Mixed Berry Cobbler

This Mixed Berry Cobbler recipe is hands down the best berry dessert!

With just a few simple ingredients – including blackberries, raspberries, and blueberries – this berry cobbler recipe is bursting with fresh berry flavor and topped with a buttery biscuit topping

You’ll love the fact that you can prepare this dessert in just 15 minutes and have a sweet treat on the table in less than an hour with no fussy ingredients 

Ingredients for Triple Berry Cobbler

There are 2 parts to any cobbler – the fruit mixture and the cobbler dough

1: The Fruit Mixture

• Berries – we chose a blueberry, raspberry, and blackberry combo but any berries or stone fruits (peaches, apricots, plums) will work
• Sugar – this is dessert, after all!
• Flour – helps to thicken the berries when cooking
• Lemon Juice – the tartness in lemon juice helps balance the sweetness of the berries. Just a little adds a lot of brightness!
• Vanilla Extract – you could also use almond extract
• Salt
• Unsalted Butter – cold butter bits help create a velvety sauce once the cobbler is baked
• Optional: Cornstarch – if your berries are very juicy, or if using frozen berries, add 1 Tablespoon to the mixture

2: The Cobbler Dough

• Flour – all-purpose works best
• Sugar – just a pinch
• Baking Powder – makes the cobbler light and fluffy
• Salt – helps balance the flavor of the dough
• Unsalted Butter – salted will work but omit the other salt in the dough
• Heavy Cream and Buttermilk – we like a combination of both because buttermilk adds a very subtle tang and tenderness to baked goods. If you don’t have any buttermilk just use cream. This dough is forgiving and I’ve substituted half and half for the cream on occasion with great success.

How to Make Berry Cobbler from Scratch

• Preparing the Berry Filling:
• Wash and dry fresh berries. If you use frozen berries, thaw and add a Tablespoon of cornstarch to the berry mixture to help thicken as they cook
• Preheat oven to 375°F while preparing the dough
• Lightly butter a gratin or baking dish, about 9″ x 13″ in size
• Toss berries, sugar, 1 Tablespoon flour, lemon juice, vanilla extract (or almond extract), and salt together in the buttered baking dish
• Place small pieces of cold butter (1 tsp total) on top of the berry mixture

• PREPARING THE DOUGH:
• Make sure the butter, cream, and buttermilk are VERY cold
• In a large bowl combine flour, sugar, baking powder, and salt and whisk together
• Cut in the butter with a pastry blender or two forks. You want the mixture to resemble coarse meal, with pea-sized pieces of butter.

• Add the cream and 1/4 cup of buttermilk.
• Gently mix until just combined. Be careful not to overmix at this point, as this will ensure a fluffy biscuit during cooking.

• ASSEMBLING:
• Form small biscuit-shaped dough pieces with your hands and drop them gently onto the berry mixture. Drop about 8-10 pieces depending on the shape of your baking dish.
• Don’t cover the whole top of the berries. You want some of the beautiful berries to peek out!
• Brush the top of the dough with the remaining buttermilk and sprinkle with white or brown sugar.
• Bake 35-40 minutes. The cobbler is done when the berries are bubbly and the dough is deep golden brown on top.
• Let cool for 10-15 minutes before serving. This gives the syrup from the berries a chance to cool and thicken.

Best Berries for Berry Cobbler:

• Fresh berries are hard to beat, but we’ve used frozen berries, so this fruit cobbler works year-round.
• We use a combination of blueberries, blackberries, and raspberries, but any combo of mixed fresh berries or frozen mixed berries will work. Try it with cherries, strawberries, or whatever you have on hand. Make sure the pieces are all about the same size for even baking.

Why is fruit cobbler called cobbler? And what is a fruit crisp?

There are hundreds of mixed berry cobbler recipes and fruit crisp recipes but what is the difference? The one thing they have in common is that they both feature fruit as the “star of the show“!

• A cobbler has light fluffy biscuit-style dough plopped on top of the fruit with a bit of the fruit peeking out. The cobbler topping doesn’t cover all the fruit.
• A Fruit Crisp has a topping that includes oats, nuts, butter, flour, and usually cinnamon. Our Easy Apple Crisp is a great example.
• Both are easy desserts with no fussy ingredients or steps. And the best part is there is no rolling of dough. Perfect for summer!

Can you make a cobbler ahead of time?

• YES! You can prepare the cobbler, cover it with foil, and store it in the refrigerator overnight.
• When you’re ready to cook remove the baking dish from the refrigerator about 30 minutes ahead of time and bake as directed.

Serving this Cobbler

• Cobbler is perfect on its own, but serving it over a scoop of vanilla ice cream is amazing! The juices from the cobbler make the perfect syrup to top the ice cream.
• Or serve it with a dollop of whipped cream!

How to Store Cobbler

• Fruit Cobbler can be stored, covered with foil, at room temperature for one day, or in the refrigerator for up to 3 days.
• The biscuits will start to soften but you can pop the pan back in the oven at 300°F for about 10 minutes to reheat and firm the biscuits up again.

Love this Mixed Berry Cobbler Recipe? Here are some other fun desserts to try:

• Blueberry Lemon Scones
• Orange Olive Oil Cake
• Cinnamon Baked Pears
• Baked Churro Donuts
• Cinnamon Apple Coffee Cake

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5 from 9 votes

Mixed Berry Cobbler

This Mixed Berry Cobbler is bursting with gorgeous berries and topped with fluffy buttermilk biscuits. Serve warm from the oven in just an hour!

Prep Time15 minutes mins

Cook Time40 minutes mins

Total Time55 minutes mins

Course: Dessert

Cuisine: American

Servings: 8 servings

Calories: 316kcal

Author: Cyndy Ufkes – The Art of Food and Wine

Ingredients

Berry Mixture:

• 6 cups mixed berries – such as blueberries, raspberries, blackberries
• ¼ cup sugar
• 1 Tablespoon all-purpose flour
• 1 teaspoon lemon juice, freshly squeezed
• ½ teaspoon vanilla extract
• ½ teaspoon salt
• 1 teaspoon unsalted butter, very cold, cut into little pieces

Dough Mixture:

• 1½ cup all-purpose flour
• 1½ Tablespoon sugar, plus 1 Tbsp more for sprinkling
• 2 teaspoons baking powder
• ½ teaspoon salt
• 6 Tablespoons unsalted butter, very cold cut into ½" cubes
• ½ cup heavy cream, very cold
• ¼ cup buttermilk, very cold plus 1-2 Tablespoons more for brushing top of biscuits

Instructions

• Preheat oven to 375°F. Butter a 9"x13" baking dish

Berries:

• Toss berries, sugar, flour, lemon juice, vanilla, and salt together in the prepared baking dish. Dot with butter.

Making the Dough:

• In a large bowl whisk together flour, sugar, baking powder, and salt.
• With a pastry cutter or two forks, cut in the butter and mix until the mixture resembles coarse meal (pea-sized pieces)
• Slowly drizzle in cream and buttermilk and gently mix until just combined. Do not overmix.

Assembling the Cobbler:

• Using a large spoon scoop small biscuit sized balls and drop onto the berry mixture.

  Continue with all of the dough, scattering evenly across the top of the berries, until mostly covered, spacing about 1" apart.
• Brush the top of the biscuit dough with the remaining 1-2 Tbsp buttermilk and sprinkle generously with sugar.
• Bake the cobbler for 35-40 minutes. The filling should be bubbly and the biscuits should be deep golden brown.
• Remove from oven and cool for about 15 minutes before serving.
• Serve with whipped cream or ice cream

Notes

• Store any leftover cobbler for up to 3 days, covered, in the refrigerator. You can reheat in the oven at 300°F for about 10-15 minutes
• If you don’t have buttermilk you can use all cream

If you don’t have buttermilk on hand it’s easy to make a substitution:

• The ratio: 1 Tablespoon of white vinegar or lemon juice to every 1 cup of regular milk. Mix together and let stand for a few minutes

Nutrition

Calories: 316kcal | Carbohydrates: 42g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 413mg | Potassium: 115mg | Fiber: 4g | Sugar: 19g | Vitamin A: 554IU | Vitamin C: 3mg | Calcium: 93mg | Iron: 1mg