Name: Mixed Berry Cobbler
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1 piece pie crust (store-bought or homemade); 2 cups mixed berries (blueberries, strawberries, raspberries, blackberries) (fresh or frozen); 1/2 cup sugar (for filling); 1 tablespoon cornstarch; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1/4 cup sugar (for batter); 1 teaspoon baking powder; 1/2 teaspoon salt; 1/4 cup unsalted butter, melted; 1/2 cup milk; Vanilla ice cream or whipped cream (for serving)

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I still remember the first time I folded a spoonful of bubbling, jammy berries into a warm pie crust and poured a simple cake-like batter over the top — that first bite was all summer in one spoonful. This Mixed Berry Cobbler is a cozy, no-fuss dessert that showcases sweet strawberries, tart raspberries, juicy blueberries, and plump blackberries. It’s the kind of dessert you pull together when guests drop by, when the farmers’ market haul is too good to resist, or when you want a nostalgic treat that pairs perfectly with vanilla ice cream. If you love straightforward comfort desserts like a classic blueberry cobbler, this recipe will also become a go-to.

Why you’ll love this dish

This cobbler is an approachable mash-up of a pie and cake: the pie crust gives a buttery base while the batter on top bakes into a golden, tender blanket over the berries. It’s quick to assemble, budget-friendly (fresh or frozen berries work), and reliably crowd-pleasing — kids adore the jammy filling and adults love it warm with a scoop of vanilla. Make it for summer brunches, last-minute dinners, or holiday gatherings when you want something pretty without hours of fuss.

“Simple, homey, and bursting with berry flavor — the perfect dessert to make when you want something impressive but effortless.”

This recipe is also flexible. If you already have a favorite single-berry version, like a blackberry cobbler, swapping in mixed berries brightens the flavor and adds color.

The cooking process explained

Before you start: this cobbler has two main layers — a berry filling in a pie crust and a quick cake-like batter poured on top. First you prepare the crust and a thickened berry filling (sugar + cornstarch), then whisk a simple batter (flour, sugar, baking powder, butter, milk) and spoon it over the fruit. Bake until the surface is golden and the filling is bubbling through the pockets in the batter. Expect about 30–35 minutes in a 350°F oven and a short rest before serving so the juices settle.

What you’ll need

1 pie crust (store-bought or homemade)
2 cups mixed berries (blueberries, strawberries, raspberries, blackberries) — fresh or frozen
1/2 cup sugar (for filling)
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 cup sugar (for batter)
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup unsalted butter, melted
1/2 cup milk
Vanilla ice cream or whipped cream, for serving

Notes and substitutions:

Use frozen berries straight from the freezer; increase cornstarch by 1–2 teaspoons if they’re very juicy.
For a gluten-free version, swap the flour for a 1:1 gluten-free blend and check texture.
If you prefer a richer batter, substitute half-and-half for milk.

Directions to follow

Preheat the oven to 350°F (175°C).
Roll out the pie crust and press it into a pie dish; flute or trim the edges.
In a medium bowl, combine the mixed berries, 1/2 cup sugar, cornstarch, and vanilla extract. Toss gently to coat. Pour the berry mixture into the prepared pie crust.
In another bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt. Stir in the melted butter and milk until smooth and slightly thick.
Spoon or pour the batter evenly over the berry filling, covering as much surface as possible. It’s okay if some fruit peeks through.
Bake for 30–35 minutes, or until the top is golden and the filling is bubbly. If the edges brown too quickly, tent loosely with foil.
Let the cobbler cool 10–15 minutes to set the filling. Serve warm with vanilla ice cream or a dollop of whipped cream.

If you want a more rustic top, drop spoonfuls of batter rather than pouring it; this creates peaks where the berries bubble between.

Best ways to enjoy it

Serve the cobbler warm straight from the oven with a scoop of vanilla ice cream or a cloud of whipped cream. For a brunch spread, pair slices with coffee and a light fruit salad; try a tangy mixed berry cheesecake salad on the side for contrasting textures. For adult gatherings, a small pour of chilled dessert wine complements the berries.

Presentation tips:

Dust with powdered sugar and add a mint sprig on each slice.
Spoon a little of the hot syrup from the baking dish over the ice cream for extra sauce.

How to store & freeze

Cool the cobbler completely before storing. Cover the dish tightly with plastic wrap or transfer portions to an airtight container. Refrigerate up to 3–4 days. To reheat, warm individual servings in the microwave for 30–45 seconds or reheat the whole dish at 325°F for 10–15 minutes until warmed through.

To freeze: bake the cobbler, cool completely, then wrap the whole dish tightly in plastic and foil and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat covered at 325°F until hot and bubbly. For safety, always cool to room temperature before refrigerating and do not leave at room temperature longer than 2 hours.

Pro chef tips

Give the batter a quick stir — overmixing develops gluten and can make the topping tough. Mix until just combined.
If using very juicy berries, toss in an extra teaspoon of cornstarch to prevent a runny filling.
For brighter flavor, add a teaspoon of lemon zest to the berry mix.
Brush the crust edge with a little beaten egg and sprinkle sugar for a glossy, crackly finish.
Use a shallow pie dish to encourage bubbling and a nicely set topping.

Creative twists

Lemon-Blueberry: Increase lemon zest and swap some sugar for a tablespoon of honey.
Streusel Top: Mix 1/3 cup flour, 1/4 cup brown sugar, and 2 tbsp cold butter; sprinkle over batter before baking.
Gluten-free or vegan: Use a gluten-free crust and non-dairy milk plus vegan butter.
Boozy boost: Macerate berries with 1–2 tablespoons of Grand Marnier or bourbon for an adult version.
Skillet version: For a rustic, tabletop dessert try a skillet blackberry cobbler-style method using the same filling and dropping batter spoonfuls on top.

Your questions answered

Q: Can I use frozen berries?
A: Yes — frozen berries work well. Do not thaw first if you want less bleeding; increase the cornstarch by 1–2 teaspoons to help thicken juices.

Q: How long does it take from start to finish?
A: Active prep is about 15–20 minutes. Bake time is 30–35 minutes, plus a short cooling time — plan for roughly 1 hour total.

Q: Can I make this ahead?
A: You can assemble and refrigerate the filled pie (with batter on top) for a few hours before baking. If baking from chilled, add 5–10 minutes to the baking time.

Q: My topping browned too quickly — what went wrong?
A: Your oven may run hot, or the top was too close to the heating element. Tent with foil and continue baking until bubbling.

Q: Is this recipe suitable for feeding a crowd?
A: Yes. Double the recipe and bake in a larger dish, or make two pies. For even baking, give a few extra minutes to the larger pan.

Conclusion

This Mixed Berry Cobbler is an easy, satisfying way to celebrate seasonal fruit or rescue an overabundant berry stash. Its straightforward technique and flexible ingredients make it a reliable dessert for weeknights, potlucks, and special occasions alike. For another trusted riff on berry cobblers, try Sally’s berry cobbler recipe, and for a different mixed-berry take you can compare notes with Lindsey Eats’ mixed berry cobbler.