Mixed Berry Cobbler
This mixed berry cobbler has been a family favorite for years. Now that summer is here, this berry cobbler is on the menu. The variety of berries provides such a wonderful blend of flavors to this amazing berry cobbler.
This simply delightful cobbler is one of the best ways to celebrate berry season! It’s full of beautiful color and the most delicious flavors, making it a delicious way to enjoy the fruits of the season.
Filled with ripe, juicy berries and topped with a biscuit style topping that is perfectly moist, soft with a crunchy, sugary top. You will love this and it’s super easy to make too! I hope you’ll give this berry dessert a try and even add a scoop of ice cream.
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Why You’ll Love this Mixed Berry Cobbler
Mixed Berry Cobbler Ingredients
Most of these basic ingredients you likely already have in your pantry or cabinet. The only thing you would need to grab are some fresh berries to get this recipe going.
Just a few ingredients
What Type of Berries?
This berry cobbler uses a mixture of four different berries – strawberries, blueberries, blackberries and raspberries which makes it so delicious. Of course you could use any berries you like, omit berries or just use some instead of all. I love all the berries because of the variety of flavors.
Blending all the flavors of the berries really gives this cobbler depth. I love it!
What’s the Difference Between a Cobbler, Crisp and Crumble?
All of these desserts are so similar!
A traditional cobbler features more of a biscuit or cake-like topping and does not include nuts or oats. Often, a crumble won’t include nuts or oats and has a softer, less textured streusel topping. A crisp might have more crunch and includes oats and nuts but doesn’t have to. However, there is a lot of overlap between crisps and crumbles.
For this recipe, we are making a cobbler which has a light sweet biscuit type topping as its crust.
Check out these other recipes:
Blackberry Greek Yogurt Muffins
Easy Popover Recipe
Delicious Strawberry Muffins
Can You Use Frozen Berries?
Yes, you can use frozen berries in this mixed berry cobbler. However, frozen berries have a lot more water content than fresh so you will need to adjust a few things so you don’t have a soupy, runny cobbler.
Be careful to defrost them and drain off any excess moisture before using them. I would also add an extra tablespoon of cornstarch to the recipe to ensure the cobbler is not soggy.
Berry Cobbler Filling
- Fresh berries – Choose ripe, firm berries
- Cornstarch – thickens all the juices from turning into liquid and creates the most fabulous berry syrup.
- Granulated Sugar – Makes the sweetness of the berries oh so good. Feel free to cut back on the sugar a little if you’re using very ripe berries!
- Lemon Juice – The acidity in the lemon juice balances the sweetness of the strawberries, and creates an additional layer of citrus flavor.
- Cinnamon and Ginger – this is what really takes this cobbler to the next level and adds depth of flavor to those berries.
Berry Cobbler Biscuit Topping
- Flour – All-purpose flour works well here, but if you need to make this crumble gluten free, simply sub with a 1:1 gluten free flour!
- Brown Sugar – The additional molasses in brown sugar helps add a caramelized depth to this topping.
- Butter – Use unsalted butter, cut into cubes. Leave it cold instead of room temperature!
- Baking Powder and Baking Soda – to ensure the crust rises
- Salt – To balance all the sweet.
- 1 egg – The egg binds the dough together.
- Heavy Cream – This makes the crust moist.
- White Granulated Sugar – To sweeten the topping.
How to Store Mixed Berry Cobbler
This berry cobbler does not stay around for long so we usually don’t have issues with storing it. It’s gobbled up pretty quickly.
- Room Temperature – we leave our cobbler out at room temperature for no more than 2 days. After that we would refrigerate.
- Refrigerator – Refrigerate this strawberry crumble for up to three days in an airtight container.
- Freezer – You can freeze this dessert! Simply package in an airtight container or freezer bag for up to three months. Defrost in the refrigerator and you can reheat in the microwave or stove.
Frequently Asked Questions
Traditional cobbler has the biscuit style dough or the crust on top of the fruit.
Cornstarch thickens the juices so that your fruit cobbler doesn’t come out runny.
Usually an 8×8 baking dish will work unless you are doubling the recipe then a 9×13 baking dish would be more suitable. For this recipe I used an 8×11.
Enjoy Mixed Berry Cobbler All Year Long
While berry cobblers are more of a summer tradition; you can enjoy this fresh dessert all year long. I tend to make this a few times over the course of a summer and if I have a craving for one when berries aren’t that easy to get; I will use frozen.
This is a great dessert for July 4th or a church gathering or just for your family to have a tasty dessert during those summer evenings sipping tea and eating cobbler on the patio swing.
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Mixed Berry Cobbler
This mixed berry cobbler has been a family favorite for years. Now that summer is here, this berry cobbler is on the menu. The variety of berries provides such a wonderful blend of flavors to this amazing berry cobbler.
Ingredients
- For the Berries:
- 2.5 pounds of mixed berries
- Juice of 1 lemon
- 1/2 cup granulated sugar
- 3 Tbs. cornstarch
- 1 tsp. ground cinnamon
- 1 1/2 tsp. ground ginger
- For the Topping:
- 2 cups unbleached all-purpose flour
- 1/2 cup firmly packed golden brown sugar
- 2 tsp. baking powder
- 1 tsp. salt
- 1 tsp. baking soda
- 1 tsp. ground ginger
- 6 Tbs. (3/4 stick) chilled unsalted butter,
- cut into 1/2-inch pieces
- 1 egg
- 3/4 cup heavy cream
- 3 Tbs. granulated sugar
Instructions
Preheat an oven to 375°F. Lightly butter a 9-by-13-inch or 8x11 inch baking dish.
In a bowl, combine the berries, lemon juice, the 1/2 cup granulated sugar, the cornstarch, cinnamon and ground ginger and toss to coat the berries evenly.
Pour the berry mixture into the prepared baking dish, spreading it evenly.
In a bowl, stir together the flour, brown sugar, baking powder, salt, ground ginger and baking soda. Scatter the butter pieces over the top and, using a pastry blender or hangs, cut in the butter until the mixture resembles coarse meal.
In a small bowl, whisk together the egg and cream. Slowly pour the egg mixture into the flour mixture, stirring and tossing with a fork until the topping mixture holds together.
Using your hands, place dollops of the topping evenly over the berries, leaving a 1-inch border uncovered around the edge of the dish. Sprinkle the 3 Tbs. granulated sugar over the top. Place the dish on a rimmed baking sheet. Bake the cobbler until the top is golden and the berry filling is bubbling, about 40-50minutes. Depending on how thick your crust is and size baking dish.
*You want the crust to be cooked completely and not doughy on the underside, except a little. If the crust is getting too brown on top, cover with a piece of foil and finish baking.
Transfer to a wire rack and let cool for 10 to 15 minutes.
