Mixed Berry Cobbler

A delicious mixed Berry Cobbler with blackberries, blueberries, and raspberries, all baked up juicy with a flaky, buttery biscuit topping. This is the perfect summer dessert, and it is easily customizable to the berries you have on hand. Enjoy it with a scoop of vanilla ice cream or with fresh whipped cream.

Get all the delicious fresh syrupy berry fruit and a buttery, flaky pastry without all the work involved in a fresh berry pie and pie crust. This recipe takes less than 10 minutes to get in the oven, making it ideal for busy families and novice chefs. No advanced skills are required here because the dough looks better when randomly dropped on the fruit. If you like cobblers, crisps, and crumbles, then you should try my apple crisp, peach cobbler, blackberry cobbler, blueberry cobbler, and apple crumble.

How to make mixed Berry Cobbler

Start by whisking the flour, sugar, baking powder, and salt together in a medium bowl. Now cut the butter into the dry ingredients using a pastry cutter or fork until the mixture is mostly coarse crumbs. Stir in the buttermilk until a dough ball forms. Set the dough mixture aside for a few minutes.

Now in a large bowl, gently mix the berries, sugar, lemon juice, and cornstarch. Pour the mixture into a baking dish. Drop the dough by rounded spoonfuls onto the berry mixture. Beat the egg and water together, and using a pastry brush, lightly coat the dough with the egg wash. Sprinkle the dough with turbinado sugar and bake in a preheated oven for about 45 minutes or until the dough is golden brown and the fruit is bubbling.

Set the cobbler on a wire rack to cool a bit. It will thicken more as it cools. Serve the cobbler warm with a scoop of vanilla ice cream or fresh whipped cream.

Recipe notes and helpful tips

• Use a mix of fresh berries like blackberries, blueberries, raspberries, or strawberries. You can even use boysenberries or mulberries. Please remember that raspberries and strawberries are very juicy and require closer to the 3 tablespoons of cornstarch.
• You can use frozen berries but do not thaw them and use closer to the 3 tablespoons of cornstarch.
• Make your own buttermilk by mixing together a scant 1/2 cup of milk with 1 1/2 teaspoons of lemon juice or white vinegar. Let it sit for 5 minutes, and then add it to the flour-butter mixture to make the dough.
• You don’t have to brush on the egg wash, but I strongly suggest it since it helps brown the dough well. Appearance is important.
• Let the cobbler sit for a bit before dishing it out. It stays hot for quite a while. It will thicken as it cools, and if you serve it while it is too hot, the scoop of ice cream or the whipped cream will not hold up long enough to get seated with your dessert.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freeze the baked berry cobbler for up to 1 month. Let it cool completely before covering it with 2 layers of plastic wrap. Place on a level shelf in the freezer. Thaw in the refrigerator overnight.

How much cornstarch should I use in the cobbler?

Berry cobbler always poses a bit of a dilemma when it comes to cornstarch. Too little cornstarch, and the cobbler will be too soupy. Too much cornstarch, and it will be too thick and not juicy enough. There are several key points to keep in mind. Strawberries and raspberries are very juicy berries, and they require more cornstarch. Frozen berries can be used but do not thaw them, and keep in mind they will need a little more cornstarch. The recipe was written with 2-3 tablespoons of cornstarch. I used 2 1/4 teaspoons of cornstarch for my berry mix, which was for 3 1/2 cups of fresh blueberries, 2 1/2 cups of fresh blackberries, and 2 cups of fresh raspberries.

More Fresh Fruit Recipes

Peach Cobbler

Blackberry Crisp

Strawberry Rhubarb Pie

Cherry Cheesecake

Key Lime Pie

Baked Pears

Mixed Berry Cobbler Recipe

This quick and easy mixed Berry Cobbler with a flaky, buttery biscuit-like topping is prepped and in the oven in less than 15 minutes.  Make it with a mix of blueberries, blackberries, raspberries, or strawberries.

5 from 9 votes

Print Pin Rate

Course: Dessert

Cuisine: Southern

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Servings: 10 servings

Calories: 313kcal

Author: Beth Pierce

Ingredients

• Cobbler Topping
• 1 ½ cups all purpose flour
• ¼ cup sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup butter cold and cubed 1 stick
• ½ cup buttermilk slightly warmed
• 1 egg
• 1 tablespoon cold water
• 2 tablespoons turbinado sugar
• Berry Mixture
• 8 cups mixed berries
• ⅔ cup granulated sugar
• 1 teaspoon lemon juice
• 2-3 tablespoons cornstarch see notes

Instructions

• Preheat oven to 375 degrees.
• In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the butter into the flour mixture using a pastry cutter until the mixture is crumbly. Stir in the buttermilk until a dough ball forms. Set the dough mixture aside.
• In a large bowl, gently mix the berries, sugar, lemon juice, and cornstarch. Pour the mixture into a 9×13-inch baking dish. Drop the dough by rounded spoonfuls onto the berry mixture.
• Beat the egg and water together.  Using a pastry brush, lightly coat the dough with the egg wash. Sprinkle the dough with turbinado sugar and bake in a preheated oven for 45-50 minutes or until the cobbler dough is golden brown and the fruit is bubbling.

Notes

• Use a mix of fresh berries like blackberries, blueberries, raspberries, or strawberries. You can even use boysenberries or mulberries. Please remember that raspberries and strawberries are very juicy and require closer to the 3 tablespoons of cornstarch.
• You can use frozen berries but do not thaw them and use closer to the 3 tablespoons of cornstarch.
• Make your own buttermilk by mixing together a scant 1/2 cup of milk with 1 1/2 teaspoons of lemon juice or white vinegar. Let it sit for 5 minutes, and then add it to the flour-butter mixture to make the dough.
• You don’t have to brush on the egg wash, but I strongly suggest it since it helps brown the dough well. Appearance is important.
• Let the cobbler sit for a bit before dishing it out. It stays hot for quite a while. It will thicken as it cools, and if you serve it while it is too hot, the scoop of ice cream or the whipped cream will not hold up long enough to get seated with your dessert.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freeze the baked berry cobbler for up to 1 month. Let it cool completely before covering it with 2 layers of plastic wrap. Place on a level shelf in the freezer. Thaw in the refrigerator overnight.

Nutrition

Calories: 313kcal | Carbohydrates: 52g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 42mg | Sodium: 274mg | Potassium: 114mg | Fiber: 4g | Sugar: 32g | Vitamin A: 384IU | Vitamin C: 3mg | Calcium: 68mg | Iron: 1mg

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