Mixed Berry Cobbler is a delicious, easy recipe with contrasting textures of soft juicy berries and a golden biscuit crust that will just make you want to dive in. This summer dessert is a celebration of fresh berries and ready in just over 1 hour! Gluten free and vegan friendly.
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This post is sponsored by California Giant Berry Farms. As always, all thoughts and opinions are my own. Thank you for supporting the brands that help Fit Mitten Kitchen bring you new recipes!
If you love berries as much as we do, then you definitely want to make Strawberry Banana Muffins, Berry Cheesecake Overnight Oats, Summer Berry Trifle, and Berry Cheesecake Bars.
Why You Should Make This Recipe
- Vibrant mix of strawberries and blueberries – but your favorite berries will do!
- Contrasting textures thanks to the crisp biscuit topping and soft, juicy mixed berries beneath.
- Customize it to be gluten-free or vegan for all your friends.
- Healthier take on an old-fashioned berry cobbler.
- A great patriotic dessert, perfect for the 4th of July!
Bonus: Learn How to Wash Berries for all your berry fun adventures!
Cobbler Recipe Ingredients
This easy berry cobbler is full of basic ingredients easily available at grocery stores. The ingredients are broken down in to the berry filling and biscuit ingredients for ease.
🍓 Berry Filling
All we need is 5 ingredients for the berry layer, including:
- fresh strawberries – pick up a clamshell of bright red strawberries, then hull and quarter them when you get home.
- fresh blueberries – one pint of blueberries is all we need (check out tips on berry shopping below!).
- granulated sugar – white sugar, brown sugar, or coconut sugar all work.
- fresh lemon juice – lemon juice gives the berries an extra pop and balances the natural sweetness. Feel free to save the lemon zest for the biscuits for extra brightness.
- cassava flour – I love cassava flour here, which helps bind the filling. Use half the amount of cornstarch if that is all you have on hand.
🍞 Biscuit Ingredients
For the golden brown biscuits, we will need:
- white whole wheat flour – white whole wheat flour offers a tender texture, but you can use regular all-purpose flour. If you prefer self-rising flour, omit the baking powder and salt. For gluten free, use a 1:1 gluten free flour blend, such as Bob’s Red Mill.
- granulated sugar – a little bit of sugar in the biscuit dough makes a sweet biscuit topping. You can also sprinkle the top of the biscuits with coarse sugar for extra glisten.
- baking powder – for extra lift and height.
- fine sea salt – to enhance those buttery flavors.
- cold unsalted butter – the key to a great recipe for biscuit dough is cold butter. I like to cut the butter into cubes first, then keep them in the fridge while I prepare the rest of the recipe. This recipe has also been tested with plant-based butter with great success, so you can use that instead.
- yogurt – use a plain full-fat Greek yogurt, Skyr yogurt, or non-dairy yogurt. The acidity in the yogurt makes extra tender biscuits and adds a necessary tang.
- milk of choice – any milk you have on hand will work, including whole milk, almond milk, cashew milk, or soy milk.
- vanilla extract – for an extra layer of sweetness and flavor.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
Tips for Selecting Berries
When shopping for fresh berries at the grocery store, make sure to look for:
- For strawberries: Look for fresh green tops, glossy sheen, and a firm, plump appearance.
- For blueberries: They should have an even dark blue color, smooth skin, and no signs of moldy, mushy, wrinkled berries. Also make sure to sort through for any lingering stems.
You can check out CalGiant.com for more berry tips and recipes!
Step-By-Step Instructions
This easy berry cobbler recipe comes together in a few simple steps. Here’s how to do it:
1
Prepare Berry Mixture
Preheat the oven to 350ºF.
Butter the bottom of a 2 quart casserole dish (or a 9×9 inch baking dish). Layer the quartered strawberries and blueberries in the bottom, then sprinkle with sugar, lemon juice, and cassava flour. Gently mix to combine and redistribute berries so that they evenly covering the bottom of the dish. Place in the fridge while you prepare the biscuits.
2
Make Biscuits
Preheat the oven to 350ºF.
In a medium bowl, mix together the flour, sugar, baking powder, and salt.
Cut the cubed cold butter into the flour mixture using a pastry blender (or use two forks, or food processor) until the mixture resembles a coarse meal.
TIP: feel free to use your hands at the end to press the butter pieces flatter.
Next, add the yogurt, milk, and vanilla extract, stirring until just combined. Use your hands at the end as necessary. Do not overmix.
3
Assemble Cobbler
Remove the dish from fridge and start to add biscuit dough to top of the berries. Take small handfuls of dough and create a round shape, flatten slightly, and space 1″ apart on top of berries.
I aim for 7-8 small biscuits or 5 large biscuits. It doesn’t have to be perfect – that’s the beauty of a cobbler dessert.
4
Bake
Bake for 40-45 minutes, or until biscuits are golden and berries are bubbly.
Cool for 15 minutes before scooping and serving. Enjoy!
Tips & Tricks:
Here are some of my favorite tips to ensure the best mixed berry cobbler recipe:
- Embrace the creativity: Use a mix of berries, including raspberries and blackberries, or just stick to one berry. You never have to make this mixed berry dessert the same way twice. Seasonal fruit like cherries or peaches would be a nice addition, too.
- Measure accurately: Use the spoon and scoop method for the dry ingredients, or a kitchen scale, for the best consistency.
- Cold ingredients for biscuits: You want to make sure all the ingredients are cold for the flakiest biscuits. If your biscuit dough has gotten too warm while shaping, place the whole cobbler back in the fridge for 15-20 minutes to bring it back to cool temperature.
- Frozen berries will also work: Frozen berries can be used if in a pinch. Keep in mind, frozen berries contain more water, so you may need to add an additional tablespoon of cassava flour (1/2 tablespoon cornstarch) to compensate.
Serving Suggestions
A fruit crisp is never complete without a cool, creamy contrast to complement the warm berry flavors. I love to serve this with a drizzle of heavy cream, a dollop of cool whip or yogurt, whipped cream, or a big scoop of vanilla ice cream (or your favorite ice cream) for a la mode style.
How to Store & Reheat
Leftover berry cobbler will keep covered in the fridge or in an airtight container for up to 3 days.
Reheat in a low oven (300 degrees F) for 10-15 minutes, until warm.
Recipe FAQs
How can I tell when my cobbler is done?
The berry filling will be slightly thickened and bubbling around the edges, while the biscuits will have a deep golden brown color, not light golden brown.
Why is my berry cobbler runny?
The berries may have been extra juicy. Make sure to wash and dry the berries thoroughly before mixing to ensure you are not bringing along any extra moisture or water. Also, cooling the cobbler for at least 15 minutes will allow the mixture to thicken.
What is the difference between a cobbler and a crumble?
A cobbler has a biscuit-like topping while a crumble is made with a streusel topping and similar to a crisp. Even more so, a crisp has rolled oats in the topping while a crumble does not.
Can I make the cobbler ahead of time?
Berry cobbler is best enjoyed the same day. That being said, you can mix the biscuit dough and prepare the berry filling up to 1 day in advance. Store them both separately in the fridge.
More Fruit Dessert Recipes You’ll Love:
If you make this Mixed Berry Cobbler recipe, be sure to leave a comment and star rating on the blog! I love hearing from you, and it helps others learn more about the recipe too. Xx Ashley
Berry Cobbler
Ingredients
Berry Filling
- 2 cups quartered strawberries, hulled
- 2 cups blueberries, 1 pint
- 2 tablespoons granulated sugar
- 2 teaspoons lemon juice
- 3 tablespoons cassava flour, or sub 1.5 tablespoons cornstarch
Biscuit Ingredients
- 1 ⅓ cups white whole wheat flour, or 1:1 Gluten Free Baking Flour
- ¼ cup granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon fine sea salt
- 5 tablespoons unsalted butter, cold and cubed (see notes)
- ⅓ cup plain Greek yogurt or Skyr, cold
- 2 tablespoons milk of choice, whole milk, cashew, etc.
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350ºF.
- Prepare filling: Butter the bottom of a 9×9 inch casserole dish, or 2 quart dish. Layer in both quartered strawberries and blueberries. Sprinkle on granulated sugar, lemon juice and cassava flour (or cornstarch). Gently mix to combine and redistribute berries in one even layer. Place in fridge while you prepare the biscuits.
- Make biscuits: In a medium bowl mix together flour, sugar, baking powder and salt. Cut in cold cubed butter using a pastry blender (or use two forks, or a food processor). You want the mixture to resemble a coarse meal. Add in yogurt, milk, and vanilla extract, stirring until just combined. Use your hands at the end as necessary.
- Assemble cobbler: Remove casserole dish from fridge and start to add biscuit dough to top of berries. Take small handfuls of dough and create a round shape, flatten slightly, and space evenly on top of berries. I aim for 7-8 small biscuits or 5-6 large biscuits.
- Bake: Bake berry cobbler for about 40-45 minutes, or until biscuits are golden and berries are bubbling. Allow to cool on counter for 15 minutes before serving. Serve with heavy cream, cool whip, yogurt, a la mode (with ice cream), or just as is. Enjoy!
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