Fruity, tasty, and super easy this Berry Cobbler uses mixed berries and is topped with a sugared crunchy topping that sets this perfect dessert dish off.
I’m a total cobbler person. I love this Berry Cobbler as it is super simple to put together and you can make it any time but we love making it in the spring and summer months.
This is great for a family-friendly dessert or breakfast or great for any gatherings where you are tasked to bring something, and this recipe is one people are bound to love.
Topped with decorator’s sugar it really sets this recipe off, the extra sweetness adds just a little touch that sends it over the top and that we love to add.
Also by using the mixed berries in this Berry Cobbler you get a whole range of flavors that really just go well together and work perfectly.
If you love fruit and are a cobbler person then you absolutely have to whip up this Berry Cobbler Recipe this spring and summer season, you will not regret it.
Some of my other favorite fruity dessert recipes that we have on our site include: Cherry Danish, Peach Crumble Bars and Tropical Cheesecake Salad.
WHY THIS RECIPE WORKS:
- You can use any mixed berries or a single berry that you’d like.
- This makes a nice large batch.
- Top with ice cream or whipped cream to make it over the top.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Blueberries
Raspberries
Blackberries
Strawberries
Granulated sugar
Cornstarch
Lemon zest
Lemon juice
Vanilla extract
All-purpose flour
Granulated sugar
Light brown sugar
Baking powder
Baking soda
Fine sea salt
Unsalted butter
Buttermilk
Decorators sugar, optional
HOW TO MAKE A BERRY COBBLER:
- Preheat the oven to 350°F. Spray a 9×13 baking dish with cooking spray, set aside.
- In a large bowl add the blueberries, raspberries, blackberries, sliced strawberries, sugar, cornstarch, lemon zest, lemon juice, and vanilla extract.
- Gently stir to combine so all the berries are coated in the mixture. Try not to damage the berries too much.
- Spread the berry mixture into the prepared baking dish.
- In a large bowl stir together the flour, sugar, brown sugar, lemon zest, baking powder, baking soda, and salt. Make sure to break up any clumps from the brown sugar if there are any, I like to use a fork to smash them.
- Add the cold butter, you can either dice this into small pieces, or I like to grate it which I think is easier. Toss the butter with the flour mixture.
- Using a pastry cutter or you can also use a fork, cut the butter into the mixture until the butter is cut into small pieces no bigger than a pea.
- Add ⅓ cup of the buttermilk and stir it together until combined, this will be a slightly sticky wet dough.
- Take a few tablespoons of the dough and flatten it out to about 1/4th 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 of the dough, if some gets on top of the berries that’s okay.
- Bake for 45-50 minutes until the topping is golden brown and it’s bubbly along the edges.
- If you are not sure if it is done, you can poke the topping with a toothpick, if it comes out clean it’s ready.
- Let cool for at least 10 minutes before serving.
CAN I USE FROZEN FRUIT?
You can use frozen berries, but do not let them thaw out. I suggest adding another half tablespoon of cornstarch as well if using frozen.
I’M NOT A LEMON FAN, DO I HAVE TO USE THE ZEST?
If you are not a fan of lemon, it is very subtle in the filling itself, but you can taste it more in the topping, just leave the zest out of the filling and topping.
I do still recommend adding the lemon juice to the filling, even though it is a small amount it helps to cut the sugar.
CAN I USE OTHER BERRIES?
Use this as a base recipe and add or subtract berries to your liking. We are looking for 8 cups of berries total, so any mix will work!
You can easily find mixed berries in your frozen food aisle, so you can also use a bag of those in place of the fresh ones as well.
WHAT IS THE TASTE AND TEXTURE OF THIS BERRY COBBLER?
What I love most about this cobbler, it is slightly tart from the berries and added lemon. The crunchy sugar on top of the cake-like topping is the perfect little crunch to add a textural element to the dish.
The lemon zest in the topping gives a pop of freshness to the overall cobbler and is not overwhelming at all.
HOW TO STORE:
This can be stored in an airtight container in the refrigerator where it will last for up to 5 days.
This can also be frozen, placed in a freezer container and it will keep for up to 3 months.
To defrost, remove to the refrigerator overnight until thawed. You can heat it up if desired in the microwave.
TIPS AND TRICKS:
- You can use various toppings on this cobbler, some of my favorites include ice cream, whipped cream, caramel sauce, creme Anglaise, or even vanilla yogurt.
- Add ½ teaspoon of almond extract, strawberry extract, orange extract, or lemon extract to the filling for more depth of flavor. It is always fun to mix it up!
- Some people are not a fan of blackberries since they tend to have larger seeds which are hard to eat. If you are serving this at a party or get-together where you are not sure of individual tastes, I would leave the blackberries out and add more of another berry.
- The filling will thicken as it cools.
- This can be frozen, see how to do that above.
- You can use frozen berries, see how we do that above.
Love a good fruit-filled dessert that is warm, with a little bit of crunch? Then this Berry Cobbler is exactly what you’ve been looking for.
If you like this recipe you might also like:
If you’ve tried this BERRY COBBLER let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Berry Cobbler
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
For the topping:
- 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 decorators sugar optional
Instructions
- Preheat the oven to 350°F. Spray a 9x13 baking dish with cooking spray, set aside.
- In a large bowl add the blueberries, raspberries, blackberries, sliced strawberries, sugar, cornstarch, lemon zest, lemon juice, and vanilla extract.
- Gently stir to combine so all the berries are coated in the mixture. Try not to damage the berries too much.
- Spread the berry mixture into the prepared baking dish.
- In a large bowl stir together the flour, sugar, brown sugar, lemon zest, baking powder, baking soda, and salt. Make sure to break up any clumps from the brown sugar if there are any, I like to use a fork to smash them.
- Add the cold butter, you can either dice this into small pieces, or I like to grate it which I think is easier. Toss the butter with the flour mixture.
- Using a pastry cutter or you can also use a fork, cut the butter into the mixture until the butter is cut into small pieces no bigger than a pea.
- Add ⅓ cup of the buttermilk and stir it together until combined, this will be a slightly sticky wet dough.
- Take a few tablespoons of the dough and flatten it out to about 1/4th 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 of the dough, if some gets on top of the berries that’s okay.
- Bake for 45-50 minutes until the topping is golden brown and it’s bubbly along the edges.
- If you are not sure if it is done, you can poke the topping with a toothpick, if it comes out clean it’s ready.
- Let cool for at least 10 minutes before serving.
Notes
- You can use various toppings on this cobbler, some of my favorites include ice cream, whipped cream, caramel sauce, creme anglaise, or even vanilla yogurt.
- Add ½ teaspoon of almond extract, strawberry extract, orange extract, or lemon extract to the filling for more depth of flavor. It is always fun to mix it up!
- Some people are not a fan of blackberries since they tend to have larger seeds which are hard to eat. If you are serving this at a party or get together where you are not sure of individual tastes, I would leave the blackberries out and add more of another berry.
- The filling will thicken as it cools.
- This can be frozen, see how to do that above.
- You can use frozen berries, see how we do that above.
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