Mixed Berry Cobbler

Mixed berry cobbler is the absolute perfect summer dessert. This is one of those recipes I go back to again and again because it’s just so simple, satisfying, and packed with flavor. I love that I can throw it together with a bag of frozen mixed berries I usually already have in the freezer, and it always comes out tasting like summer, no matter what time of year it is.

This mixed berry cobbler has the perfect balance of sweet and tart, with juicy berries bubbling up under a soft, golden topping that’s crisp on the edges and tender in the middle. I use both brown sugar and granulated sugar in the cobbler topping for the best texture and flavor. The brown sugar adds a hint of caramel flavor that really plays well with the berries, while the granulated sugar helps give the topping a nice crispness.

It’s one of those easy desserts that looks rustic and homemade in the best way, and you don’t need to be a baking expert to make it. You can serve it with a scoop of vanilla ice cream or a dollop of whipped cream, but honestly, it’s great all on its own too.

Ingredients for Mixed Berry Cobbler

Here’s what you’ll need to make this berry cobbler and why each ingredient earns its spot:

• 3 cups frozen mixed berries: The star of the show. A mix of strawberries, blueberries, blackberries, and raspberries gives you a variety of flavors and textures.
• Cornstarch: Helps thicken the berry juices so your cobbler doesn’t turn out too soupy.
• Lemon juice: Adds brightness and enhances the berry flavor.
• All-purpose flour: The base of the topping. Gives structure and that soft, cakey texture.
• Brown sugar: Adds moisture and a subtle molasses flavor.
• Granulated sugar: Sweetens the berries and topping and helps create a slightly crisp crust.
• Baking powder: Helps the topping rise and stay fluffy.
• Salt: Brings out all the flavors and keeps the sweetness balanced.
• Milk: Brings the topping together and adds a little richness.
• Melted butter: Makes the topping soft in the middle and golden on top.
• Cinnamon: Adds warmth and depth to the topping that pairs beautifully with the berries.

How to Make Mixed Berry Cobbler

1. Preheat the oven to 375°F and lightly grease an 10 inch cast iron skillet or baking pan.
2. Make the berry filling: In a bowl, toss together the frozen berries, sugar, cornstarch, and lemon juice. Pour that into the prepared skillet.
3. Make the topping: In another bowl, stir together the flour, brown sugar, granulated sugar, baking powder, salt, and cinnamon. Pour in the milk and melted butter, and stir until everything is just combined.
4. Spoon the batter over the berries. It doesn’t need to cover every inch. Gaps are fine and let the fruit bubble through while baking.
5. Bake for 40 to 45 minutes, or until the topping is golden brown and the berry filling is bubbling around the edges.
6. Let it cool slightly before serving. It’s great warm, room temp, or even cold from the fridge.

FAQs

How can I change up this berry cobbler recipe?

This recipe is super flexible. You can swap in different fruits depending on what you have, peaches, apples, or even rhubarb work great. Feel free to add a pinch of nutmeg or ginger to the topping for extra spice. If you want some crunch, sprinkle chopped nuts or a little coarse sugar on top before baking. You can also use orange juice instead of lemon juice if you want a different citrus twist.

What’s the difference between cobbler and other similar desserts?

Great question. Cobblers, crisps, and crumbles all fall into that fruit dessert category, but they’re a little different. A cobbler has a thick, biscuit-like or cake-like topping that’s dropped over the fruit. A crisp usually has a buttery topping with oats and sometimes nuts that gets super crunchy as it bakes. A crumble is similar to a crisp but without the oats. All are delicious, but cobbler is the one I turn to when I want that soft, cakey topping paired with juicy fruit.

Can I make this ahead of time?

Yes, you can make it a few hours ahead and just warm it slightly before serving. It also keeps well in the fridge for a couple days. Reheat in the oven at 350°F until warmed through for the best texture.

Can I make this dairy free?

You can. Swap the butter for a dairy-free alternative and use a non-dairy milk like almond or oat milk. The texture may vary slightly, but it still works great.

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