Mixed Berry Cobbler
A cozy and simple dessert combining buttery pie crust and a tender cake-like topping with a juicy mixed berry filling, perfect for any occasion.
Ingredients
For the crust and filling
- 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
For the batter
- 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
For serving
- Vanilla ice cream or whipped cream for serving
Instructions
Preparation
- 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.
Batter preparation
- 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.
Baking
- 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 for 10–15 minutes to set the filling.
- Serve warm with vanilla ice cream or a dollop of whipped cream.
Notes
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.