This page contains affiliate links. For more information please read my Disclosure Policy.
Sweet and syrupy mixed berry cobbler is the perfect lazy, summer time dessert. Four berries cook under a crisp cobbler topping that delivers cakey crunch with every bite. With fresh or frozen berries, and an easy freezer to oven recipe, this is one you don’t want to miss!
Ever since I discovered my grandma’s no-fail cobbler topping, a quick cobbler has become my family’s favorite way to enjoy seasonal fruits.
Mixed berry cobbler has been this year’s go to. Here in California, one of the first things that shows up in spring is strawberries, and the other berries don’t take long to follow. I can’t imagine a better way to enjoy them as a dessert together, aside from just eating them fresh and sweet that is!
It’s got everything you want. It has syrupy berries that balance each other with sweetness and tartness. It’s got a crisp, sweet, cakey topping that’s a cinch to put together. And it’s EASY too. Really, it’s all the beauty and flavor of pie, with none of the drama.
Plus, when summer comes to an end, you can even pop an extra in the freezer and enjoy it when the winter gloom just becomes too much.
Choosing the Best Berries for Mixed Berry Cobbler
Here’s the deal, this recipe is really simple. No crazy ingredients, no difficult techniques, just really good fruit under a really good, simple topping. But ingredients in simple recipes matter a lot, so here are my best tips for making this mixed berry cobbler recipe shine.
- Use a mixture of tart and sweet berries – My perfect combo is raspberries, strawberries, blueberries, and blackberries. Each has their own texture and range in sweetness and tartness, creating a perfect balance of syrupy filling with each bite.
- Don’t leave out the lemon juice – Notice that I don’t mention lemon flavor anywhere. This won’t taste like lemon, but adding the juice to the filling and the zest to the crust brightens the berries in a way you’ll love, I promise.
- Dice larger berries to be a similar size to the smaller ones – I’m looking at you strawberries!
- My no fail cobbler topping is made with all purpose flour, white sugar, salt, egg, butter, and baking powder. Using brown, caster, or turbanido will work fine.
- Frozen berries can be used….but add a little more cornstarch. Frozen berries means more liquid. More cornstarch will negate that easily!
How to Make a Summer Berry Cobbler from Scratch
All you really need to get started is a pie plate or 8×8 baking dish, a few bowls, a zester, and a few measuring spoons to get started. Preheat your oven to 350°F right away, this comes together fast.
Start by adding the berries to your pie plate. Combine the sugar and cornstarch in a small bowl and stir until they’re well mixed. Dump it onto the berries and toss until they’re all coated. Drizzle the lemon juice over the top.
Make your cobbler topping by combining flour, sugar, salt, baking powder, and lemon zest in a bowl. Beat the egg then pour it into the flour mixture, working it with a fork, and then your fingers, until it resembles coarse crumbs. Spread it over the top of the berries.
Melt your butter and pour it over the cobbler, then bake. It should take about 35 to 40 minutes for the top to caramelize to a gorgeous golden color, and the filling to be a bubbling, syrupy pan of summer berry perfection. Serve with a scoop of homemade vanilla ice cream, whipped cream, or a drizzle of crème anglaise.
Frequently Asked Questions
I do my best to guess what a home baker might ask when reading this recipe, but if I haven’t answered your question below, please feel free to ask in the comments!
Can I make a mixed berry cobbler with frozen berries? You bet! You can make your mixed berry cobbler with frozen berries exactly the same way, except for increasing your cornstarch by a tablespoon.
What berries can I use to make mixed berry cobbler? You can use any combination of fresh or frozen berries you like to make this mixed berry cobbler recipe. I like raspberries, blackberries, blueberries, and strawberries, but you can leave any of those out, or add in your favorites instead.
Can I make this ahead of time? Cobbler is a fantastic ‘day before’ dessert. Bake it, store it on the counter, and pop it in the oven for 10 minutes before serving to get it nice and hot again.
Can I freeze a mixed berry cobbler? Not all cobblers do well in the freezer, but this no-fail cobbler topping does great! Here’s how:
- Assemble the cobbler to the point of adding the topping, but leave off the butter.
- When it’s time to bake, preheat the oven and just before adding the frozen cobbler to the oven, pour over the melted butter.
- Bake, with an additional 10 to 15 minutes of oven time.
How do I make individual mixed berry cobblers? You can usually make mini berry cobblers pretty easily simply by dividing the filling and toppings between smaller baking dishes. Here’s how I’d do it.
- Divide the berries equally among small ramekins or mason jars, leaving 1-2” on top for the filling.
- Mix the topping and divide it over the filling. Start with a scoop on each, then add another round of scoops, so they all receive the same amount.
- Repeat with the melted butter.
- Bake, starting with ½ the bake time, until golden brown on top.
There’s nothing better than a homemade cobbler
Cobblers are one of those things that are simply better homemade. And it’s so easy that it’s not even hard to convince yourself to try. Once you get a bite of warm, summer berries cooked to syrupy perfection and that crunchy, sugary topping, you’ll be whipping this up as often as I do. Check out my other from scratch, fresh fruit dessert recipes, and enjoy!
I’d love to hear what you think, feel free to tag me on Instagram @theflourhandprint so I can see how it went! Until next time, Happy Eating!
Mixed Berry Cobbler
- 9 inch pie plate
- 1 cup strawberries diced
- 1 cup blueberries
- 1/2 cup blackberries
- 1/2 cup raspberries
- 1/3 cup granulated sugar
- 1/4 cup cornstarch
- 1 1/2 tablespoons lemon juice
- 1 cup all purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon lemon zest
- 1/4 teaspoon kosher salt
- 1 large egg
- 1/2 cup butter melted
- Preheat your oven to 350°F.
- Combine the 1/3 cup sugar and cornstarch and mixed until well combined.
- Add the berries to the pie plate and add the cornstarch mixture, tossing to combine until the berries are evenly coated.
- Drizzle lemon juice over the berries.
- Combine the flour, remaining sugar, baking powder, salt, and lemon zest in a bowl and whisk to combine.
- Beat the egg in a separate bowl and add to the dry ingredients. Combine with a fork or your fingers until the mixture resembles coarse crumbs.
- Add cobbler topping evenly over berries. Melt the butter and pour over the top.
- Bake for 35 to 40 minutes until golden brown and crisp across the entire top. Let cool 30 minutes before serving.
Nutrition information and cooking times are provided as a best estimate. Values may vary based upon ingredients and equipment.