As a food blogger, I kept tweaking my Frozen Mixed Berry Cobbler until a simple pie crust twist produced a result I couldn’t wait to share.

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I always chase the perfect fruit bake and this Ultimate Berry Cobbler might be my best try yet. Imagine bright mixed berries (strawberries, blueberries, raspberries, blackberries) bubbling while a tender crust gets a kiss of vanilla extract and fills the kitchen with that sudden summer smell.

I even tried a Cobbler Using Frozen Berries one winter and was shocked at how juicy it stayed, so whether you go fresh or frozen my Mixed Berry Cobbler still hits. I wont pretend it never flops, I had one terrible crust day, but people still come back for more.

Ingredients

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Mixed berries pack fiber vitamin C and antioxidants, sweet and a little tart.
Adds quick sweetness and carbs no nutrients, makes filling taste like dessert.
Cornstarch is pure starch that thickens juices, helps set filling without changing flavor.
Lemon juice and zest brighten flavors with acid and aroma, small vitamin C boost too.
Butter brings rich mouthfeel fat adds tenderness and golden browning to topping.
All purpose flour gives structure and carbs, a little protein for crumb.
Egg and milk bind add moisture and protein, they help brown the biscuit top.

Ingredient Quantities

5 cups mixed berries (strawberries halved, blueberries, raspberries, blackberries)

3/4 cup granulated sugar (for filling)

2 tablespoons cornstarch

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

1 teaspoon vanilla extract

1/4 teaspoon fine salt (for filling)

1 1/2 cups all purpose flour (about 190g)

2 1/2 teaspoons baking powder

1/4 cup granulated sugar (for topping)

1/2 teaspoon fine salt (for topping)

6 tablespoons cold unsalted butter, cubed

1 large egg

1/2 cup milk (whole or buttermilk)

2 tablespoons coarse sugar (turbinado) for sprinkling, optional

2 tablespoons melted unsalted butter, optional

How to Make this

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1. Preheat oven to 375°F (190°C) and lightly butter a 9-inch (or 8×8) baking dish; set aside.

2. In a large bowl toss 5 cups mixed berries with 3/4 cup granulated sugar, 2 tablespoons cornstarch, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 teaspoon vanilla extract and 1/4 teaspoon fine salt; let sit 8 to 10 minutes so the berries start to macerate and release juice.

3. Pour the berry mixture into the prepared dish, spreading evenly and scraping any extra syrup from the bowl.

4. In another bowl whisk together 1 1/2 cups all purpose flour, 2 1/2 teaspoons baking powder, 1/4 cup granulated sugar and 1/2 teaspoon fine salt. Tip: spoon and level your flour for accuracy.

5. Add 6 tablespoons cold unsalted butter, cubed, to the dry mix and cut in with a pastry cutter or your fingertips until pieces are about pea sized; if the butter gets warm, pop the bowl in the fridge for 5 minutes.

6. In a small bowl beat 1 large egg with 1/2 cup milk, then pour into the flour-butter mix and stir gently until just combined; the batter should be slightly lumpy and not overmixed.

7. Drop spoonfuls of the topping over the berries (leave gaps so steam can escape and juices bubble up), don’t try to smooth it out into a perfect crust.

8. Brush the topping with 2 tablespoons melted unsalted butter if using, and sprinkle 2 tablespoons coarse turbinado sugar over the top for crunch, optional but worth it.

9. Bake at 375°F for 40 to 45 minutes, until the topping is golden and the filling is bubbling at the sides; if the top browns too fast, tent loosely with foil for the last 10 minutes.

10. Let the cobbler cool at least 15 to 20 minutes so the filling sets a bit before serving; it’s best warm, but don’t burn yourself digging in.

Equipment Needed

1. 9-inch round baking dish or 8×8 baking pan (lightly buttered)
2. Large mixing bowl (for the berries)
3. Medium or small bowl (for egg + milk)
4. Measuring cups and spoons
5. Whisk and a rubber spatula or wooden spoon
6. Pastry cutter or fork (or clean fingertips to cut in the butter)
7. Cutting board and knife (for halving strawberries)
8. Baking sheet to catch drips (and foil if you need to tent the top)

FAQ

Q: Can I use frozen berries? A: Yes. Keep them mostly frozen or just partly thawed, toss them with the 2 tablespoons cornstarch and the sugar from the filling so extra juice gets absorbed, and add about 5 to 10 extra minutes of baking time until the filling is bubbling. If theyre very watery, drain a little first.

Q: How do I stop the topping from getting soggy? A: Dont over mix the batter, cut big strawberries so they release less juice, use the cornstarch in the filling, and bake until the juices are actively bubbling and the top is golden. Brushing the topping with melted butter and sprinkling coarse sugar helps make it crisp.

Q: Can I make this ahead or freeze it? A: Yes. Assemble and keep in the fridge up to 24 hours before baking, or freeze an unbaked cobbler covered for about 1 month then thaw overnight in the fridge before baking. Baked cobbler freezes well for 2 to 3 months, reheat in a 325 F oven until warmed through.

Q: Any good substitutions for milk, butter or egg? A: Use buttermilk instead of milk for a tangy lift, always use cold butter so the topping stays flaky, and for an egg swap try 1 tablespoon ground flax mixed with 3 tablespoons water (let sit 5 minutes). For dairy free, firm coconut oil or vegan butter works but texture will change a bit.

Q: How can I get the topping extra golden and crunchy? A: Brush with the optional 2 tablespoons melted butter and sprinkle the 2 tablespoons coarse sugar before baking. Bake until deep golden, and if it browns too fast move the pan lower in the oven or loosely cover with foil late in baking.

Q: Whats the best way to serve and store leftovers? A: Serve warm with vanilla ice cream or whipped cream, its great either way. Store covered at room temp for up to 1 to 2 days or in the fridge up to 4 days. Reheat in a 325 F oven for 15 to 20 minutes to revive the crust.

The Ultimate Berry Cobbler Recipe Substitutions and Variations

Cornstarch: arrowroot powder 1:1 (clearest finish, avoid prolonged boiling); tapioca starch 1:1 (glossy, a bit looser set); all purpose flour use about 2x the cornstarch volume and simmer a little longer to cook out the raw flour taste.
Cold unsalted butter, cubed: solid coconut oil 1:1 (mild coconut note); vegetable shortening 1:1 (great for flakiness but less butter flavor); cold stick margarine 1:1 (works in a pinch, dough may be slightly softer).
Milk (whole or buttermilk): buttermilk 1:1 (adds tang and tenderness); plain yogurt thinned to milk consistency 1:1 (use ~3/4 cup yogurt + 1/4 cup water for 1 cup milk); unsweetened oat milk 1:1 (best plant‑milk richness).
Mixed berries: frozen mixed berries (use from frozen, dont fully thaw, add ~1 tsp extra starch); sliced peaches or nectarines 1:1 (juicy summer swap, might need a little more sugar); rhubarb + strawberries combined 1:1 (very tart, increase sugar by 1–2 tbsp).

Pro Tips

1) Taste the berry mix before you bake it. If it still tastes very tart add 1 to 2 tablespoons more sugar, if it seems watery add an extra tablespoon of cornstarch so the filling isnt soupy after baking.

2) Keep the butter for the topping cold and work fast. If the butter starts to soften pop the bowl in the fridge for 5 to 10 minutes, or use a food processor and pulse until you have pea sized bits, that way the topping will be flaky not greasy.

3) Bake placement and timing matter. Put the dish on the center rack, rotate it once halfway through, and if the top is getting too brown loosely tent with foil for the last 10 minutes so the filling can still bubble without burning the top.

4) Let it rest and reheat smart. Wait 15 to 25 minutes so the filling sets, then serve warm; leftovers crisp back up best reheated in a 325 to 350 F oven for 10 to 15 minutes, not the microwave, unless you dont mind a softer topping.

The Ultimate Berry Cobbler Recipe

Recipe by Louise Nightin

0.0 from 0 votes

As a food blogger, I kept tweaking my Frozen Mixed Berry Cobbler until a simple pie crust twist produced a result I couldn't wait to share.

Servings

servings

Calories

332

kcal

Equipment: 1. 9-inch round baking dish or 8×8 baking pan (lightly buttered)
2. Large mixing bowl (for the berries)
3. Medium or small bowl (for egg + milk)
4. Measuring cups and spoons
5. Whisk and a rubber spatula or wooden spoon
6. Pastry cutter or fork (or clean fingertips to cut in the butter)
7. Cutting board and knife (for halving strawberries)
8. Baking sheet to catch drips (and foil if you need to tent the top)

Ingredients

5 cups mixed berries (strawberries halved, blueberries, raspberries, blackberries)
3/4 cup granulated sugar (for filling)
2 tablespoons cornstarch
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
1/4 teaspoon fine salt (for filling)
1 1/2 cups all purpose flour (about 190g)
2 1/2 teaspoons baking powder
1/4 cup granulated sugar (for topping)
1/2 teaspoon fine salt (for topping)
6 tablespoons cold unsalted butter, cubed
1 large egg
1/2 cup milk (whole or buttermilk)
2 tablespoons coarse sugar (turbinado) for sprinkling, optional
2 tablespoons melted unsalted butter, optional

Directions

Preheat oven to 375°F (190°C) and lightly butter a 9-inch (or 8×8) baking dish; set aside.
In a large bowl toss 5 cups mixed berries with 3/4 cup granulated sugar, 2 tablespoons cornstarch, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 teaspoon vanilla extract and 1/4 teaspoon fine salt; let sit 8 to 10 minutes so the berries start to macerate and release juice.
Pour the berry mixture into the prepared dish, spreading evenly and scraping any extra syrup from the bowl.
In another bowl whisk together 1 1/2 cups all purpose flour, 2 1/2 teaspoons baking powder, 1/4 cup granulated sugar and 1/2 teaspoon fine salt. Tip: spoon and level your flour for accuracy.
Add 6 tablespoons cold unsalted butter, cubed, to the dry mix and cut in with a pastry cutter or your fingertips until pieces are about pea sized; if the butter gets warm, pop the bowl in the fridge for 5 minutes.
In a small bowl beat 1 large egg with 1/2 cup milk, then pour into the flour-butter mix and stir gently until just combined; the batter should be slightly lumpy and not overmixed.
Drop spoonfuls of the topping over the berries (leave gaps so steam can escape and juices bubble up), don’t try to smooth it out into a perfect crust.
Brush the topping with 2 tablespoons melted unsalted butter if using, and sprinkle 2 tablespoons coarse turbinado sugar over the top for crunch, optional but worth it.
Bake at 375°F for 40 to 45 minutes, until the topping is golden and the filling is bubbling at the sides; if the top browns too fast, tent loosely with foil for the last 10 minutes.
Let the cobbler cool at least 15 to 20 minutes so the filling sets a bit before serving; it’s best warm, but don’t burn yourself digging in.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.