Mixed Berry Cobbler

8 servings
1 hr 5 min

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:


Ingredient Tips and Tricks

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.


Preparation Tips and Tricks

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.


How to Store and Freeze Mixed Berry Cobbler

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.

Recipe details

  • 8  servings
  • Prep time: 10 Minutes Cook time: 55 Minutes Total time: 1 hr 5 min
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Ingredients

Mixed Berry Filling

  • 2 1/2 cups fresh blueberries
  • 1 1/2 cup fresh strawberries hulled and chopped
  • 1 cup fresh blackberries
  • 1 cups fresh raspberries
  • 1 Tbsp lemon juice freshly squeezed
  • 1/3 cup granulated sugar
  • 2 Tbsp cornstarch
  • 1 tsp vanilla extract pure

Buttermilk Drop Biscuit Topping

  • 2 cups all-purpose flour unbleached
  • 1 Tbsp baking powder
  • 2 tsp granulated sugar
  • 1/2 tsp sea salt fine
  • 3/4 cup buttermilk
  • 8 Tbsp unsalted butter melted

Instructions

Mixed Berry Filling

Preheat oven to 350 degrees. Coat a 4 quart baking disk with nonstick cooking spray and set aside.
Add mixed berries, lemon juice, sugar, cornstarch and vanilla to a large bowl. Stir gently to combine then transfer fruit filling to the prepared baking dish.

Buttermilk Drop Biscuit Topping

Cut butter into cubes then melt in the microwave in a heat safe bowl.
Combine flour, baking powder, sugar and salt in a mixing bowl. Whisk until combined.
Add buttermilk and melted butter. Stir with a spoon until flour is just moistened.
Drop biscuit dough by heaping tablespoons onto berry filling until evenly distributed.
Bake for 55 to 60 minutes or until the biscuits are lightly golden and the fruit is bubbly hot.
Place baking dish on a wire rack and allow cobbler to cool for 10 minutes so the juices have time to thicken.
Serve warm with a big scoop of vanilla bean ice cream.
Cool leftovers completely before covering with plastic wrap and storing in the refrigerator. Cobbler will keep up to 3 days.

Whisking Wolf
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