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–+ servings
cobbler topped with vanilla ice cream

Mixed Berry Cobbler

Assorted berries with a tangy biscuit topping, thick, sweet and mildly tangy summer dessert recipe.
2.72 from 76 votes
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Course: Dessert
Cuisine: American
Keyword: berry cobbler, cobber recipe, mixed berry cobbler, mixed berry cobbler recipe
Prep Time: 20 minutes
Cook Time: 50 minutes
Cooling Time:: 15 minutes
Total Time: 1 hour 25 minutes
Servings: 12
Calories: 209kcal

Equipment

Ingredients

For the cobbler:

  • 2 1/2 cups blueberries
  • 2 1/2 cups raspberries
  • 1 1/2 cups blackberries
  • 1 1/2 cups strawberries , sliced
  • 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
  • 1 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 tablespoons light brown sugar , packed
  • zest of half a lemon

For the topping:

  • 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 , plus 1 tablespoon buttermilk , divided
  • 1 tablespoon decorators sugar or turbinado sugar , optional

Instructions

  • Preheat the oven to 350°F. Spray a 9x13 baking dish with cooking spray, set aside.
  • In a large mixing bowl, add the blueberries, raspberries, blackberries, sliced strawberries, sugar, cornstarch, lemon zest, lemon juice, and vanilla extract. Toss to coat. Spread the berries into the prepared baking dish.
  • In a large mixing bowl, stir together the flour, sugar, brown sugar, lemon zest, baking powder, baking soda, and salt until it is a sandy mix with no large clumps.
  • Add the cold butter, and combine with a pastry cutter or a fork, blending until it is no longer dry and powdery.
  • Add ⅓ cup of the buttermilk and stir it together until combined, this will be a sticky, wet dough.
  • Take a few tablespoons of the dough and flatten it out to about 1/4 inch thick. Lay the pieces of dough on top of the berries. I like to leave some of the berries exposed for a pretty presentation.
  • Brush the dough topping with the remaining buttermilk using a pastry brush. Sprinkle the decorators sugar on top.
  • Bake for 45-50 minutes until the topping is golden brown and it’s bubbly along the edges.
  • Allow to cool for at least 10 minutes before serving.
  • If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

I like to serve mine slightly warm with a scoop of ice cream.

Nutrition

Calories: 209kcal | Carbohydrates: 37g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 125mg | Potassium: 147mg | Fiber: 4g | Sugar: 21g | Vitamin A: 251IU | Vitamin C: 24mg | Calcium: 54mg | Iron: 1mg