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I will always say that nothing beats a classic recipe. This Mixed Berry Cobbler is full of soft, plump berries topped with a crispy, buttery biscuit topping that has the warm flavor of cinnamon and sugar. This recipe is so easy that is comes together in less than 15 minutes and you don’t require any special tools to prepare it.
If you’re craving a dessert that’s bursting with the fresh berry flavor then look no further! This easy cobbler recipe is perfect for a summer treat or anytime you need a quick and delicious dessert.
I love making cobblers or crisps because they are so easy to make and have such great flavor and texture. You get the fruity goodness with a little crunch and warm spices-yum!! If you want to try a crisp, check out my Blueberry Peach Crisp or Strawberry Rhubarb Crisp.
Ingredient Notes
- Berries: Fresh is best! Use a mix of blackberries, raspberries, and blueberries for a variety of flavors and textures.
- Sugar: Both regular granulated sugar and turbinado sugar (sugar in the raw) is called for (see bottom of this list). You can use the turbinado for all of it if you prefer, it’s a bit less processed. But I usually just use it for the topping.
- Lemon: You’ll need it for fresh juice and fresh zest. It adds a zesty brightness that enhances the berries’ natural sweetness.
- Vanilla Extract: A hint of vanilla gives the filling a warm, comforting flavor.
- Salt: Balances sweetness and brings out flavor.
- Flour: I use all purpose unbleached.
- Baking Powder: I like an aluminum free one.
- Butter: I use unsalted because I’m a control freak 😆. If you have salted, that’s fine. Use cold butter.
- Buttermilk: Keeps the biscuit topping tender and adds a subtle tang. No buttermilk? See Tips and Tricks below.
- Turbinado Sugar & Cinnamon: This duo sprinkled on top gives the cobbler a lovely, crunchy finish.
How to Make Mixed Berry Cobbler
Be sure to check out the full recipe and ingredient list in the recipe card below.
- Stir together the berries, sugar, lemon juice, lemon zest, vanilla extract and salt.
- Cut together the butter with the flour, sugar, baking powder and salt.
- Add the buttermilk and stir together until you get a rough and sticky dough.
- Place the berry mixture in the bottom of the skillet, and top with spoonfuls of the dough mixture evenly.
Tips & Tricks
- To “cut the butter in” I used a pastry blender but a fork or your (clean) fingers will do the same. The mixture will be a little crumbly when you are done. I’ve also used my Kitchen Aid mixer before with the paddle attachment.
- Don’t have buttermilk on hand? Add a 1/4 teaspoon of white vinegar or lemon juice to your 1/4 cup of whole milk. Let stand for 5 minutes, then whisk it with a fork. Tada, you have buttermilk!
- This recipe works with a variety of fruit. Try fresh peaches with blueberries or apples with raisins or strawberry with rhubarb, the sky is the limit!
- You don’t have to use a skillet for this recipe. You can use a 9×9 or an 8×11 baking dish. Just be sure to grease the pan prior to use.
Frequently Asked Questions
Yes, frozen fruit can be substituted but it must be thawed and drained before you use it. Once you add the granulated sugar to it, it will produce a lot of juice while it sits so I would suggest draining that off before putting the fruit in the pan.
Cobbler is topped with batter or biscuits instead of having a crust. It’s name comes from the sometimes cobbled texture. This happens because the topping is dropped over the fruit rather than distributing it equally.
Absolutely! This recipe is versatile. Try peaches and blueberries, strawberries and rhubarb, apple, the possibilities are endless.
You don’t have to use a skillet for this recipe. You can use a 9×9 or an 8×11 baking dish. Just be sure to grease the pan prior to use.
Storing and Freezing
Store leftovers, covered in the fridge for 3 days. To serve, warm in the microwave at 50% power until heated through.
You can freeze this recipe but the fruit doesn’t keep as well when it is thawed. If you are looking to make ahead on this one just whip up the dough and freeze it in an airtight container for up to 2 months. When you are ready to use it, remove from the freezer 1-2 days before preparing and thaw in the fridge.
Enjoy your delicious homemade Mixed Berry Cobbler with a scoop of ice cream or a dollop of whipped cream for an extra special treat!
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Mixed Berry Cobbler
Equipment
- Pastry blender or fork
Ingredients
For the Filling:
- 4 cups of fresh berries mix together fresh blackberries, raspberries and blueberries
- 1/2 cup granulated sugar 108g
- 1/4 cup lemon juice from one half or a whole lemon, depending on size and juiciness.
- 1/2 teaspoon lemon zest or the zest from half a lemon
- 1 teaspoon vanilla extract
- Pinch of salt
For the Cobbler:
- 1 cup all-purpose flour 150g
- 1/4 cup granulated sugar 55g
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons butter
- 1/4 cup buttermilk see notes to make your own.
- 1 tablespoon turbinado sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray your skillet with a very light coating of cooking spray.
- În a medium mixing bowl, stir together the berries, sugar, lemon juice, lemon zest, vanilla extract and salt. Set aside for a minute.
- In a separate medium mixing bowl, cut together the butter with the flour, sugar, baking powder and salt. I used a pastry blender but a fork or your (clean) fingers will do the same. The mixture will be a little crumbly when you are done.
- Add the buttermilk and stir together until you get a rough and sticky dough.
- Place the berry mixture in the bottom of your skillet. Top with spoonfuls (about the size of a tablespoon) of the dough mixture evenly. Leave some of the fruit peeking out from underneath.
- In a small bowl, stir together the cinnamon and turbinado sugar and sprinkle the mixture over the top of the dough.
- Bake for 30-35 minutes. The fruit will be bubbling and the cobbler will be golden in colour.
- Let cool for 10 minutes before serving warm with some ice cream or whipped cream and additional fruit topping.
Notes
- Store leftovers, covered in the fridge for 3 days. Warm in the microwave at 50% power until heated through.
- You can freeze this recipe but the fruit doesn’t keep as well when it is thawed. If you are looking to make ahead on this one just whip up the dough and freeze it in an airtight container for up to 2 months. When you are ready to use it, remove from the freezer 1-2 days before preparing and thaw in the fridge.
- Don’t have buttermilk on hand? Add a 1/4 teaspoon of white vinegar or lemon juice to your 1/4 cup of whole milk. Let stand for 5 minutes, then whisk it with a fork.
- This recipe works with a variety of fruit. Try fresh peaches with blueberries or apples with raisins or strawberry with rhubarb, the sky is the limit!
- Frozen fruit can be substituted but it must be thawed and drained before you use it. Once you add the granulated sugar to it, it will produce a lot of juice while it sits so I would suggest draining that off before putting the fruit in the pan.
- You don’t have to use a skillet for this recipe. You can use a 9×9 or an 8×11 baking dish. Just be sure to grease the pan prior to use.
Nutrition
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