Juicy sweet berries and a buttery rich biscuit topping come together in this old-fashioned simple berry cobbler. Use your favorite berries and if they’re out of season, swap fresh for frozen berries. The buttermilk biscuit topping is super soft with a deliciously crisp crust. This easy summer dessert is made even better with a scoop of vanilla ice cream and a dollop of whipped cream!
Up close and personal. ↑ ↑
Those syrupy berries, that golden brown biscuit crust, the necessary vanilla ice cream topper. It’s funny that out of the hundreds of recipes on my website, I’m declaring this the one and only dessert you should make this summer. Consider this the easier way to enjoy your favorite sweet summer berries without the work of a full pie and pie crust. Forget the others (but maybe not you, key lime pie) and let’s make mixed berry cobbler!
What the Heck is Cobbler?
Let’s clear this up! Cobblers, crumbles, and crisps fall under the same dessert umbrella. Each are like pie, but without the pie crust. Cobblers are typically topped with a biscuit or sometimes cake-like topping (like my cherry cobbler and apple cobbler), crisps are topped with an oat streusel topping, and crumbles are topped with an oat-less crumb topping. The terms are all pretty synonymous with one another, but cobbler almost always has the biscuit topping. Like a giant strawberry shortcake of sorts. If you like pie, you’ll definitely enjoy cobblers, crumbles, and crisps. (Try my bourbon cherry crisp next because it’s totally out of this world!)
Here’s Why Cobbler is Literally the Best
- Easier Than Pie: With mixed berry cobbler, we’re essentially taking berry pie and replacing the finicky pie crust with an easy biscuit topping. Skip the pie dough chilling and leave the rolling pin in your cabinet.
- Short Cooling Time: As much as I love homemade pie, it comes with a long cooling time. Sometimes we need something a little quicker than a blueberry pie, but just as seasonal and impressive.
- Adaptable: Berry cobbler is totally adaptable to whichever berries you want. You can turn this recipe into a blackberry cobbler or blueberry cobbler simply by using all of that particular berry. Not in the mood for berries? Try my peach cobbler instead. You could even replace the peaches with apples or pears, too.
- Basic Ingredients: No strange ingredients required. Cobbler doesn’t require much, just the usual suspects like fruit, flour, butter, sugar, vanilla, and salt.
- Naturally Flavorful: Celebrate the season’s sweetest natural flavors! A lot of the flavor in cobbler comes from the juicy mixed berries.
- And It’s Delicious: What’s better than lush sweet berries and soft cake-like biscuits with a golden crisp crust? Name a better summer duo. I always include it in my lineup of Memorial Day recipes for this reason!
We love this during the summertime and it’s lovely for a 4th of July dessert, BBQs, Father’s Day, family reunion gatherings, and more, but since you can use frozen fruit, it’s great any time of year!
Best Berries for Berry Cobbler
Hit up the farmer’s market or grocery store sales: you need 8 cups of berries total. I used 3 cups blueberries, 2 cups blackberries, 1 and 1/2 cups chopped strawberries, and 1 and 1/2 cup raspberries. Keep in mind that the juicier the fruit (raspberries, strawberries), the more liquid-y your berry layer will be.
You can use frozen berries in this cobbler, too!
How to Make Berry Cobbler
You only need 2 bowls!
- Mix the berry layer ingredients together: Gently mix berries, sugar, cornstarch to thicken, a squeeze of lemon juice (to brighten the flavors), and vanilla extract together. Spread evenly into a 9×13-inch baking pan.
- Make the biscuit dough: You need flour, sugar, baking powder, salt, butter, and buttermilk. Mix the first 4 ingredients together, then cut in cold butter with a pastry cutter until pea-sized crumbs form. These flour-coated butter crumbles promise a flaky soft, yet crisp biscuit topping. After that, mix in buttermilk. Buttermilk creates an ultra-rich biscuit. Just like when we make cheddar biscuits, it’s important that the butter and buttermilk are both very cold, otherwise the dough will completely melt down into the berries. This biscuit topping is actually very similar to my homemade biscuits, but includes a little sugar since it’s dessert.
- Arrange dough on top of the berries: Flatten sections of the biscuit dough out with your hands, then place them on top of the berries.
- Top with buttermilk & coarse sugar: Because it’s fun to be extra, brush the biscuit dough with buttermilk. This creates a lovely sheen on top. For some sparkle and extra crunch, sprinkle with coarse sugar. You could also use an egg wash like we do with mixed berry slab pie.
- Bake: Bake until the biscuits are golden brown, about 45 minutes.
- Cool for only 5 minutes: Just enough time for you to get out the vanilla ice cream. 🙂
Or you can top cobbler with whipped cream. There are no rules!
Less is More
Here’s the part where I tell you to do less. Something we don’t often hear when it comes to baking, but I know we all appreciate an effortless dish!
Over-working the biscuit dough will prevent it from rising and stretching, creating an unappealing and dense texture. Mix the buttermilk into the dough very lightly. After the dough comes together, flatten sections with your hands and place them on top of the berries. There is no precise method or magic trick here—just place flattened biscuit dough sections randomly on top, covering most of the berries underneath.
For this berry cobbler recipe, I actually reduced the biscuit topping from my peach cobbler. I wanted less topping so more of the beautiful berries are exposed. As a result, this dessert is extra fruity and extra juicy. Fresh homestyle comfort food—simply the best!
Looking for More Berry Desserts?
- Fruit Pizza
- Strawberry Cream Cheese Pie
- Blueberry Pie & Blueberry Pie Bars
- Berry Galette
- Triple Berry Pie
- Lemon Blueberry Cake
- Berry Icebox Cake
Berry Cobbler
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour, 5 minutes
- Yield: serves 10-12
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Use your favorite fresh or frozen berries. If using frozen, do not thaw. For extra help, read the recipe notes before beginning.
Ingredients
- 8 cups (approx. 1kg) mixed berries* (see note)
- 1/2 cup (100g) granulated sugar
- 2 Tablespoons (15g) cornstarch
- 1 teaspoon lemon juice
- 1/2 teaspoon pure vanilla extract
Biscuit Topping
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 1/3 cup (65g) granulated sugar
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 Tablespoons (85g) unsalted butter, cold and cubed
- 1/2 cup (120ml) buttermilk, cold*
- for topping before baking: 1 Tablespoon buttermilk and coarse sugar
Instructions
- Preheat the oven to 350°F (177°C) and grease a 9×13-inch pan.
- Make the filling: In a large bowl, gently fold the berries, sugar, cornstarch, lemon juice, and vanilla extract together until thoroughly combined. Spread filling evenly into prepared pan.
- Make the topping: Whisk the flour, sugar, baking powder, and salt together in a large bowl. Using a pastry cutter or two forks, cut the butter into the mixture until it resembles coarse meal (pea-sized crumbs). A pastry cutter makes this step very easy and quick! You could also use a food processor. While slowly stirring, slowly drizzle in 1/2 cup buttermilk. Mix until evenly combined. Take handfuls of dough and gently flatten out. Place dough all over the top of the berry filling. There’s no special trick to this—just flatten the dough in sections and cover most of the berries.
- Brush the top of the biscuit dough with 1 Tablespoon of buttermilk and then sprinkle with coarse sugar. These two are optional, but both help achieve a shiny, crunchy, golden brown crust.
- Bake for 45-55 minutes, or until golden brown and biscuit topping is cooked through. Stick a toothpick into the biscuit topping, if it comes out clean, it is cooked through and the cobbler is done. Set the pan on a wire rack, then cool for 5 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
- Cover and store leftovers in the refrigerator for up to 5 days.
Notes
- Freezing Instructions: I don’t recommend preparing this recipe ahead of time, the biscuit topping won’t rise as much if it is not immediately baked. You can, however, freeze the prepared berry filling for up to 3 months. Allow to thaw in the refrigerator before using. It will be quite juicy, but that’s not a bad thing in cobbler! You can also freeze the baked cobbler for up to 3 months. Thaw overnight in the refrigerator, then cover with aluminum foil and bake at 350°F (177°C) for 20 minutes or until warmed through.
- Special Tools (affiliate links): 9×13-inch Pan | Glass Mixing Bowl | Silicone Spatula | Whisk | Pastry Cutter | Pastry Brush | Cooling Rack
- Berries: Use any berries, fresh or frozen (do not thaw), that you enjoy. I recommend 3 cups blueberries, 2 cups blackberries, 1 and 1/2 cups raspberries, and 1 and 1/2 cups chopped strawberries. Keep in mind that the juicier the berries (raspberries, strawberries), the more liquid-y the berry layer will be. Frozen berries will produce a more liquid-y layer.
- Buttermilk: You can make your own DIY buttermilk substitute if needed. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough cold whole milk to the same measuring cup until it reaches 1/2 cup. (In a pinch, cold lower fat or cold nondairy milks work for this soured milk, but the topping won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
- More biscuit topping: For this berry cobbler, I reduced and adapted the biscuit topping from my peach cobbler recipe so that the berries were the star of the dessert. If you’d like more biscuit topping, use the biscuit topping measurements from the peach cobbler. (That one includes baking soda.)
- Individual Cobblers: Instead of baking as one big dessert, you can make individual berry cobblers by dividing the layers and baking in several oven-safe ramekins. Bake time depends on the amount of food in each ramekin. Bake on a large baking sheet until the berries are bubbling and biscuit topping is golden brown. It’s easier to bake as a whole and simply serve in individual ramekins or even parfait glasses, though!
Reader Comments and Reviews
That’s what I thought also. Txs again for your prompt response. Have a great week end!!
I was thinking to make this is 2 8×8 pans. Bring one, freeze one. The recipe seems flexible. Do you see any issues with trying this? BTW, I am an avid baker and have shared your blog with many and enjoy everything I have tried.
Txs again!!
Shouldn’t be a problem, Ann! Just keep an eye on them as the bake time will be shorter.
I am hoping to make this and bring on a boat. Is it as delicious at room temp? It may be too warm out to use the oven on the boat. Txs for any help
Hi Ann, it’s great at room temp!
This recipe looks soo good. Would it work to use pie filling rather than fresh berries?
Hi Deb, In most canned pie filling the fruit is packed in a heavy sugar syrup – here we use a lot of fresh fruit and there is only 1/4 sugar in the filling. You can certainly try canned filling, but we’re unsure of the results.
This recipe turned out amazing! I’ve made lots of variations of fruit cobblers before, but this will be my go to from now on!! Wish I could post a picture….it was so beautiful. I used strawberries, blackberries, raspberries, & blueberries….just a combination equal to 8 cups. I followed the recipe as it was written.
Even better than I was expecting perfect winter dessert with ice cream
This cobbler sparked an obsession in our household. It was SO GOOD! I used the berry filling from this recipe and the topping from your peach cobbler recipe. That sweet biscuit topping is so soft and scrumptious. I want to put it on top of all cobblers! Think I’m going to try cherry next! Can I use this same recipe but swap the berries for cherries? COBBLERS ALL SUMMER!!!
Hi AshLee, absolutely, you can use all cherries here instead. So glad your family loved the cobbler!
I made this for dessert last night and was surprised by how quickly it came together. I used frozen berries and was actually short 1 cup but everything tasted great nevertheless. The biscuit topping was stellar. This is the perfect summer dessert and I’ll definitely be making it again.
Hello, Thank you for sharing this wonderful sounding recipe! I’m planning to make and bake this cobbler, and then freeze it. How shall I reheat it? Thank you for sharing all of your recipes. They have blessed our family!
Hi Alexandra, You can freeze the baked cobbler for up to 3 months. Thaw overnight in the refrigerator and warm in the oven before serving. Hope you love the cobbler!
I added almond extract to the topping….it was excellent. Basically, a shortbread cookie on top of the fruit!
I never leave reviews on recipes…. HOLY MOLY. So so easy and the most delicious cobbler I’ve had. Traded raspberries for the strawberries and did a little flaky maldon sea salt before baking. Will be making again. So so so easy!!!!
Making today and wondering if best to use a dish, like Pyrex, or metal pan? Thank you!
M
Hi Mary! Either will work, we usually use glass or ceramic for cobbler. Enjoy!
Hi Sally, can I make the only the filling one day ahead and put the topping on when I’m ready to bake, the day after?
Definitely!
Hi Trina. Ok great! Having a potluck tomorrow, can’t wait to bake it! Thanks so much for the quick reply.
Excellent….great fruit flavor…biscuit topping was perfect….and it came together quickly….
Made this today and it was a big hit! Comes together quickly and easily. Used blueberries, blackberries and a couple of peaches. Sweetened with honey instead of granulated sugar. Delicious cobbler!
Loved this, it was so quick and delicious! We only had three people for dinner so I cut the recipe in half and it was perfect, just enough with some leftovers which I’m saving for breakfast. I’ll definitely make this again and also try the peach version.
Wow—Delish!
Another winner Sally! I used frozen saskatoons and rhubarb… it was a very hot day so I baked it on my smoker, it turned out amazing!
Will make this regularly!
Hi Sally, Thank you so much for this fabulous recipe. I made it exactly as you instructed and it was terrific. My husband said it was the best thing I’ve ever made. And I took it to our friends for dessert and they raved. I shared your recipe as I always do when I make Your dishes. They never fail. Best berry cobbler ever
Could I use pie crust ?
Hi Jackie, pie crust would not be best here (the cobbler has a biscuit-type layer on top). How about our mini fruit galettes or mixed berry slab pie instead?
Delicious cobbler. I used 4 cups of strawberries then enough blueberries, raspberries, and blackberries for 4 more cups of fruit. The fruit and the topping were excellent.
Could you make this with just blueberrys??
Definitely!
I made this and it was the best cobbler I have ever tasted. I doubled the crust recipe and spread it evenly on top of the whole filling so it was like a pie crust. Then I cut several vent holes. It was amazing and every bite had crust which is the advantage to my recipie variance.
It’s in the oven! And I can’t wait to see how it’s gonna turn out.
I’m using pyrex 9×13 so I wonder it’ll make a difference since the recipe is saying 9×13 pan.
we will see!
It was the easiest recipe with good reviews.
Thanks for sharing
Hey Sally! Can I just use blackberries and strawberries, my mom likes those fruits more than any other fruit?
Hi Amy, absolutely! Keep in mind that the juicier the berries (like strawberries), the more liquid-y the berry layer will be. Enjoy!
This recipe is simple and divine. I made it for family today just because. Everyone loved it and are already asking when I’m making it again. Fresh and basic ingredients + add some Vanilla bean ice cream.
My favorite cobbler recipe. I love the weights not just cup measurements
Delicious and fool proof! I added a few peaches to my berries and reduced the sugar in the filling a little bit. Satisfied my dessert craving at 9pm
Delicious!
OMG….This was the best cobbler I’ve ever had….skipped the strawberries because, well, I just liked the other berries together and it was FABULOUS! Will definitely do this one again
I’m going to go with the freezing option and then thawing and warming up in oven. What oven temperature do you recommend and for how long?
Scrumptious. Truly.
I made this recipe to carry my family through election night and it was delicious! I used a mix of frozen strawberries, blueberries and chopped up fresh apple. I added a sprinkle of cinnamon and sliced almonds on top to add texture. I also added 1/2 extra cup of flour to increase the topping and I am glad I did, so that I would have enough to cover the berries. We like an even thick cover 🙂 It is an easy recipe to make, it is delish and helped us stay up and survive election night in the U.S.
I was wondering if frozen berries would work but was afraid the would be too wet once thawed. How many cups of frozen berries did you use and did you thaw before mixing? Thank you.
It says at the top of the recipe when using frozen berries do not thaw.