Mixed Berry Cobbler
This mixed berry cobbler holds true to the meaning of a "cobbler", given that when baked the top looks like a cobbled street. Down below, the berries are sweet and delicious.Jump to Recipe (or scroll for photos and riveting information...)
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Mixed Berry Cobbler
- Prep Time: 15 m
- Cook Time: 45 m
- Total Time: 1 h
- Servings: 6
- 1/3 cup sugar
- 3 tablespoons cornstarch
- ½ teaspoon ground cinnamon
- pinch of salt
- 2 cups blueberries
- 2 cups blackberries
- 3 cups raspberries
- 2 tablespoons lemon juice
- ¾ cup flour
- 1 teaspoon baking powder
- ½ cup sugar
- ½ teaspoon salt
- ½ cup unsalted butter cold cut into pieces
- ½ cup milk
- Turbinado sugar
- Combine the sugar, cornstarch, cinnamon and pinch of salt in a small bowl. Place the berries in a large bowl, add the lemon juice and sprinkle the sugar mixture over the berries. Gently toss everything together to coat the berries.
- Place the flour, baking powder, sugar and salt in the bowl of electric stand mixer. Add the butter and using the paddle attachment, cut the butter into the flour mixture. Pour in the milk and mix until a thick batter is formed.
- Pour the berries into a 9-inch x 9-inch baking dish. Dollop the batter over top of the berries, leaving some of the berries uncovered. Sprinkle the turbinado sugar over the batter.
- Pre-heat the oven to 375°F. Transfer the baking dish to the oven and bake for 40 to 45 minutes, until the berries are bubbling and the topping is lightly browned.
- Let the cobbler stand for at least 10 minutes and then serve warm with vanilla ice cream.
Mixed Berry Cobbler
Amount Per Serving
Calories 410 Calories from Fat 153
% Daily Value*
Saturated Fat 10g50%
Vitamin A 655IU13%
Vitamin C 32.5mg39%
* Percent Daily Values are based on a 2000 calorie diet.
Comments (16)Post a Reply
I love this recipe. I made it with fresh peaches. Topped with whipped cream. Your recipes are always delicious and simple. Thanks for sharing
I have made this and the recipe is fantastic. Add whipped cream or Ice cream when you serve it and you couldn’t have a better dessert.
If I’m using only peaches as my fruit, how many cups should I use? Should the peaches be diced or just sliced?
You’ll need 7 cups of fruit, no matter what mix you use (or just peaches). You can dice them or slice them – whichever you like. 🙂
If I use frozen fruit do I need to change the recipe accordingly?
You should be ok to use frozen fruit. It’s a good idea to thaw the berries and drain off some the excess liquid first. Then add another tablespoon or so of cornstarch so that the cobbler is not too liquid-y.
Where do I look for turbinado sugar?
Hi Cindy. You should be able to find turbinado sugar in the baking aisle of your grocery store. It might be next to the decorating ingredients, rather than right next to the sugar.
Meets all the requirements of a dessert.
What exactly is turbinado sugar? How is it different than regular granulated or confectioners sugar?
Hi Heather. Turbinado sugar is a sugar from sugarcane that is only partially processed, leaving molasses in the sugar. It gives the sugar a light brown color and larger crystals than regular granulated sugar. I find it has a more caramel-y flavor than white sugar. Confectioner’s, or powdered sugar is granulated sugar that has been ground into a powder, and then usually mixed with a little cornstarch to keep it from clumping.
I made this cobbler & it was great with all the different berries. Very easy to make. I used GF flour & it came out great. Everyone loved this dessert! Wondered if you doubled this recipe, would you bake it in a 9 x 13 pan?
Hi Nancy, great that everyone loved your cobbler and good to know it works well with GF flour! When doubling the recipe you can bake it in a 9×13-inch pan or even one that is a little larger. You want to have enough room to dollop the cobbler topping over the berries.
Love the idea of mixed berry cobbler. Can you make this cobbler using pie crust on top of the filling? If so, would it affect the baking temperature or time?
Using pie crust would turn it into more of a bottomless crust pie instead of a cobbler. But you certainly can change it up! I would increase the temperature to 425°F and bake for about 30 minutes until the crust is browned and the filling bubbly. If the crust is getting too dark during the baking process, cover it with some aluminum foil.
I have made this recipe many times with a variety of berries. Marionberries, strawberries, blackberries,blueberries, and raspberries in just about any combination work. We get great fresh berries in Washington during the summer, so I freeze alot. So, even frozen berries work. This is by far the best cobbler I have made!