Mixed Berry Cobbler
This mixed berry cobbler is an easy dessert that everyone will love! It’s made with strawberries, raspberries, blackberries, and blueberries, then topped with a buttery biscuit topping and served with ice cream.
My local grocery store had a terrific sale on fresh strawberries, blackberries, and raspberries this week so I grabbed a bunch with a baked cobbler in mind. I also had a few blueberries in the fridge so instead of a triple berry cobbler I made a mixed berry cobbler. There is something so wonderful about sweetened baked fruit topped with cinnamon and sugar-crusted biscuits on top!! This delicious cobbler paired nicely with ice-cold vanilla ice cream but it’s also great with whipped cream. Needless to say, my berry-loving family devoured this mixed berry cobbler in no time.
How to Make a Mixed Berry Cobbler
Preheat the oven to 375 degrees.
Combine the sugar, cornstarch, and cinnamon together in a large bowl. Add the washed strawberries, raspberries, blackberries, blueberries, lemon zest, and lemon juice then gently toss together to coat evenly. Pour the mixture into a baking dish.
Place into the oven and bake for 25 minutes.
Prepare the biscuit topping by whisking together the flour, 1/4 cup of sugar, cornmeal, baking powder, baking soda, and salt together in a large bowl. In another bowl, whisk the buttermilk together with the cooled melted butter and vanilla until well combined. Set aside. In s small separate dish, combine the remaining 2 teaspoons of sugar with the 1/8th teaspoon of cinnamon; mix very well. Set aside.
One minute before the berries come out of the oven, add the wet ingredients to the dry ingredients; stir with a rubber spatula until just combined and no dry pockets remain.
To assemble and bake, remove the berries from the oven; increase the oven temperature to 425 degrees.
Divide the biscuit dough into 6-8 equal pieces and place them on top of the hot berry filling, spacing them 1/2 inch apart (they should not be touching). Sprinkle the top of each biscuit with the sugar/cinnamon mixture.
Place into the oven and bake for 15-18 minutes. Remove from the oven and place on a wire rack to cool for 20 minutes. Serve with ice cream or whipped cream. Enjoy.
Equipment
- Baking Dish or Cast Iron Skillet
Ingredients
Mixed Berry Filling:
- 3½ cups strawberries, hulled **Halve the large berries
- 1 cup raspberries
- 1 cup blackberries
- ½ cup blueberries
- 1 tbsp cornstarch
- 1 pinch of cinnamon
- Zest of 1 lemon
- 2 tsp fresh lemon juice
Biscuit Topping:
- 1 cup flour
- ¼ cup + 2 tsp white sugar
- 2 tbsp stone-ground cornmeal
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 4 tbsp unsalted butter, melted & cooled
- ⅓ cup buttermilk
- ½ tsp vanilla extract
- ⅛ tsp cinnamon
Instructions
- Preheat the oven to 375 degrees.
- Combine the sugar, cornstarch, and cinnamon together in a large bowl. Add the washed strawberries, raspberries, blackberries, blueberries, lemon zest, and lemon juice then gently toss together to coat evenly. Pour the mixture into a baking dish. Place into the oven and bake for 25 minutes.
- Prepare the biscuit topping by whisking together the flour, 1/4 cup of sugar, cornmeal, baking powder, baking soda, and salt together in a large bowl. In another bowl, whisk the buttermilk together with the cooled melted butter and vanilla until well combined. Set aside.
- In a small separate dish, combine the remaining 2 teaspoons of sugar with the 1/8th teaspoon of cinnamon; mix very well. Set aside.
- One minute before the berries come out of the oven, add the wet ingredients to the dry ingredients; stir with a rubber spatula until just combined and no dry pockets remain.
- To assemble and bake, remove the berries from the oven; increase the oven temperature to 425 degrees.
- Divide the biscuit dough into 6-8 equal pieces and place them on top of the hot berry filling, spacing them 1/2 inch apart (they should not be touching). Sprinkle the top of each biscuit with the sugar/cinnamon mixture.
- Place into the oven and bake for 15-18 minutes. Remove from the oven and place on a wire rack to cool for 20 minutes.
- Serve with ice cream or whipped cream. Enjoy.
Sweet tangy juicy berries and crisp biscuit topping….absolutely amazing!
I’m not a big dessert eater but this cobbler looks sooo good.
The more berries the merrier! Would love this with a big scoop of ice cream on top.
My husband would love this but I cannot eat the berries with small pips Maybe I will make it for him though as I know he would enjoy. Hope all is well, keep safe, Diane
This looks delicious/