Can I use frozen berries instead of fresh?

Absolutely! There's no need to thaw them first - use them straight from the freezer. You may need to increase the baking time by 5-10 minutes and add an extra 1/2 tablespoon of cornstarch to account for the extra moisture.

Why is my cobbler too runny?

The most common culprit is not baking it long enough. Make sure you see those bubbling juices around the edges before removing it from the oven. Also, remember that the filling continues to thicken as it cools, so allow at least 10-15 minutes of cooling time before serving.

Can I make this with less sugar for a healthier version?

Yes! You can reduce the sugar in the filling by up to half, especially if your berries are particularly sweet. The topping sugar can be reduced by 1-2 tablespoons without significantly affecting texture.

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

A cobbler has a biscuit-like topping that's dropped onto the fruit (like we've done here). A crisp typically has a topping made with oats that gets crispy when baked. A crumble has a streusel-like topping made with flour, butter, and sugar but no oats.

Mixed Berry Cobbler Recipe

Name: Mixed Berry Cobbler Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 ½ cups blueberries; 2 ½ cups raspberries; 1 ½ cups blackberries; 1 ½ cups sliced strawberries; ½ cup granulated sugar; 2 ½ tablespoons cornstarch; Zest of half a lemon; 1 teaspoon lemon juice, fresh squeezed; 1 teaspoon vanilla extract; 1 ¼ cups all-purpose flour; ¼ cup granulated sugar; 2 tablespoons light brown sugar, packed; Zest of half a lemon; 1 ¼ teaspoon baking powder; ¼ teaspoon baking soda; ¼ teaspoon fine sea salt; 6 tablespoons unsalted butter, cold; ⅓ cup + 1 tablespoon cold buttermilk, divided; 1 tablespoon decorator’s sugar (optional)

Description

This Mixed Berry Cobbler is a delightful dessert that brings together the sweet-tart goodness of fresh berries nestled under a golden, buttery biscuit topping. Perfect for summer gatherings or any time you crave a fruity, comforting treat.

Ingredients

Units Scale

For the Berry Filling

2 1/2 cups blueberries
2 1/2 cups raspberries
1 1/2 cups blackberries
1 1/2 cups sliced strawberries
1/2 cup granulated sugar
2 1/2 tablespoons cornstarch
Zest of half a lemon
1 teaspoon lemon juice, fresh squeezed
1 teaspoon vanilla extract

For the Topping

1 1/4 cups all-purpose flour
1/4 cup granulated sugar
2 tablespoons light brown sugar, packed
Zest of half a lemon
1 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
6 tablespoons unsalted butter, cold
1/3 cup + 1 tablespoon cold buttermilk, divided
1 tablespoon decorator’s sugar (optional)

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Instructions

Prepare the Baking Dish:
Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with cooking spray and set it aside.
Make the Berry Filling:
In a large mixing bowl, combine the blueberries, raspberries, blackberries, sliced strawberries, granulated sugar, cornstarch, lemon zest, lemon juice, and vanilla extract. Gently toss everything together to ensure the berries are evenly coated without smashing them. Spread the mixture evenly into the prepared baking dish.
Prepare the Dry Ingredients:
In a separate large bowl, whisk together the flour, granulated sugar, light brown sugar, lemon zest, baking powder, baking soda, and salt. Break up any clumps of brown sugar for an even consistency.
Incorporate the Butter:
Add the cold butter to the flour mixture. You can either dice it into small pieces or grate it using a box grater for easier blending. Toss the butter bits into the dry ingredients, then use a pastry cutter or fork to cut the butter into the mixture until it resembles pea-sized crumbs.
Form the Topping Dough:
Pour ⅓ cup of cold buttermilk into the mixture and stir until it forms a slightly sticky dough. Pinch and flatten small handfuls of the dough (about ¼ inch thick) and place them over the berry filling, leaving a few gaps for a rustic look.
Add the Finishing Touches:
Brush the flattened dough pieces with the remaining 1 tablespoon of buttermilk, then sprinkle the decorator sugar over the top for added texture and sweetness.
Bake the Cobbler:
Place the baking dish in the preheated oven. Bake for 45-50 minutes, or until the topping turns golden brown and the berry mixture is bubbling along the edges. To test for doneness, insert a toothpick into the topping—if it comes out clean, the cobbler is ready.
Cool and Serve:
Allow the cobbler to cool for at least 10 minutes before serving. Enjoy warm with a scoop of ice cream or a dollop of whipped cream.

Notes

You can customize the topping with ice cream, whipped cream, caramel sauce, crème Anglaise, or even vanilla yogurt for added indulgence.
Consider adding ½ teaspoon of almond extract, orange extract, or strawberry extract to the berry filling for an extra boost of flavor.
If blackberries are not to your liking, they can be replaced with more of another favorite berry.
This cobbler can be made with frozen berries instead of fresh. If using frozen, don’t thaw them beforehand.
The filling will thicken naturally as the cobbler cools.
This dish freezes well for long-term storage—perfect for make-ahead desserts.

Nutrition

Serving Size: 1 Serving
Calories: 292kcal
Sugar: 23g
Sodium: 128mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 4g
Protein: 4g
Cholesterol: 28mg