutely delicious all together. And I feel like I’ve said this with at least two challenges so far but it was such a toddler friendly recipe, my girls (2 and 3) had a blast helping me make this! Thanks for another great challenge!
YAY! It’s perfect. I am so glad your girls helped out too, that’s so fun! thank you!
I made it was strawberries, blueberries, and blackberries and it came out so good! Even by itself, I could eat multiple servings by myself. I will definitely be making this again!
Gorgeous!! I am so glad 🙂 thank you!!
I halved the recipe and it turned out amazing! I used maple syrup in place of the sugar for the berries and used brown sugar in the Crumble. I love how all the recipes I try to make are not super sweet or easily customizable! I was not much of a berry cobbler person or a cobbler person but I wanted to try something new, different and experiment with some great Fourth of July themes so I will be making this for our Fourth of July barbecue next week! Using fresh berries also makes a difference and next time I want to try adding oats to the crumble as more of a granola like topping since I feel like that would also taste super yummy!
Beautiful! Thank you so much. Perfect dessert for the 4th! Enjoy 🙂