Name: Mixed Berry Cobbler
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 4-6 cups mixed berries (strawberries, blueberries, blackberries, raspberries — fresh or frozen); 1/2-3/4 cup granulated sugar (Start with 1/2 cup and increase if berries are tart.); 2 tbsp cornstarch (Use 3 tbsp for very juicy berries.); 1 tsp lemon zest; 1 tbsp lemon juice; Pinch of salt; 1 1/2 cups all-purpose flour; 2 tsp baking powder; 1/4 cup sugar (For the topping.); 1/2 tsp salt; 6 tbsp cold butter, cubed (Keep the butter cold for a flakier topping.); 3/4 cup milk or cream (Cream yields a richer topping.); 1 egg beaten (Optional, for brushing.); Coarse sugar for sprinkling (Optional.)

I grew up with warm berry cobbler filling the house with a sweet, jammy perfume every summer. This mixed berry cobbler recipe is exactly that — a simple fruit filling cloaked in a tender, biscuit-like topping that’s fast enough for weeknights and pretty enough for company. Use fresh berries when they’re ripe, or frozen berries straight from the freezer for off-season convenience; either way you’ll get bubbling, bright fruit and a golden, slightly crisp top.

Why you’ll love this dish

This cobbler sings of berries and sunshine, and it’s the kind of dessert that’s both comforting and impressive without much fuss. It’s great for family dinners, potlucks, or a lazy weekend brunch. The topping is biscuit-like but quick (no chilling required), and the filling comes together in one bowl — fewer dishes, more flavor.

“One spoonful and the kids asked for seconds. It’s the easiest way to get a bakery-style dessert at home.” — household-tested review

Quick reasons to try it:

Uses pantry staples and flexible fruit: fresh or frozen berries work equally well.
Scales easily: make individual ramekins or one 9×13 pan.
Crowd-pleasing: sweet, tart, and perfect with ice cream or whipped cream.

If you love fruit-forward desserts, you might also enjoy a lighter, fruity option like this apple-strawberry cheesecake fruit salad that pairs well with summer gatherings.

Step-by-step overview

This cobbler is straightforward: toss the berries with sugar, cornstarch and lemon; make a simple biscuit-like batter by cutting cold butter into flour and baking powder; spoon or spread the topping over the fruit; then bake until the fruit bubbles and the top is golden. Expect about 10 minutes prep, then 25–45 minutes in the oven depending on dish size.

In short:

Prepare fruit filling and let it macerate briefly.
Prepare the dry topping and cut in cold butter.
Stir in milk to make a drop-biscuit batter.
Spoon over fruit, egg-wash if you like, and bake until bubbling.

For another party-ready appetizer idea that’s just as easy to bake, try these savory baked cranberry brie bites.

What you’ll need

4–6 cups mixed berries (strawberries, blueberries, blackberries, raspberries — fresh or frozen)
1/2–3/4 cup granulated sugar (start with 1/2 and increase if berries are tart)
2 tbsp cornstarch (thickens the filling; use 3 tbsp for very juicy berries)
1 tsp lemon zest
1 tbsp lemon juice
Pinch of salt
1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 cup sugar (for the topping)
1/2 tsp salt
6 tbsp cold butter, cubed
3/4 cup milk or cream (cream yields a richer topping)
1 egg, beaten (optional, for brushing)
Coarse sugar for sprinkling (optional)

Substitutions & notes:

Gluten-free: swap a 1:1 gluten-free flour blend and ensure baking powder is gluten-free.
Dairy-free: use a plant-based milk and stick-style vegan butter that’s very cold.
Sugar: if using very sweet berries, reduce filling sugar to 1/3 cup.

Step-by-step instructions

Preheat the oven to 375°F (190°C). Butter a 9×13 baking dish or lightly grease individual ramekins.
In a large bowl, combine the mixed berries with 1/2–3/4 cup sugar, cornstarch, lemon zest, lemon juice, and a pinch of salt. Toss gently and let rest 10 minutes so the berries release juices and the cornstarch dissolves.
For single-serve ramekins: spoon about 3/4 cup of the fruit mixture into each dish. For a 9×13 pan: pour all the fruit into the prepared dish and spread evenly.
In a separate bowl, whisk together the flour, 2 tsp baking powder, 1/4 cup sugar, and 1/2 tsp salt.
Cut the cold cubed butter into the dry mixture using a pastry cutter, two forks, or your fingertips until it resembles coarse crumbs with some pea-sized bits of butter remaining.
Stir in the milk or cream until just combined; do not overmix. The batter should be chunky and drop-able.
Use a spoon to drop spoonfuls of the topping over the fruit. For a more uniform top, spread gently with an offset spatula (it’s okay if some fruit peeks through).
If using, brush the topping with beaten egg and sprinkle coarse sugar for extra crunch.
Bake small dishes for 25–30 minutes, or a 9×13 pan for 35–45 minutes. Bake until the topping is golden-brown and the fruit is bubbling and thickened.
Cool 10–15 minutes to let the filling set slightly before serving.

Tips built into the method:

If using frozen berries, do not thaw first—this reduces excess juice.
Check at the minimum bake time to prevent the topping from over-browning.

Best ways to enjoy it

Serve warm with a scoop of vanilla ice cream, a dollop of whipped cream, or a spoonful of Greek yogurt for a tangy contrast. For brunch, plate small ramekins with a dusting of powdered sugar and a mint sprig. A drizzle of aged balsamic or a spoonful of lemon curd can make it feel more refined.

Pairing ideas:

Coffee or a light black tea
Sweet dessert wine or a late-harvest Riesling
Fresh ricotta or mascarpone on top for a richer finish

If you’re assembling a dessert spread, these baked cranberry brie bites make a pleasing savory-sweet companion and can be prepared ahead: baked cranberry brie bites.

Storage and reheating tips

Refrigerate: Cover leftover cobbler tightly and refrigerate for up to 3–4 days. Reheat individual portions in the microwave for 30–60 seconds or warm a whole dish in a 325°F (160°C) oven until heated through (about 15–20 minutes).
Freeze: To freeze, cool completely, then wrap tightly with plastic and foil or use an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat from frozen at 325°F until warmed through, adding 10–15 minutes.
Food safety: Fruit fillings can retain heat; allow 10–15 minutes before covering or refrigerating to avoid trapping steam and creating sogginess.

Helpful cooking tips

Keep the butter cold: Cold butter creates flakier pockets in the topping. Chill the cubed butter in the freezer for 10 minutes if your kitchen is warm.
Don’t overmix the topping: Stir just until combined. Overmixing develops gluten and makes the topping dense.
Adjust sweetness to taste: Taste the berries before adding sugar; sweeter berries need less.
Prevent soggy bottoms: Toss berries with cornstarch to absorb excess liquid. For extra insurance, line the dish with a thin layer of breadcrumbs or a sprinkle of instant tapioca.
Texture tweak: For a craggier biscuit top, fold in 1/4 cup rolled oats or 1/4 cup finely chopped nuts.

For a quick make-ahead trick and more party-friendly baking ideas, see this simple baked cranberry brie bites variation that’s equally fuss-free.

Creative twists

Lemon-blueberry: Use all blueberries, add extra lemon zest and a teaspoon of vanilla.
Stone fruit mix: Swap half the berries for sliced peaches or plums in late summer.
Streusel top: Mix 1/3 cup brown sugar, 1/4 cup oats, 2 tbsp flour, and 2 tbsp cold butter for a crunchy streusel instead of the biscuit topping.
Boozy boost: Stir 1–2 tablespoons of bourbon or Grand Marnier into the fruit for depth.
Vegan: Use coconut oil-based spread and a plant milk; add 1 tbsp ground flaxseed + 3 tbsp water as an egg wash replacement for shine.

Common questions

Q: Can I use frozen berries?
A: Yes. Use frozen berries straight from the freezer — do not thaw. Baking from frozen reduces excess juice. You may need an extra 5–10 minutes of bake time for a large pan.

Q: Can I reduce the sugar?
A: Absolutely. Start with 1/2 cup in the filling and taste the fruit beforehand. If your berries are very ripe, 1/3 cup may be enough. The topping has only 1/4 cup sugar; reduce slightly if needed.

Q: How do I know when the cobbler is done?
A: The topping should be golden and set (not wet in the center) and the filling should be visibly bubbling at the edges and center. If the top browns too fast, tent loosely with foil and continue baking until the fruit bubbles.

Q: Can I make this ahead of time?
A: You can prepare the fruit and the dry topping separately and refrigerate them for a few hours. Assemble right before baking for optimal texture.

Q: Is the topping supposed to be cakey or biscuit-like?
A: It’s meant to be a drop-biscuit texture — tender and slightly crumbly, not dense like pound cake.

Conclusion

This mixed berry cobbler balances bright fruit and a tender, buttery topping with minimal fuss — perfect for any season. For another clear, step-by-step berry cobbler method to compare techniques and tips, see Sally’s berry cobbler recipe. If you want a slightly different take or flavor ideas, Kroll’s version offers helpful variations at Kroll’s mixed berry cobbler.