Mixed Berry Cobbler
This easy Mixed Berry Cobbler features a thick, jammy berry filling topped with tender buttermilk biscuits. Perfect with fresh or frozen berries, it's ready in just 50 minutes and pairs beautifully with vanilla ice cream.
Ingredients
- For the Berry Filling:
- 5 cups Mixed Berries fresh or frozen; blueberries, blackberries, raspberries, and sliced strawberries
- 1/4 cup White Sugar adjust based on berry sweetness
- 1 Tablespoon + 1 teaspoon Cornstarch
- 2 teaspoons Lemon Juice fresh squeezed preferred
- For the Biscuit Topping:
- 1 1/4 cups All-Purpose Flour 156 grams, spooned and leveled
- 1/3 cup White Sugar 66 grams
- 2 teaspoons Baking Powder check expiration date
- 1/4 teaspoon Kosher Salt
- 5 Tablespoons Unsalted Butter melted
- 1/2 cup Cold Buttermilk must be very cold
- 1 teaspoon Pure Vanilla Extract
Instructions
- Prepare the Fruit Filling:
- Preheat oven to 375°F.
- In a large bowl, combine mixed berries, 1/4 cup sugar, and cornstarch. Toss until berries are evenly coated.
- Add lemon juice and mix again.
- Transfer berry mixture to a 2-quart baking dish (8x8 inch square or 9-inch round). Spread in an even layer.
- Bake uncovered for 15 minutes (or 20 minutes if using very juicy berries like strawberries). Berries should start softening and juices should begin bubbling.
- Make the Biscuit Topping:
- While fruit bakes, whisk together flour, 1/3 cup sugar, baking powder, and salt in a medium bowl. Set aside.
- Melt butter in a microwave-safe bowl until quite hot, almost sizzling.
- Pour cold buttermilk into the hot melted butter all at once. Whisk immediately. Mixture will look curdled and lumpy - this is correct.
- Add vanilla extract to the buttermilk mixture.
- Pour buttermilk mixture into flour mixture. Stir gently just until combined. Batter will be thick and slightly lumpy. Don't overmix.
- Assemble and Bake:
- Remove baking dish with pre-baked berries from oven. Fruit should be bubbling around the edges.
- Drop 8-10 spoonfuls of biscuit batter over the hot fruit filling. It's fine if some fruit peeks through.
- Return dish to oven. Bake for 25 minutes or until biscuits are golden brown and a toothpick inserted into a biscuit comes out clean.
- Let cobbler cool for at least 10 minutes before serving to allow filling to thicken further.
- Serve warm with vanilla ice cream or whipped cream.
Notes
Berry Selection: Use any combination of berries. Strawberries and raspberries create a saucier filling; blueberries and blackberries produce a thicker filling. Don't thaw frozen berries before using.
Buttermilk Substitute: Add 1 tablespoon white vinegar or lemon juice to a measuring cup. Fill to 1/2 cup line with regular milk. Let sit 5 minutes before using.
Pro Tips: Use very cold buttermilk for best biscuit texture
Don't overmix biscuit batter - stir just until flour disappears
For extra biscuit topping, double the biscuit recipe and add 5 minutes to final baking time
Test berries for sweetness before adding sugar Storage: Store covered in refrigerator for up to 4 days. Reheat in microwave for 30 seconds or in 350°F oven for 10 minutes. Can freeze for up to 3 months.
Variations: Replace berries with sliced peaches, pitted cherries, or chopped plums. For fall version, use diced apples or pears with a pinch of cinnamon.RetryClaude can make mistakes. Please double-check responses. Sonnet 4.5
Buttermilk Substitute: Add 1 tablespoon white vinegar or lemon juice to a measuring cup. Fill to 1/2 cup line with regular milk. Let sit 5 minutes before using.
Pro Tips: Use very cold buttermilk for best biscuit texture
Don't overmix biscuit batter - stir just until flour disappears
For extra biscuit topping, double the biscuit recipe and add 5 minutes to final baking time
Test berries for sweetness before adding sugar Storage: Store covered in refrigerator for up to 4 days. Reheat in microwave for 30 seconds or in 350°F oven for 10 minutes. Can freeze for up to 3 months.
Variations: Replace berries with sliced peaches, pitted cherries, or chopped plums. For fall version, use diced apples or pears with a pinch of cinnamon.RetryClaude can make mistakes. Please double-check responses. Sonnet 4.5
