Mixed Berry Cobbler

My ultimate Mixed Berry Cobbler is bursting with sweet, juicy strawberries, blackberries, blueberries, and raspberries. Finished with a golden, buttery biscuit topping and served warm with a scoop of vanilla ice cream, this easy homemade dessert is the perfect taste of summer.

Course Dessert

Cuisine American

Keyword mixed berry cobbler

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 preferred
3 Tbsp. cornstarch
2 Tbsp. freshly sqeeuzed lemon juice
1 tsp. vanilla extract
Pinch of cinnamon and pinch of salt

Biscuit topping

1½ cups all-purpose flour
1/2 cup sugar
1½ 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
Course sugar

US Customary - Metric

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Instructions

Prep: Preheat the oven to 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, cinnamon, and salt. Stir gently to combine.
7-8 cups mixed berries , 2/3 cup sugar, 3 Tbsp. cornstarch, 2 Tbsp. freshly sqeeuzed lemon juice, 1 tsp. vanilla extract, Pinch of cinnamon and pinch of salt
Add to baking dish: Pour into the prepared pan in an even layer.
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.
1½ cups all-purpose flour, 1/2 cup sugar, 1½ tsp. baking powder, 1/2 tsp. salt, 5 Tbsp. unsalted butter
Add buttermilk: Slowly stream in the buttermilk and stir until the dry ingredients are moistened.
2/3 cup buttermilk
Assemble: Scoop the dough onto the berry mixture using a cookie scoop.
Add sugar topping: Brush the tops with buttermilk and a sprinkle of coarse sugar.
Course sugar, 1 Tbsp. cold buttermilk
Bake: Bake for ~40-45 minutes Start Timeror until the tops are a nice golden/amber brown and the juices along the edges are bubbling.
Coll and enjoy: Allow to cool for ~10-20 minutes Start Timer, as the filling will thicken as it cools. 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.
This recipe was updated with new photos in June 2026. Same recipe, new photos :)

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