Berry Cobbler Recipe
This easy Berry Cobbler recipe is loaded with sweet, juicy berries and topped with a buttery, sweet biscuit topping for the ultimate summer dessert! Made with simple ingredients and perfect for serving with a scoop of vanilla ice cream or fresh whipped cream, it’s a crowd-pleaser every time. Whether you use fresh or frozen berries, this cobbler is a no-fuss favorite you’ll want to make all year long!
Servings 12
Calories 349kcal
Ingredients
Filling
- 2 pounds berries fresh or frozen, mixed
- ¾ cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon zest about 1 lemon
- 2 tablespoons lemon juice fresh squeezed, about 1 lemon
Topping
- 2 cups all-purpose flour spooned and leveled
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon fine sea salt
- ½ cup salted butter frozen for 10 or more minutes
- 1 cup heavy cream whole milk or buttermilk can be substituted
- 1 teaspoon vanilla extract
Assembly
- 2 tablespoons heavy cream milk can be substituted
- 2 tablespoons sanding sugar or turbinado sugar or granulated sugar
Optional Garnishes:
- fresh berries
- mint leaves
- vanilla ice cream
- whipped cream
Instructions
- Preheat oven to 350°F. Lightly spray an 9x13 baking dish with nonstick cooking spray. Set aside.
Filling
- In a large bowl, combine the berries, granulated sugar, corn starch, lemon zest and lemon juice. Stir to combine until the berries are fully coated. Transfer to prepared baking dish and set aside.2 pounds berries, ¾ cup granulated sugar, 3 tablespoons cornstarch, 1 tablespoon lemon zest, 2 tablespoons lemon juice
Topping
- In a large bowl, whisk together flour, granulated sugar, baking powder and salt.2 cups all-purpose flour, ½ cup granulated sugar, 1 tablespoon baking powder, ½ teaspoon fine sea salt
- Use a cheese grater to grate the butter and mix everything together with a fork or your fingers.½ cup salted butter
- Stir the cream and vanilla extract together. Pour cream mixture over flour mixture and stir just until just combined.1 cup heavy cream , 1 teaspoon vanilla extract
Assembly
- Scoop out biscuits with a cookie scoop or large spoon and place on top of the berries in the baking dish. Flatten slightly with your hands or the back of a spoon. Repeat until you have mostly covered the berries, it's fine to have some peeking out.
- Brush the heavy whipping cream over the top of the biscuits and sprinkle with sugar.2 tablespoons heavy cream , 2 tablespoons sanding sugar
- Bake for 40 to 50 minutes or until the blueberry filling is bubbling and the biscuits are lightly golden brown and cooked through. (Note: Check halfway through cooking and if the topping is too dark, lightly tent with foil and finish cooking.)
- Remove from oven and transfer the pan to a wire rack and let cool for at least 10 minutes before serving. Cobbler can be served warm or at room temperature. Enjoy with whipped cream or vanilla ice cream.fresh berries, mint leaves, vanilla ice cream, whipped cream
Notes
Storage Information
Can I make this ahead of time and freeze it?
This recipe freezes and thaws well, making it the perfect addition to your freezer prep collection. Prepare as directed, but use a disposable 9x13 baking tray, and allow to cool completely. Cover the tray with foil and plastic wrap and keep in the freezer for up to 3 months. Thaw completely in the refrigerator before reheating (if desired) and serving. Reheat at 325°F until warmed through.
-
- Make Ahead: You can prep the filling and topping separately and refrigerate them for up to 24 hours before baking.
-
- Leftovers: Store cooled cobbler in an airtight container in the refrigerator for up to 4 days.
-
- To Reheat: Warm individual portions in the microwave or reheat the whole dish in the oven at 325°F until warmed through.
-
- Freezing: You can freeze the fully baked cobbler. Let it cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.
Make sure you let the cobbler cool for at least 10-15 minutes before serving. It will still be hot, but this will give the cornstarch extra time to firm up the filling so it’s less runny.
If the topping start to get too brown, tent the cobbler with foil until it finishes cooking.
Tools and Equipment (affiliate links): 9×13 Baking Dish | Glass Mixing Bowls | Whisk | Silicone Spatula | Lemon Zester | Lemon Juicer
Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.
Nutrition
Calories: 349kcal | Carbohydrates: 49g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 46mg | Sodium: 166mg | Potassium: 192mg | Fiber: 3g | Sugar: 28g | Vitamin A: 600IU | Vitamin C: 4mg | Calcium: 71mg | Iron: 1mg
