Mixed Berry Cobbler

My ultimate Mixed Berry Cobbler is perfectly sweet and utilizes in season strawberries, blackberries, blueberries and raspberries. Topped with a flaky, buttery biscuit topping and best served with vanilla ice cream or whipped cream. It's a delicious and surprisingly easy dessert to make!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 392kcal

Author Tawnie Graham of Kroll's Korner

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

US Customary - Metric

Get Recipe Ingredients

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