Berry Cobbler

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Juicy mixed berries bake beneath a fluffy, buttery biscuit topping that's crisp on the outside and tender inside. Made with fresh or frozen berries, this easy Berry Cobbler is perfect served warm with a scoop of vanilla ice cream.

Course Dessert

Cuisine American, Baking

Diet Vegetarian

Keyword Berry Cobbler, biscuit blackberry cobbler, bluberry cobbler, cobbler crumble

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 494

Author Erren Hart

Ingredients

For the Berry Filling

8 cups mixed berries fresh or frozen
¾ cup granulated sugar
¼ cup cornstarch
1 tablespoon lemon juice
¼ teaspoon salt
1 teaspoon vanilla extract

For the Biscuit Topping

3 cups all-purpose flour
¼ cup granulated sugar
1 tablespoon baking powder
¼ teaspoon baking soda
1 teaspoon salt
1¾ cups heavy cream
1 teaspoon vanilla extract
5 tablespoons butter melted

For Finishing

2 tablespoons coarse sugar or granulated sugar

US Customary - Metric

Instructions

Combine the berries, sugar, cornstarch, lemon juice, vanilla, and salt in a large bowl until every berry is evenly coated. Transfer the mixture to a 9x13-inch baking dish and spread it into an even layer.
Whisk together the flour, sugar, baking powder, baking soda, and salt. Stir the heavy cream, melted butter, and vanilla together, then pour the wet mixture into the dry ingredients. Mix just until a soft, thick dough forms.
Using an ice cream scoop or a greased ¼-cup measure, drop mounds of dough over the berry filling, leaving small gaps between each one so the fruit can bubble up as it bakes. Sprinkle the tops generously with coarse sugar.
Bake until the berry filling is bubbling throughout and the biscuit topping is deeply golden brown. If the topping starts browning too quickly, loosely tent the dish with foil for the final 10 to 15 minutes.
Let the cobbler rest for about 15 minutes before serving to allow the filling to thicken slightly. Enjoy it warm on its own or topped with a scoop of vanilla ice cream.

Notes

Erren's Top Tips

If using frozen berries, bake closer to the full 45 minutes.
Don't overmix the biscuit dough or the topping can become tough.
Warming the cream and butter helps create an extra tender biscuit topping.
Wait until the filling is bubbling across the center of the pan—not just around the edges—before removing it from the oven.
Let the cobbler rest before serving for the perfect consistency.

Variations & Add-Ins

Add a teaspoon of cinnamon to the biscuit topping.
Stir lemon zest into the filling for extra brightness.
Add sliced peaches or nectarines during summer.
Sprinkle sliced almonds over the topping before baking.
Swap the vanilla for almond extract for a bakery-style flavor.

Storage & Freezing

Storage: Cover leftovers and refrigerate for up to 4 days.

Reheating: Warm individual servings in the microwave or reheat larger portions in a 325°F oven until heated through.

Freezing: Freeze baked cobbler for up to 3 months. Thaw overnight in the refrigerator before reheating. The topping will soften slightly after freezing but will still be delicious.

Nutrition