Mixed Berry Cobbler
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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.
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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! ?
I will making making this later this week. Can I prepare it ahead and bake it off later on the same day? It looks wondeful!
Hi Shelley! Good question. Berry cobbler is really great freshly made, I don’t recommend preparing it ahead of time because the biscuit topping won’t rise as much if it is not immediately baked. But you can make the berry filling and freeze it, then allow it to thaw in the fridge before using to make the recipe. I hope this helps and I can’t wait to hear what you think!
SO GOOD!
Cobblers/crisps/etc. aren’t usually my thing… I much prefer a flaky, tart fruit pie 😉 HOWEVER! …I ended up coming home with about 2.5 cups of ripe, warm, partly squished blackberries and red huckleberries that I needed to use up ASAP! I liked the picture for this recipe, decided to give it a try and it’s SO WORTH IT!!!
I added enough strawberries to total 4 cups of berries and made the half recipe. I used brown sugar on the berries and watered down unflavored greek yogurt as a substitute for the buttermilk (weird, but it worked great!). Baked it in a 4″x11″ metal pan in an older oven for roughly 20-30 minutes and it turned out perfect.
Sweet, tart, soft and moist, crunchy on top (with enough “buttermilk” and sugar – wink!), and was great with the vanilla iced with caramel swirl and pecans we happened to have on hand.
I thought it would last a few days at least, but me and my two friend ate about 3/4 tonight, very quickly! It’ll be gone by breakfast. Thanks for the recipe, I’ll definitely make it again!!
Loved this cobbler! A five star rating.
I used fresh blueberries and fresh peaches for a total of 7 cups w 1/2 cup sugar to sweeten fruit. Modified with 1tbsp cornstarch instead of 3. 1 tbsp of baking powder. Served to guest and it was a hit! Sorry I have no photo.
Amazing, sounds so yummy. Thank you!
This dessert is fabulous! I’ve already made it twice and everyone loves it. I used raspberries, strawberries, blueberries and blackberries. Served it with homemade vanilla ice cream. I am making it again tomorrow for some guests.
This dessert is delicious!!
I much prefer this to a cobbler because you don’t get a soggy bottom. I believe the buttermilk gives the topping a really good flavor and texture.
YUMMMM ! This is the perfect summer dessert, well perfect anytime, but the fresh berries sent it over the top. 5 stars in our book.
This was amazing! I used blueberries, raspberries, and strawberries and I could eat the entire dish lol.
lol I love that! thank you soo much Shannon!
I made this cobbler with strawberries, blueberries and a few raspberries sprinkled in. I subbed brown sugar in the topping and crumbled the topping over the entire top of the berries. It came out fantastic! I served it with a scoop of vanilla ice cream and it was the best cobbler we’ve had, hands down! Thanks for the yummy recipe!
looks amazing!! thank you so much for the great review and making it!!
Made the alternate recipe with my toddler daughter for the cooking challenge in May. Way tasty! We loved it with ice cream.
I made this for Mother’s Day and everyone LOVED it. My uncle said he thought it came from a bakery it was so delicious. I liked how the berries were super sweet, but the biscuit on top gave a little hint of salt to even it out. Absolutely delicious and will make it again many times!
it’s gorgeous! thank you so much Jessica 🙂