This Mixed Berry Cobbler recipe is hands down my favorite berry dessert!
With just a few simple ingredients and bursting with fresh plump berries, you just can’t beat it. I love the fact that you can prepare this dessert in just 10-15 minutes and have it on the table in less than an hour.
Types of berries to use in cobbler:
Fresh Summer berries are hard to beat, but you can also use frozen berries, so this triple berry cobbler works year-round. We use a combination of blueberries, blackberries, and raspberries, but any combo of 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.
Cobbler or Crisp – what is the difference?
There are a million different versions of cobbler and crisps but what is the difference? They both feature fruit as the star of the show! Generally cobbler has light fluffy biscuit style dough plopped on top of the fruit with a bit of the fruit peeking out. Crisps have a topping that includes oats, nuts, butter, flour, and usually cinnamon. Both are easy desserts with no fussy ingredients or steps and no rolling of dough. Perfect for summer!
How to make Triple Berry Cobbler from scratch
- Select beautiful fresh or frozen berries. If you use frozen berries add a teaspoon of cornstarch to the berry mixture to help thicken as they cook
- Preheat oven to 375°F
- Lightly butter a gratin or baking dish, about 9″ x 13″ in size
- Toss berries, sugar, 1-tablespoon flour, lemon juice, vanilla extract (or try almond extract), and salt together in the baking dish
- Place small pieces of the butter on top of the berry mixture
- PREPARING THE DOUGH:
- Make sure butter, cream and buttermilk are VERY cold
- In a large bowl combine flour, sugar, baking powder, and salt
- Cut in the butter with a pastry blender or two forks. You will want the mixture to resemble coarse meal, with pea-sized pieces of butter.
- Add the cream and buttermilk. Gently mix until just combined. Be careful not to overmix at this point, as this will ensure a fluffy biscuit during cooking.
- Form small biscuit shaped dough pieces with your hands and drop onto the berry mixture. Probably 8-9 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 buttermilk and sprinkle with sugar
- Bake 35-40 minutes. The berries should be bubbling and the dough will be golden brown.
- Let cool for 10-15 minutes before serving
Serving and Storing cobbler:
Cobbler is perfect on it’s 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.
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 it 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:
Mixed Berry Cobbler Recipe
- 6 cups mixed berries – blueberries, raspberries, blackberries
- ¼ cup sugar
- 1 Tbsp all-purpose flour
- 1 tsp lemon juice, freshly squeezed
- ½ tsp vanilla extract
- ½ tsp salt
- 1 tsp unsalted butter, very cold, cut into little pieces
- 1½ cup all-purpose flour
- 1½ Tbsp sugar, plus more for sprinkling
- 2 tsp baking powder
- ½ tsp salt
- 6 Tbsp unsalted butter, very cold, cut into ½" cubes
- ½ cup heavy cream, very cold
- ¼ cup buttermilk, very cold, plus more for brushing top of biscuits
- Preheat oven to 375°F. Butter a 9"x13" baking dish
- 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 remaining buttermilk and sprinkle generously with sugar.
- Bake cobbler for 35-40 minutes. Filling should be bubbly and biscuits should be nicely browned.
- Remove from oven and cool for about 15 minutes before serving.
- Serve with whipped cream or ice cream
- 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
- 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