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Mixed Berry Cobbler Recipe

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Juicy, mixed berries come together with a buttery biscuit batter to make this old fashioned berry cobbler recipe. This recipe is easy to adapt for different berries that are in season, and you can easily use frozen berries as well! It’s the perfect dessert for summer, topped with a scoop of vanilla ice cream!

slice of berry cobbler on a white plate topped with ice cream

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Normally when I make a cobbler I take shortcuts-I’m not going to lie. I’ll use baking mixes and throw some fruit in a dish, pour batter on top and bake. Bisquik berry cobbler, easy right?

Earlier this week I came across this traditional cobbler recipe online and I was so intrigued by her from scratch, old school approach (especially pouring the batter first  then topping with the fruit) that I wanted to experiment with it.  

I took her recipe (which was lovely by the way!) and tweaked it a little to create this Mixed Berry Cobbler and I very much doubt that I’ll go back to my old shortcut ways again.

strawberry and blackberry cobbler before cooking

What is Cobbler anyway?

Cobblers have a biscuit topping on the fresh fruit. The biscuits are usually dropped onto the fruit in small rounds, giving it the appearance of a cobbled road and hence the name. Cobblers can also be made with cake batter or cookie dough instead of biscuit and are equally tasty.

The Kitchn

What is the Different Between a Cobbler, Crumble, or Crisp?

All cobblers, crisps, and crumbles consist of fruit baked with a topping of some sort. While cobblers use a cake or biscuit type of topping, crumbles and crisps use a streusel-type of topping. Crisps toppings contain oats, while crumble toppings do not.

Why I Love This Recipe

  1. I love the sweet berry combination and the high ratio of berries to batter in this cobbler. The dough bakes up golden with delicious bits of caramelized sugar on top. It’s a winner-especially with a scoop of vanilla ice cream!
  2. No fancy ingredients! If you have berries you’ll probably have everything else in your pantry already!
  3. Easy to Adapt! This is a very adaptation-friendly recipe. Feel free to make this a strawberry cobbler by omitting the black berries, or turn up the flavor by adding in blueberries to the mix! You can also change the fruit like this Peach Cobbler, or even use apples or pears!
strawberry and blackberry cobbler in a white casserole dish

Step by step

  1. Stir together berries and sugar and allow to sit for 30 minutes.
  2. Combine flour, baking powder, salt, milk and butter and stir until combine.
  3. Pour the batter into a greased baking dish and top with berries, being sure to scrape all the juices out of the bowl.
  4. Bake for 50 minutes or until golden brown and bubbling.
  5. Cool 5 minutes and serve warm, topped with whipped cream or ice cream for an extra-special treat!

FAQ

Can I use frozen berries in a cobbler?

Yes, but do not thaw them beforehand! Keep in mind that it may make the fruit layer slightly more juicy in the end.

Can I freeze this berry cobbler?

You can freeze the baked cobbler up to 3 months. I do not recommend freezing it before baking as it will affect the dough.

What topping should I serve with this recipe?

This recipe stands beautifully on it’s own but I would never turn down a warm serving of cobbler with a nice topping of vanilla ice cream or whipped cream!

You might also like these berry recipes:

If you’ve tried this recipe please comment and rate it below, I love hearing from you! 

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A close up of a slice of berry cobbler on a white plate topped with scoop of vanilla ice cream

Old Fashioned Berry Cobbler


  • Author: Melissa Riker
  • Total Time: 1 hour 20 minutes
  • Yield: 9 1x

Description

This traditional berry cobbler is very easy to make and tastes delicious-the batter goes in the pan first then the strawberry and blackberry mixture pours over top and bakes up into a sweet, delicate cobbler that is always a hit when entertaining!


Ingredients

Units Scale
  • 12 ounces fresh blackberries, rinsed
  • 6 ounces fresh strawberries, hulled and sliced
  • 1/2 cup sugar
  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk (I used skim)
  • 1/3 cup unsalted butter, melted and cooled slightly

Instructions

  1. In a medium bowl combine berries with sugar and stir to coat. Allow to sit at least thirty minutes to extract the juices of the fruit.
  2. Preheat the oven to 375 degrees. Lightly spray a 8 by 8″ baking dish with nonstick spray.
  3. In a bowl combine flour, baking powder, salt, milk and butter. Stir by hand until combined.
  4. Pour batter in prepared dish. Top with berry mixture being sure to scrape all juices and sugar on the batter as well.
  5. Bake for 50 minutes or until golden brown.
  6. Allow to cool 30 minutes before serving.

Notes

  • Freeze leftovers up to 3 months in freezer safe container.
  • Prep Time: 30
  • Cook Time: 50
  • Category: dessert
  • Method: baking
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 185
  • Sugar: 14.8 g
  • Sodium: 16.2 mg
  • Fat: 7.6 g
  • Carbohydrates: 27.8 g
  • Protein: 3.2 g
  • Cholesterol: 18.6 mg

Keywords: Berry Cobbler, Strawberry Cobbler, Raspberry Cobbler

Adapted from Charm at Home.

strawberry and blackberry cobbler in white casserole dish

What is your favorite “old school” traditional dessert? Let me know in the comments below so I can try it out!

This recipe was originally shared in September 2017 and updated in May 2020.

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16 Comments

  1. I, too, put butter in the pan! WOW what a delicious cobbler!!! 😍 I firmly believe my grandmothers would be proud of the result. Took my back to childhood. Thank you for sharing!

  2. I haven’t reviewed your (mouth watering) baked good recipes too much yet, but am wondering whether you’ve experimented with non-gluten flours, like almond, or non-nut ‘flours’. I adore baked goods (literally, could eat them all day every day) but am also facing enlightenment about sugar addiction and am starting to look at ways to reduce flour and sugar (especially white/wheat) (at least a little!). I happen to have some almond flour and will probably try a recipe with it for an experiment, but would love to know if you’ve already experimented, since you know what you are doing with baking far more than I do!

    1. oh, and my favorite ‘old school’ dessert…my grandma’s handwritten recipe is called Strawberry High Pie, and is made with a baked crust with blended frozen strawberries and cream (and sugar!) poured in and frozen. it is so insanely good. I think I have only seen it one other time online, and by a different name. I don’t know whether hers was named as an homage to where we lived – the Mile High City, but the other was named something simpler.

    2. I have very limited experience baking with non-wheat flours, only when I have a gluten-free friend or family visit and then I’ve used the pre-made baking mixes. Sorry not to be of more help!

  3. My family recipe echos Donna’s…and uses more sugar and butter…but this recipe is better for you and still tastes great.

  4. This is almost identical to my family’s cobbler recipe. The one thing we do differently is melt the butter in the preheating oven, pour the batter over the melted butter, top with fruit, then bake. Melting the butter in the baking dish makes for a wonderful “crust” around the edges and eliminates the need for greasing the pan!

  5. This was delicious! I used marion berries, similar to blackberries, and mixed them with the strawberries. Great combination! I’ll be making this again! Thanks for the recipe.

  6. I’m making this today for a gathering after church. I’m so excited to try it. Your pictures and recipe look amazing. Thank you for sharing!

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