This mixed berry cobbler is full of sweet juicy berries topped with a buttery biscuit topping. It’s sweet, and so delicious served warm with a scoop of vanilla ice cream on top!
This cobbler is kind of like a berry pie, but with a buttery biscuity topping instead of baking it all with a pie crust, on top and bottom. And it’s one of my favorite summer desserts. It’s so amazing served warm out of the oven with a scoop or two of vanilla ice cream on top! You can’t beat the combo of a hot dessert served a la mode!
The syrupy berry mixture is so good paired with the crunchy biscuit topping. This is such a great dessert to enjoy all spring or summer long! But you can also make it all year too!
Why this berry cobbler is the best?
- Quick and Easy: This cobbler is ready in less than one hour, with only a few steps
- Basic Ingredients: Besides grabbing some fresh berries, you probably have every thing else you need already at home!
- Delicious: Juicy berries + Crunchy and Buttery Biscuit = Heaven!
Ingredients Needed to make Mixed Berry Cobbler:
- mixed berries
- granulated sugar
- lemon juice and lemon zest
- vanilla extract
- all purpose flour
- brown sugar
- baking powder
- baking soda
- sea salt
- unsalted butter
- coarse sugar
How to make Mixed Berry Cobbler?
- Add all your berries to a large bowl with sugar, cornstarch, lemon zest, lemon juice and vanilla. Carefully fold them together to coat the berries evenly in the mixture, but try not to squish the berries too much.
- Spread the berries evenly into the bottom of the baking pan.
- Stir together the flour, sugars, lemon zest, baking powder and baking baking soda, and salt.
- e the butter up into cubes and add it into the flour mixture. Cut it all together with two forks or a pastry cutter until the butter pieces are no bigger than a pea.
- Add 5 TBS of the buttermilk and stir it into the mixture until just combined.
- Take small sections of the dough and flatten them out slightly and place them on top of the berries. Repeat with remaining dough until the berries are mostly, but not fully covered.
- Brush the top of the dough with the remaining buttermilk, and sprinkle the coarse sugar over the top.
- Bake the cobbler until the biscuit topping is golden brown and the berry filling is bubbly. Let it cool for about 10 minutes, then serve warm.
Tips and Tricks:
- You can use any variety of berries based on your preference. You want about 8 cups of berries total.
- You can also substitute frozen berries for the fresh berries if you’re making this in the winter months, or if that is what you’re able to get your hands on. Do not let the frozen berries thaw before adding to the mix, and add another 1/2 TBS of cornstarch to the mix to help it thicken with their extra juices.
- You can also grate your cold butter into your flour mixture, instead of cutting it into cubes (as photographed above) this helps the butter pieces get added more evenly to the mixture.
- The lemon zest adds a slight tang to the cobbler, but you can leave it out if you prefer. I don’t recommend skipping the lemon juice in the filling, but you can skip the zest in both the filling and the topping if you want.
- This would also be delicious topped with whipped cream, creme anglaise, chocolate sauce, caramel sauce, or even vanilla yogurt.
How to store leftovers?
While this berry cobbler is definitely best enjoyed fresh, you can store the leftovers in the fridge in an airtight container for up to 5 days. Reheat them in the microwave to enjoy warm again, or eat cold out of the fridge.
This berry cobbler is the ultimate summer dessert! It’s juicy, sweet, crispy, and the perfect dessert served hot with ice cream on top!
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Mixed Berry Cobbler
For the Berry Filling:
- 3 cups blueberries
- 2 1/2 cups raspberries
- 1 1/2 cups blackberries
- 1 cups sliced strawberries
- 1/2 cup granulated sugar
- 2 1/2 TBS cornstarch
- 1 tsp fresh squeezed lemon juice
- 1 tsp lemon zest (optional)
- 1 tsp vanilla extract
For the Biscuit Topping:
- 1 1/4 cup all purpose flour
- 1/4 cup granulated sugar
- 2 TBS brown sugar
- 1 tsp lemon zest (optional)
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 6 TBS unsalted butter (cold)
- 1/3 cup + 1 TBS cold buttermilk (divided)
- 1 TBS coarse sugar (optional)
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9x13 baking pan with nonstick spray, and set aside.
For the Mixed Berry Filling:
- Add the blueberries, raspberries, blackberries, strawberries, sugar, cornstarch, lemon zest, lemon juice, and vanilla to a large bowl. Gently fold them together to coat the berries in the mixture without smashing them too much.
- Spread the berry mixture into the bottom of the prepared baking pan and set aside.
For the Biscuit Topping:
- Stir the flour, sugars, lemon zest, baking powder, baking soda, and salt together in a large bowl.
- Add the cold butter into the bowl in small cubes.
- Cut the butter into the flour mixture with two forks, or a pastry cutter, until the pieces are smaller than a pea.
- Add 1/3 cup of the buttermilk and stir it into the flour mixture, until just combined.
- Take a few Tablespoons of dough at a time and flatten it out. Lay the pieces on top of the berries, and repeat with remaining dough. Leave some of the berries exposed for a pretty presentation.
- Brush the dough with the remaining 1 TBS of buttermilk with a pastry brush.
- Sprinkle the coarse sugar over the top of the dough.
- Bake the cobbler for 45 to 50 minutes, or until the biscuits are golden brown and the berries are bubbly.
- Let the cobbler cool for at least 10 minutes, then serve.