Can I use frozen berries for Mixed Berry Cobbler?

Yes, you can use frozen berries! Do not thaw them before adding to the recipe; however, be mindful that your cobbler may be more liquidy.

How do I know when the cobbler is done baking?

The cobbler is done when the topping is golden brown, and the berry juices are bubbling around the edges of the baking dish.

Can I substitute buttermilk with regular milk?

Yes, you can use regular milk, but for the best texture, add a splash of vinegar or lemon juice to create a buttermilk effect. Let it sit for about 5-10 minutes before using.

How long does Mixed Berry Cobbler last?

It can be stored in the refrigerator for up to 3 days in an airtight container. For longer storage, you can freeze it for up to 2 months.

Is it possible to make the cobbler ahead of time?

Yes! You can prepare the filling and biscuit batter separately in advance. Assemble just before baking, or bake ahead and store it for later enjoyment.

Mixed Berry Cobbler

Description

A cozy and colorful dessert bursting with juicy berries and topped with a fluffy, golden biscuit crust. Perfect served warm with a scoop of vanilla ice cream!

Ingredients

Scale

For the Berry Filling:

7–8 cups mixed berries (strawberries, blueberries, raspberries, blackberries)
2/3 cup sugar
3 tablespoons cornstarch
2 tablespoons lemon juice
1 teaspoon vanilla extract
Pinch of cinnamon

For the Biscuit Topping:

1 1/2 cups all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons unsalted butter, cold and cubed
2/3 cup buttermilk, cold
1 tablespoon cold buttermilk (for brushing)
Coarse sugar for topping (optional)

Optional Add-Ons:

Splash of almond extract
Lemon or orange zest
Chopped nuts (e.g., almonds or pecans)

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C).
Prepare Baking Dish: Lightly grease a 2.5–3 quart baking dish with non-stick spray.
Make the Filling: In a large bowl, gently toss the berries with sugar, cornstarch, lemon juice, vanilla, and cinnamon. Transfer to the baking dish and spread evenly.
Make Biscuit Topping: In a separate bowl, mix flour, sugar, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs.
Add Buttermilk: Pour in 2/3 cup cold buttermilk and stir just until combined. Do not overmix.
Top the Cobbler: Dollop spoonfuls of the dough over the berry mixture, letting some fruit show through.
Brush & Sprinkle: Brush dough with 1 tablespoon cold buttermilk and sprinkle with coarse sugar, if using.
Bake: Bake for 40–45 minutes, or until topping is golden and berries are bubbly.
Cool & Serve: Let the cobbler cool for 5–10 minutes before serving. Enjoy warm with vanilla ice cream or whipped cream.

Notes

Best enjoyed the same day it’s made.
Leftovers can be stored in an airtight container for up to 3 days.
You may use frozen berries—do not thaw before using. Bake time may slightly increase.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 290
Sugar: 26g
Sodium: 170mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: undefined
Trans Fat: undefined
Carbohydrates: 48g
Fiber: 4g
Protein: 3g
Cholesterol: 25mg

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