Summery Mixed Berry Cobbler Recipe with Crisp Oat Topping

Mixed berry cobbler is a fruit dessert similar to pie but with much less work. Serve warm with whipped cream or a scoop of ice cream.

I wanted to showcase berries for Farmers Market Week. Local markets at this time of year are overflowing with beautiful berries, thanks to our proximity to one of the country’s top berry-growing regions.

I didn’t want to make another pie; I wanted the berries to be the star rather than a simple mix-in. That’s when I realized I’d never actually made a cobbler. I love fruit topped with a buttery biscuit or crumble, and cobblers looked easy and delicious.

Cobblers have quickly become my go-to fruit dessert. While a flaky pie crust is lovely, the biscuit-style topping on a cobbler is simpler to make and often more satisfying. It’s rustic, buttery, and irresistible.

The berry filling is straightforward: toss the fruit with sugar, lemon juice, cornstarch and vanilla, then spread it in the pan. I used two cups of each berry, but you can mix and match however you like—omit a type, add more of another, or increase the total amount. I used eight cups and it covered the baking dish, but you could use up to ten cups for a deeper filling.

I make the biscuit topping the same way I make pie dough in a food processor: pulse the dry ingredients, pulse to cut in cold butter until the mixture resembles coarse crumbs, then pulse in cold buttermilk until large clumps form. Transfer the dough to a bowl and break it into golf-ball-sized pieces. Flatten each piece slightly between your palms and arrange them over the berry filling. Don’t worry about perfection—the uneven, rustic look is what makes cobbler charming.

Bake the cobbler until the biscuit topping is golden and cooked through. Let it rest briefly on a wire rack, then serve warm with vanilla ice cream, whipped cream, or fresh mint if desired. If you’re craving this out of season, eight cups of frozen berries work well straight from the freezer—no need to thaw.

Mixed Berry Vanilla Cobbler

Yield:
10 servings

Prep Time:
10 minutes

Cook Time:
50 minutes

Total Time:
1 hour

Ingredients

For the cobbler

• 2 cups fresh strawberries, hulled and quartered
• 2 cups fresh raspberries
• 2 cups fresh blackberries, halved
• 2 cups fresh blueberries
• ¼ cup sugar
• 2 tablespoons cornstarch
• 1 teaspoon lemon juice, freshly squeezed
• Seeds from one vanilla bean or 1 teaspoon vanilla extract

For the topping

• 2 cups all-purpose flour
• ½ cup granulated sugar
• 1½ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ½ cup cold unsalted butter, cubed
• ½ cup cold buttermilk, plus more for brushing

Instructions

1. Preheat oven to 350°F. Generously grease a 9×13-inch baking pan with butter.
2. In a large bowl, gently toss the berries with sugar, cornstarch, lemon juice, and vanilla until evenly coated. Spread the filling in an even layer in the prepared pan.
3. In a food processor, pulse together flour, sugar, baking powder, baking soda, and salt to combine.
4. Add cold cubed butter and pulse until the mixture resembles coarse crumbs. Add cold buttermilk and pulse until large clumps form.
5. Remove dough to a bowl. Break into golf-ball-sized pieces, flatten slightly between your palms, and arrange over the berry filling. The topping does not need to cover the entire pan; a rustic look is ideal.
6. Bake 50 minutes, or until the biscuit topping is golden and cooked through. Insert a thin knife into a center biscuit; it should come out clean when done.
7. Let the pan rest on a wire rack for 5 minutes before serving.
8. Serve warm with vanilla ice cream, whipped cream, or a sprig of mint.

Notes

If using frozen berries, you can prepare the cobbler without thawing—use 8 cups frozen berries in place of fresh.

Nutrition Information:

Yield: 10 servings
Serving Size: 1

Amount Per Serving:
Calories: 295
Total Fat: 10g
Saturated Fat: 6g
Trans Fat: 0g
Unsaturated Fat: 3g
Cholesterol: 25mg
Sodium: 248mg
Carbohydrates: 49g
Fiber: 5g
Sugar: 23g
Protein: 4g

I am not a certified nutritionist. This nutrition information is automatically calculated and is meant as a guideline only.

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Thanks to Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting the Farmers Market event.

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