Mixed Berry Cobbler

Sweet, tart and topped with from-scratch biscuits, Mixed Berry Cobbler is a drool-worthy dessert. Packed with a medley of fresh, juicy berries blanketed in buttermilk biscuits, this simple recipe is both fruity and foolproof.

I used to think my inner child was a juvenile delinquent but it turns out she’s jaded old lady who likes early-bird specials and early bed times. What’s bizarre is that she also likes busting a move to Bruno Mars’ Uptown Funk. This is toaster-in-the-bathtub shocking. My blood type is heavy metal so the last thing I expect is for the salty senior citizen in me to be getting her grove on to disco boogie pop.

Living in Florida, I’m no stranger to old biddy’s. They don’t use turn signals, they dye their hair blue and complain about the cost of coffee at breakfast. Strangely enough, these are also my favorite pastimes but the similarities end with Bruno Mars. Unlike my inner old lady, I don’t dance to funk, Uptown Funk or the freaking funky chicken.

Granny-me deserves credit though, the old gal’s got rhythm. Even with arthritis she can still drop it like it’s hot. Me, I can barely squat like it’s lukewarm. I’m not joking, I’m at that stage of life when booty shaking makes my bones crack-a-lack. And since I don’t know how to restore my body’s factory settings, headbanging is hereby switching to dessert baking.

Let’s be honest, heavy metal bands can’t compete with a Mixed Berry Cobbler. This recipe is sweet and tart and topped with homemade biscuits that’ll blow your taste buds instead of your eardrums. Trade the loud music for a medley of berries and be a rock star in the kitchen.

Before sharing the recipe for Mixed Berry Cobbler, here are a few tips and tricks to help you out:

Fresh berries yield the best results, but frozen will work in a pinch. Do not thaw or rinse frozen berries prior to baking.

If you don’t have buttermilk, you can make a sour milk substitution by stirring 3/4 of a teaspoon of fresh lemon juice into 3/4 of a cup of whole milk and letting it set for five minutes before use.

Only mix biscuit ingredients together until the dough is just moistened. This helps them bake up light and fluffy.

This cobbler tastes best served warm but cool for 10 minutes after removing from oven to give the juices time to thicken.

Cobbler can be stored in the refrigerator up to 3 days. Cool to room temperature then cover tightly with plastic wrap before refrigerating.

Cobbler can be frozen up to 3 months after baking. Cover cooled cobbler with plastic wrap then with aluminum foil before freezing. Thaw overnight in the refrigerator, remove plastic wrap and foil then warm in a 350 degree oven for 20 minutes or until hot.

I hope you enjoy this recipe for Mixed Berry Cobbler. Please leave a comment and rating at the bottom of this blog when you try it for yourself. And, while you’re at it, sign up for my Recipe Newsletter so you never miss a tempting recipe.

Finally, if you like fruit crisps and crumbles you’ll love this Cranberry Apple Crumble Pie Recipe. Spiced apples and tart cranberries mingle with oat streusel and a flaky buttermilk crust for a sweet slice of heaven.