Can I use frozen berries in this cobbler?

Absolutely! You can use frozen berries straight from the freezer without thawing. Your cobbler may need an extra 5-10 minutes in the oven, and the filling will be slightly more juicy, but many people actually prefer this saucier texture. Just keep an eye on the biscuit topping to make sure it doesn't over-brown.

Why is my filling too runny?

The juiciness of your filling depends largely on the berries you use. Strawberries and raspberries release more juice than blueberries and blackberries. If you prefer a thicker filling, you can increase the cornstarch to 3 tablespoons. Remember that the filling will continue to thicken as it cools slightly.

Can I make this cobbler ahead of time for a party?

For the best results, bake the cobbler the same day you plan to serve it. That said, you can prepare the berry filling up to a day ahead and refrigerate it. Make the biscuit topping just before baking for the best rise and texture. Alternatively, bake the cobbler earlier in the day and reheat it gently before serving.

What's the difference between a cobbler, crisp, and crumble?

Great question! A cobbler has a biscuit-like topping (like this recipe), while a crisp typically has a crunchy topping made with oats, butter, flour and brown sugar. A crumble is similar to a crisp but without oats in the topping. They're all delicious ways to showcase seasonal fruit!

Berry Cobbler Recipe

Name: Berry Cobbler Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 8 cups (approx. 1kg) mixed berries (fresh or frozen; do not thaw frozen berries); 1/2 cup (100g) granulated sugar; 2 Tablespoons (15g) cornstarch; 1 teaspoon lemon juice; 1/2 teaspoon pure vanilla extract; 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled); 1/3 cup (65g) granulated sugar; 1 and 1/2 teaspoons baking powder; 1/4 teaspoon salt; 6 Tablespoons (85g) unsalted butter, cold and cubed; 1/2 cup (120ml) buttermilk, cold; 1 Tablespoon buttermilk; Coarse sugar (optional for added crunch)

Description

A warm and comforting dessert bursting with mixed berries and topped with a buttery biscuit layer that’s both golden and crisp. This Berry Cobbler is the perfect treat for summer or any time of year. Serve it warm with a generous scoop of vanilla ice cream or fluffy whipped cream for an indulgent finish.

Ingredients

Units Scale

Berry Filling

8 cups (approx. 1kg) mixed berries (fresh or frozen; do not thaw frozen berries)
1/2 cup (100g) granulated sugar
2 Tablespoons (15g) cornstarch
1 teaspoon lemon juice
1/2 teaspoon pure vanilla extract

Biscuit Topping

1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
1/3 cup (65g) granulated sugar
1 and 1/2 teaspoons baking powder
1/4 teaspoon salt
6 Tablespoons (85g) unsalted butter, cold and cubed
1/2 cup (120ml) buttermilk, cold

For Topping

1 Tablespoon buttermilk
Coarse sugar (optional for added crunch)

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Instructions

Prepare the Oven and Pan
Preheat your oven to 350°F (177°C). Lightly grease a 9×13-inch pan and set it aside.
Make the Filling
In a large mixing bowl, gently fold together the mixed berries, sugar, cornstarch, lemon juice, and vanilla extract until combined. Pour the berry mixture evenly into the prepared pan.
Prepare the Biscuit Topping
In a separate large bowl, whisk together the flour, sugar, baking powder, and salt. Using a pastry cutter or two forks, cut the cubed cold butter into the mixture until it resembles coarse crumbs with pea-sized bits of butter. Gradually drizzle in the 1/2 cup of cold buttermilk while stirring, mixing just until the dough forms. Take small handfuls of the dough, flatten them gently with your fingers, and layer them over the top of the berry filling. Cover as much of the berries as possible.
Add the Finishing Touches
Lightly brush the tops of the biscuit dough with 1 Tablespoon of buttermilk. Sprinkle coarse sugar on top for a crunchy, golden crust. (Optional but recommended for enhanced texture.)
Bake the Cobbler
Place the pan in the preheated oven and bake for 45-55 minutes, or until the biscuit topping is golden brown and fully cooked. To check, insert a toothpick into the biscuit topping—if it comes out clean, it is done. Remove the pan from the oven and allow it to cool on a wire rack for 5 minutes before serving.
Serving Suggestion
Serve the cobbler warm, paired with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy!

Notes

Storage: Cover and refrigerate leftovers for up to 5 days.
Freezing Instructions: The baked cobbler can be frozen for up to 3 months. Thaw overnight in the refrigerator, then cover with foil and bake at 350°F (177°C) for 20 minutes or until warmed through. The berry filling can also be frozen separately for up to 3 months.
Berry Recommendations: You can use any combination of berries you like. For a balanced mix, try 3 cups of blueberries, 2 cups of blackberries, 1.5 cups of raspberries, and 1.5 cups of chopped strawberries. Keep in mind, juicier berries like raspberries and strawberries will result in a more liquid filling.
DIY Buttermilk Substitute: If buttermilk is unavailable, make your own by mixing 1 teaspoon of lemon juice or white vinegar with enough milk to fill 1/2 cup. Let the mixture sit for 5 minutes before using.
Individual Servings: For individual cobblers, divide the berry mixture and biscuit dough into oven-safe ramekins and bake until bubbly and golden. The baking time will vary based on ramekin size.

Nutrition

Serving Size: 1 Serving
Calories: 280kcal
Sugar: 22g
Sodium: 150mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 4g
Cholesterol: 25mg