Berry Cobbler
This easy Berry Cobbler recipe features delicious juicy fruit and a crumbly, biscuit-like tender topping baked to a golden brown. Berry cobbler with ice cream is one of the best ways to enjoy this classic homemade fresh fruit cobbler. It’s perfect for feeding a crowd at summer or holiday gatherings.
Also try my old fashioned peach cobbler, pineapple dump cake cobbler, cake mix apple cobbler and cinnamon roll apple cobbler.
Mixed Berry Cobbler
I love to mix up the berries I use in homemade berry cobblers based on what’s fresh and in season or what flavors my family enjoy paired together.
My two favorite combinations for triple berry cobbler are this recipe of strawberries, blueberries and raspberries or with blueberries, raspberries and blackberries.
Double fruit cobblers like my Peach and blueberry cobbler or blueberry and raspberry cobblers are terrific as well.
These berry combinations offer a perfect balance of sweetness, tartness with vibrant flavors and colors that make them favorites for the best mixed berry cobblers.
Ingredients
Berry Cobbler Filling:
- Fresh Berries – sliced strawberries, with blueberries, and raspberries
- Sugar
- Cornstarch
- Lemon Juice
- Vanilla
Cobbler Topping:
- All Purpose Flour
- Sugar
- Baking Powder
- Salt
- Butter – unsalted butter cubed
- Milk
- Turbinado Sugar – is optional to add to the topping, I like to use it as it enhances both the texture and flavor of the fruit cobbler
Serve berry cobbler with vanilla ice cream, whipped cream or whipped topping like Cool Whip. As they start to melt into the warm cobbler, they create a deliciously sweet and creamy texture that’s irresistible with the berries and topping.
Substitutions & Variations: Use any combination of berries that you enjoy or just use a single berry cobbler like blueberries, blackberries and raspberries. You can load it up with four berries or mix it up to discover your favorite pairings.
How To Make Berry Cobbler
STEP ONE – Preheat the oven to 350 degrees. Spray a 13×9 baking dish and set aside.
STEP TWO – In a large bowl, combine the berries, sugar, lemon juice, cornstarch and vanilla. Toss gently to coat.
STEP THREE – Transfer the berries to the bottom of the baking dish and spread evenly.
STEP FOUR – In another medium sized bowl, combine the flour, sugar, baking powder and salt. Stir to combine.
STEP FIVE – Add in the diced butter and using forks or a pastry cutter, cut the butter into the dry ingredients until it’s about pea-sized.
STEP SIX – Add in the milk and continue to cut the mixture until it is thoroughly combined and holds its shape when pressed together. It will be a little on the dry side, but that is perfect.
STEP SEVEN – Sprinkle the topping over the berries in the baking dish.
STEP EIGHT – Sprinkle with the additional turbinado sugar, if desired.
STEP NINE – Bake in the preheated oven for about 50 minutes or until the mixture is bubbly and the topping is slightly browned.
STEP TEN – Allow to cool slightly before serving. Serve with ice cream or whipped cream, if desired.
Enjoy!
For The Best Berry Cobbler!
Use fresh in season berries as they make the best tasting berry cobbler.
Can I Make This Berry Cobbler Ahead Of Time?
Yes you can prepare and bake the cobbler, then store it covered in the fridge overnight to serve reheated the next day. Or prepare the filling and topping separately and store both in the fridge in different containers. When ready to serve, assemble the cobbler and bake.
Storage And Reheating Instructions
Cover leftover cobbler with plastic wrap, aluminum foil or using an airtight container stored in the fridge for 3 to 4 days.
Reheat larger portions in the oven at 350°F for 15 to 20 minutes or until warmed through. Reheat single servings using a microwave-safe dish in the microwave using 30 second intervals until warmed through.
You can freeze the cobbler in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
PrintBerry Cobbler
- Total Time: 1 hour
- Yield: 12 servings
Description
This easy Berry Cobbler recipe features juicy fresh fruit and a crumbly, biscuit-like topping baked to a golden brown with a light, tender texture. Berry cobbler with ice cream is one of the best ways to enjoy this classic homemade fruit dessert. It’s perfect for feeding a crowd at summer or holiday gatherings.
Ingredients
For the filling –
8 cups worth of berries – sliced strawberries, blueberries, raspberries, blackberries, etc
1/3 c sugar
2 T cornstarch
1 teaspoon lemon juice
1 teaspoon vanilla
For the topping –
1 1/2 c flour
1/3 c sugar
1 1/2 t baking powder
1/2 teaspoon salt
6 Tablespoon unsalted butter, cubed
1/2 cup milk
1 Tablespoon turbinado sugar, optional
Instructions
- Preheat the oven to 350 degrees. Spray a 13×9 baking dish and set aside.
- In a large bowl, combine the berries, sugar, lemon juice, cornstarch and vanilla. Toss gently to coat.
- Transfer the berries to the bottom of the baking dish and spread evenly.
- In another medium sized bowl, combine the flour, sugar, baking powder and salt. Stir to combine.
- Add in the diced butter and using forks or a pastry cutter, cut the butter into the dry ingredients until it’s about pea-sized.
- Add in the milk and continue to cut the mixture until it is thoroughly combined and holds its shape when pressed together. It will be a little on the dry side, but that is perfect.
- Sprinkle the topping over the berries in the baking dish.
- Sprinkle with the additional turbinado sugar, if desired.
- Bake in the preheated oven for about 50 minutes or until the mixture is bubbly and the topping is slightly browned.
- Allow to cool slightly before serving. Serve with ice cream or whipped cream, if desired.
Notes
Storage and reheating instructions:
Cover leftover cobbler with plastic wrap, aluminum foil or using an airtight container stored in the fridge for 3 to 4 days.
Reheat larger portions in the oven at 350°F for 15 to 20 minutes or until warmed through. Reheat single servings using a microwave-safe dish in the microwave using 30 second intervals until warmed through.
You can freeze the cobbler in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Oven Baked
- Cuisine: American