I’ve been making this berry cobbler since summer markets first overflowed with strawberries and blackberries. It’s the kind of dessert you can scale up for a neighborhood potluck or pull together for a solo treat after a long day. Bright fruit, bubbling syrup, and a tender biscuit-like topping — plus the convenience of scaling the batter to feed one, two, or twenty — is what keeps me coming back.

If you want a quick, savory side to serve alongside — think brunch vibes — try pairing it with these quick homemade biscuits for a cozy spread.

Why you’ll love this dish

This cobbler is flexible, forgiving, and built for real life. Use fresh or frozen berries, halve the sugar for tangier fruit, and choose a quick skillet topping or a dropped biscuit for a rustic finish. It’s perfect for weeknight desserts when you want something impressive without fuss, summer BBQs when fruit is peak fresh, or winter nights when frozen berries shine.

“The topping browns beautifully and the fruit syrup is exactly what I want — not too sweet, just summer in a bowl.” — a regular at my kitchen table

Benefits at a glance:

Scale from single ramekins to a 9×13 for a crowd with only minor adjustments.
Uses mostly pantry staples.
Kid-friendly and easy to customize for dietary needs.
Comforting but light when you use a mix of tart and sweet berries.

How this recipe comes together

Before you dive into the ingredients, here’s the process in a few simple steps so you know what to expect:

Toss berries with sugar, cornstarch, and a brightener (lemon) to make the filling.
Whisk up a biscuit-like topping that’s dropped over the fruit or spread and sliced for a more even crust.
Bake until the fruit is bubbling and the topping is golden brown.
Rest briefly, then spoon into bowls and top with ice cream or whipped cream.

This overview helps you pace the work: prep filling first, then make the topping while the oven preheats. If you’re making multiple sizes, prepare filling in one bowl and divide into pans.

What you’ll need

Key ingredients for the filling and topping:

Mixed berries: a combination of strawberries, blueberries, blackberries, raspberries (fresh or frozen; see notes).
Granulated sugar (adjustable).
Cornstarch (for a glossy, set filling).
Fresh lemon zest and juice (brightness).
Salt and a pinch of cinnamon (optional).
Butter (cold for the topping if you want a flaky texture).
All-purpose flour, baking powder, and milk (or cream) for the biscuit-like topping.
An egg (for brushing, optional) and coarse sugar for sprinkling.

Substitutions and notes:

Gluten-free: swap the flour for a cup-for-cup GF blend and verify baking powder is GF.
Dairy-free: use plant milk and a neutral oil or vegan butter substitute.
For a gentler-sweet version, reduce the sugar by 25% when using very ripe berries.

How to prepare it

Preheat oven to 375°F (190°C). Lightly butter your baking dish or individual ramekins.
In a large bowl, toss 4–6 cups mixed berries with 1/2–3/4 cup sugar (taste to adjust), 2 tbsp cornstarch, 1 tsp lemon zest, 1 tbsp lemon juice, and a pinch of salt. Let rest 10 minutes so juices loosen.
For a single-serve ramekin: spoon a generous 3/4 cup fruit mixture into each dish. For two, divide equally. For a 9×13 pan, pour all the fruit into the prepared dish.
Make the topping: whisk together 1 1/2 cups flour, 2 tsp baking powder, 1/4 cup sugar, and 1/2 tsp salt. Cut in 6 tbsp cold cubed butter until pea-sized crumbs form. Stir in 3/4 cup milk until just combined; do not overmix.
Drop spoonfuls of the topping over the fruit (leave gaps so steam escapes). Alternatively, spread for a more uniform crust.
Brush the topping with beaten egg and sprinkle coarse sugar if desired.
Bake 25–30 minutes for small dishes, 35–45 minutes for a 9×13, until topping is golden and fruit is bubbling.
Cool 10–15 minutes before serving so the filling sets.

While the cobbler is in the oven, you can prep a savory first course like this autumn tortellini soup with sausage if you’re hosting.

Best ways to enjoy it

Serve warm with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of mascarpone for a richer finish. For brunch, pair small portions with coffee and lemony scones, or place ramekins on a dessert buffet where guests can top their own. For a lighter take, spoon cooled cobbler over plain Greek yogurt and garnish with toasted almonds.

You can also serve alongside a refreshing fruit course — try a berry cheesecake fruit salad if you want a chilled contrast to the warm cobbler.

Storage and reheating tips

Refrigerator: Store cooled cobbler in an airtight container for up to 4 days. Top may soften but flavor improves after a day.
Freezing: Freeze baked cobbler (well wrapped) for up to 3 months. Thaw overnight in the fridge, then reheat.
Reheating: Warm single portions in a 350°F oven for 10–15 minutes or microwave for 60–90 seconds (microwave will soften the topping more).
Food safety: Do not leave cobbler at room temperature for more than 2 hours if it contains dairy toppings. Always reheat to steaming hot before serving leftovers.

Pro chef tips

Use frozen berries straight from the bag if fresh aren’t in season; add 5–10 extra minutes of baking time and don’t thaw to avoid a runny filling.
Cornstarch ratio matters: 1 tbsp per cup of fruit gives a loose syrup; 2 tbsp per cup gives a thicker filling.
Cold butter = flakier topping. Chill your mixing bowl for extra lift.
Don’t overwork the dough; gentle handling keeps the topping tender.
For an even crisper top, finish under the broiler for 1–2 minutes — watch closely.

Creative twists

Stone fruit swap: Replace half the berries with sliced peaches for a juicy summer cobbler.
Oat topping: Stir 1/2 cup rolled oats into the topping for texture and a rustic look.
Boozy boost: Macerate berries with a splash of bourbon or rum for an adult version.
Lemon-ricotta topping: Fold ricotta into the batter for a more cake-like, tangy top.
Vegan version: Use coconut oil or vegan butter and plant milk; xanthan gum in GF blends helps structure.

Your questions answered

Q: Can I use frozen berries, and will the cobbler be watery?
A: Yes — frozen berries work well. Keep them frozen until you toss them with sugar and cornstarch; the cornstarch compensates for released juices. Expect slightly more syrup, so bake a bit longer if needed.

Q: How do I scale the recipe accurately?
A: Scale fruit and cornstarch proportionally. For every cup of fruit, use roughly 1 tbsp sugar (adjust to taste) and 1 tsp cornstarch. For the topping, multiply the base topping recipe by the number of servings (single, double, or full pan).

Q: What’s the best way to get a golden, not soggy, topping?
A: Make sure the topping has small chunks of cold butter and avoid overmixing. Leave space between dollops so steam escapes. A quick broil at the end gives color, but watch closely.

Q: Can I make the filling a day ahead?
A: Yes. Keep the filling refrigerated and assemble the topping just before baking. If refrigerated, allow the berries to sit at room temperature 10–15 minutes before baking.

Q: Is this suitable for entertaining?
A: Absolutely. Bake in a 9×13 and serve family-style. The dessert travels well if you bake in an oven-safe dish with a tight lid.

Conclusion

This mixed berry cobbler is a dependable, crowd-pleasing dessert you can scale up or down without losing flavor. For inspiration on other regional cobbler styles, check out Paula Deen’s Southern Peach Cobbler Recipe, and for another mixed-berry approach, see the simple techniques at Mixed Berry Cobbler – Liv B..

Mixed Berry Cobbler

A delicious and versatile dessert made with a combination of fresh or frozen berries, topped with a biscuit-like crust that's easy to make and customize.

Prep Time 20

Cook Time 35

Total Time 55

Serving Size servings

Ingredients

For the Fruit Filling

4-6 cups mixed berries (fresh or frozen) Strawberries, blueberries, blackberries, raspberries
1/2-3/4 cup granulated sugar Adjustable to taste
2 tbsp cornstarch For a glossy, set filling
1 tsp lemon zest Adds brightness to the filling
1 tbsp lemon juice
1 pinch salt Optional

For the Biscuit Topping

1 1/2 cups all-purpose flour Swap for GF blend if needed
2 tsp baking powder Ensure GF if using a gluten-free blend
1/4 cup granulated sugar
1/2 tsp salt
6 tbsp cold butter Cut into cubes for a flakier topping
3/4 cup milk (or cream) For the topping
1 large egg Optional, for brushing on topping
coarse to taste sugar For sprinkling

Instructions

Preparation

Preheat the oven to 375°F (190°C) and lightly butter your baking dish or individual ramekins.
In a large bowl, toss the mixed berries with sugar, cornstarch, lemon zest, lemon juice, and a pinch of salt. Let rest for 10 minutes.

Making the Topping

In a separate bowl, whisk together the flour, baking powder, sugar, and salt.
Cut in the cold cubed butter until pea-sized crumbs form.
Stir in milk until just combined, being careful not to overmix.
Drop spoonfuls of the topping over the berry mixture.

Baking

Brush the topping with beaten egg and sprinkle with coarse sugar.
Bake for 25-30 minutes for smaller dishes and 35-45 minutes for a 9x13 pan or until the topping is golden and the fruit is bubbling.
Cool for 10-15 minutes before serving.

Notes

Serve warm with ice cream or whipped cream. Can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat before serving.

Berry Cobbler Recipe…Make it for one, two or twenty….