This mixed berry cobbler recipe is one of my favorites and a big-time reader favorite, too. Fresh summer berries combine with a buttery brown sugar vanilla topping for an irresistible dessert!
This mixed berry cobbler celebrates one of the best parts of summer with an assortment of fresh berries. A crumbly vanilla-scented cobbler topping is the perfect complement to the juicy berries—and if you’re an ice cream fan, this is just the kind of dessert that begs for a scoop on top.
Why You’ll Love This Mixed Berry Cobbler Recipe
- The perfect summer dessert. This berry cobbler strikes the right balance between indulgent and light, making it the perfect treat for a hot summer day.
- Versatile. Use any combination of your favorite berries to make this cobbler truly your own.
- Easy to make. With just a handful of ingredients and simple instructions, this recipe is perfect for beginner bakers or anyone looking for a quick, delicious dessert. (Plum Cobbler and Apple Pecan Cobbler are quite easy, too!)
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Assorted berries – My favorites are strawberries, raspberries, and blueberries.
- Lemon juice – Use fresh juice, not bottled, to brighten up the flavor of the berry filling.
- All-purpose flour – Here’s how to measure flour.
- Baking powder
- Salt
- Unsalted butter – Learn more: Unsalted or Salted Butter: Which is Better for Baking?
- Light brown sugar
- Vanilla extract – I like to use my homemade vanilla extract.
- Ice cream or sweetened whipped cream – For serving.
How to Make Mixed Berry Cobbler
- Prepare. Preheat your oven to 375°F and grease a baking dish.
- Make the filling. Add the berries and lemon juice to the pan.
- Mix the dry ingredients. Whisk the flour, baking powder, and salt in a bowl.
- Finish the topping. Beat the butter, brown sugar, and vanilla, then mix in the dry ingredients until crumbs form. Drop this onto the berries.
- Bake. Place the berry cobbler in the oven and bake for 30 minutes, or until the topping is golden brown and the fruit is bubbling up from the edges.
Tips for Success
- Soften the butter. Don’t forget to soften the butter for the topping! This makes it easier to mix. Learn more: How to Soften Butter
- Dry the berries well. If they’re freshly washed and still wet when you add them to the baking dish, you may end up with a watery mixed berry cobbler.
- Measure accurately. Be sure to measure well for the topping, using a kitchen scale if possible to measure by weight.
- Use fresh or frozen berries. I prefer fresh when possible, but frozen will work, too. Just keep in mind that there will be extra moisture with frozen berries, which can make for a thinner, runnier filling.
- Slice larger berries. If you’re using large berries like strawberries, then it’s a good idea to cut them to about the same size as the smaller berries.
- Embrace this cobbler’s versatility! Combine your favorite berries or just use one. Toss in some peaches. Whatever sounds good!
How to Store Leftovers
Cover leftover mixed berry cobbler with plastic wrap or place it in an airtight container. Store the leftovers in the refrigerator for up to 3-4 days. You can reheat it covered in a 350ºF oven or warm up individual portions in the microwave.
Can I Freeze This Recipe?
You can freeze this mixed berry cobbler both before and after baking. To freeze before baking, prepare the cobbler as directed and cover it tightly with plastic wrap or foil; freeze for up to 3 months. When ready to serve, thaw in the fridge overnight and then bake according to the recipe instructions.
For freezing after baking, allow the cobbler to cool at room temperature before wrapping it tightly and placing it in the freezer. Thaw in the fridge overnight and reheat according to the instructions above.
Video Tutorial: Mixed Berry Cobbler
Mixed Berry Cobbler
This mixed berry cobbler recipe is a reader favorite! Fresh summer berries combine with a buttery vanilla topping for an irresistible treat.
Ingredients
- 3 cups assorted berries
- 1/2 tablespoon lemon juice
- 1 cup (120g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) packed light brown sugar
- 1 teaspoon vanilla extract
- ice cream or sweetened whipped cream, for serving
Instructions
- Preheat oven to 375°F. Grease a 9”x 6” rectangular, 8” round, or any baking dish with 1- to 1 & 1/2-quart capacity.
- Place the berries in the prepared pan. Drizzle with the lemon juice.
- Whisk together the flour, baking powder, and salt. Set aside.
- In a medium bowl, beat the butter, brown sugar, and vanilla until well-blended. Mix in the dry ingredients until the mixture resembles crumbs. Drop the dough evenly on top of berries.
- Bake for 30 minutes, or until the top is lightly browned and the fruit is bubbly.
Notes
If you use any larger berries, such as strawberries, I recommend chopping them into blueberry-sized pieces.
For feeding a crowd, this recipe is easily doubled to be made in a 9”x 13” dish.
Cover leftover mixed berry cobbler with plastic wrap or place it in an airtight container. Store the leftovers in the refrigerator for up to 3-4 days. You can reheat it covered in a 350ºF oven or warm up individual portions in the microwave.
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127 Comments on “Mixed Berry Cobbler”
This looks delicious! I shall definitly try this!!
This recipe was amazing!! My family loved it. I did sprinkle some white sugar on the berries and let them sit for a few minutes. I used both fresh and frozen berries. This is the best cobbler I have ever had!
I’m so glad you liked it, Jen! 🙂
Jennifer I making this for my daughter’s class. Can I make it a day ahead?
Sure. Refrigerate it after it cools and then reheat before serving. It will serve well at room temperature, if keeping it warm will be an issue.
I used frozen berries and it worked beautifully!
I made this last night with blueberries, blackberries, and a few raspberries sprinkled in. It came out fantastic!! I served it with a scoop of vanilla ice cream and it was the best cobbler I’ve had, hands down! Thanks for the yummy recipe.
I understand completely! It’s hard to decide whether I hate the heat more or love the fresh produce more… Quite the dilemma!
I wish that I could say that summer has reached us in the UK but it hasn’t. This lovely dessert looks like it would keep you warm even on the most disappointing summer day!
Love your crumble topping, that is one of the most delicious ones I have ever seen. I know I would eat this all myself.
We have fresh peaches here in Colorado right now so I am trying this recipe using fresh peaches, and a touch of cinnamon..I’ll let you know how it works out!
Used this recipe with fresh blackberries, blueberries, strawberries, and raspberries and it came out amazing! Going into my recipe box!
Yay! I’m so glad you enjoyed it, Chrystal.
I made this recipe using peaches today! It turned out great! I used 5 fully ripe peeled and cubed peaches. The only change that I made was adding 1/2 tsp cinnamon and 1/4 tsp nutmeg to the dry ingredients. Thanks for such a versatile recipe!
Sounds yummy. Has anybody made this the night before serving? Just wondered how that is when it sits overnight.
Linda, I’ve made this and eaten the leftovers the next day. The topping might get a bit moist in the underside, but it will still be fine.
Thanx Jennifer! I’m trying it tomorrow to take to my daughters.
I just popped this in the oven, though the dough wasn’t crumbly. It looked more like cookie dough. Hope it turns out! Will let you know!
So yummy!!!! Great recipe!! I’ve made it 3X this summer!!
This recipe is great and only requires just a few ingredients compared to other mixed berry cobblers. I used all organic ingredients to make it a bit more healthy.
My boyfriend and I loved it! I used organic strawberries, blueberries, and raspberries. The berries were so juicy and tart against the sweet crumbly topping. Yum!
I made this for a cookout and it was a huge hit!! Im actually making it again today because of all the requests I got for it. Best cobbler I have ever made!
Melissa, that’s so lovely to hear! I’m pretty fond of this cobbler myself. It’s so versatile and always a hit!
I just made this tonight and it was DELICIOUS! It was gone by the end of the night, and even one of my friends who doesn’t like cobbler said it was delicious. And it was so easy. Will definitely be making this again!
Alex, I’m so glad you liked it!
Oh my WOW! I made a double batch last night knowing that we usually like a crisp. My husband gave me a compliment on it before I even asked if he liked it! I used wild black raspberries, frozen peaches and frozen cherries. I also added about 1/4 c chopped pecans to the top for some crunch. This is definitely going to be a favorite recipe. Thanks so much!
So glad it was a hit, Jessica! It’s one of my summer favorites!
My goodness, was this ever delicious! I had some mixed fresh berries starting to get soft in my fridge & decided to make a cobbler differently than I usually make, and I stumbled upon your blog. I looked at your cobbler & noticed that it wasn’t the usual biscuit-topped or “cakey” type of cobbler, so I decided to go for it. Wow, was I impressed! The topping was sweetly balanced & bound together very well, even after baking. My berries plumped up nicely without drying out. I added a dollop of cinnamon whipped cream to my serving, and even had seconds. I will most definitely be making this dessert again, and plan to keep it as my go-to cobbler recipe. Thank you for sharing this recipe, Jennifer!
Joyce, I’m so glad you liked it! It’s one of my favorite fruit desserts. That cinnamon whipped cream on top sounds so, so good!
This was a hit! Served it with some homemade whipped cream. Good to the last bite! Love the combo of tart berries with the yummy crumbly topping.
I’m drooling over this and want to try it out but all the good berries are gone by now!
Can you use frozen berries for this recipe?
Hi, Gail. Frozen berries should work just fine. Enjoy!
Making this for Superbowl Sunday. I am excited! Going to make a double batch and hoping it is a hit. strawberries and mixed berries! Yummmmm. I am already drooling just by your photos. Will let you know how it turns out.
I forgot to comment back! This was a success. Everyone loved it and had seconds! I am so thankful for you for sharing such a wonderful recipe. It was delish!
I’m so glad you liked it, Mykel!
I decided to use fresh strawberries, fresh apples, frozen blueberries, frozen raspberries, and frozen blackberries in here. While the flavor was awesome, the texture was not. There was so much juice left in the pan, it’s equivalent to how far up the pan my topping went. Also, because the topping was so dense, it took much longer to cook than the berries, making the berries squishy, but the apples perfectly cooked. I don’t recommend using frozen berries in this recipe, I recommend looking for one that calls for some cornstarch or flour mixed with the berries to make all the wonderful juice into thick gooey awesomeness! Regardless, flavor was good. Might try it again another time.
I have made this twice in the last two weeks! I love that it’s not too sweet. I did use fresh squeezed lime juice one time because I was out of lemons and, for the record, the taste was just as good if not better! Love love love this recipe. Thank you!
I’m so glad you like it, Ari! It’s one of my summer favorites!
Jennifer! Thanks for this recipe!! I made it with frozen raspberry/blueberry/pomegranate mix I had sitting around in the freezer and it was delicious! Just added a pinch of cinnamon to the crumble and a bit of oats and YUM!
I did not find any textural issue with the frozen berries at all. Would recommend!!
Thanks for letting me know how it works with frozen berries. Glad you enjoyed it!
I doubled this recipe and served it to company – The BEST ever!!!! I also made it early in the day and baked it during dinner – and it was Perfect!! It was so fast and easy – I also served it with vanilla ice cream. This one is a keeper!!! Thank You!!
I’m glad it was a hit, Diane! 🙂
This is my husband &my absolutte favorite dessert! Did not want a cakey one and this topping was to die for….Thank you Jennifer…..Our palates are soooo happy!
Margy, that’s so great to hear!
On Pinterest I seen it saying to add oatmeal to this recipe to add some crunch but no where here do I see a thing about oatmeal or how much or any reply to it??? Was that an error?
Hi, Jan. Whoever pinned it may have added oats when they made it. The addition of oats will make it more of a crumble than a cobbler. You might want to use a topping like the one on Cherry Almond Crumble.
For those that used frozen berries, did you thaw them first and drain??
Hi, Debbie. You don’t have to thaw and drain them first. The filling may be just a bit thinner.
i’ve just made this with raspberries, blackberries and strawberries after searching Pinterest for a recipe to use my leftover berries. Out of 4 of us my dad and I are the only ones that would eat these 3 fruits normally but in this cobbler the whole family have devoured the whole lot and already asked me to make it again! It was seriously yummy!
I’m glad it was such a hit, Kari!
Hi Jennifer. I just tried your recipe tonight using frozen, unthawed chopped strawberries. The cobbler tasted amazing, but the topping stayed soft and I wanted to know how I could fix that. I would like to make this again and I’m hoping that the topping becomes crisp the next time I make it.
Hi, Neeli. The topping should stay pretty soft. If you want a crispy/crunchy topping, then you could use a topping with oats, like the one on these Strawberry Pecan Crumbles.
Thank you for responding to my question and for the tip for a crunchy topping.
Looks delicious. I’ll be making this for 10 guests tomorrow. If I double the recipe and use a 9 x 13 pan, how long should I bake it?
Hi, Penny. The baking time shouldn’t really vary by more than a few minutes if at all.
I made this a few times last summer and everyone loved it! I was thinking I might make it for teacher appreciation this coming week. Have you ever made it ahead of time and waited to bake? Would you suggest me sending the dough separate? Thanks for the recipe!
Hi, Katie! I think the topping would get soggy if you assemble the entire cobbler ahead of time. I’d either keep them separate until you’re ready to bake it, or bake it in advance and then reheat it for serving.
This was absolutely delicious. I used blackberries and blueberries. So very good!
I’m glad you liked it, Donna!
What a lovely and versatile recipe! Mine is in the oven right now with frozen blueberries, strawberries and raspberries. Thank you Jen – Pinned!
I’m so glad you like it! 🙂
Hi, just made the cobbler and it tastes great, but do have a good bit of liquid. any idea why that may be?
I used strawberries, blueberries and a few raspberries. Did bake it longer than 30 minutes because wasn’t sure it looked dark enough.
Thanks.
Hi, Shari. Different berries have different amounts of water content. Strawberries have a good bit, so if your cobbler was heavy on strawberries, that could be the issue. More flour or the addition of a bit of corn starch could help.
Thank you, I will try adding a bit more flour.
For some reason my dough mixture wasnt enough. Help!
Hi, Kristal. Did you use a different sized pan than what’s recommended in the recipe? If not, I’m not sure what could have happened if you didn’t alter the recipe in any way.
I just made this but I think I over-softened my butter. My topping was not crumbly at all, it was actually smooth. I’m sure it’ll taste fine, but it looks not so great. I’m actually afraid to try it! lol!
If the texture is off, then the flavor shouldn’t really be affected. Just put some ice cream on top and no one will know. 😉
I have frozen huckleberries. Should I thaw them out first? Rinse as well? Thinking if I do that, the flavor might be rinsed out. Also should I put a little sugar on the berries? They are not real sweet.
Hi, Dollie. I don’t think I’ve ever baked with huckleberries, but I don’t think rinsing berries would take away any flavor. Frozen berries have more moisture, so if you go that route you may need to add a bit more flour or maybe some cornstarch to keep the filling from being too watery. You can certainly sprinkle the berries with sugar if you want them sweeter. Just keep in mind that the topping adds sweetness to the cobbler, too.
Thanks. I will thaw out and rinse and try it without surger as well.
This is a good recipe , but it is not a cobbler, it is a crisp.
I made this for my family and I swear it was gone faster than I would have ever imagined. Served with some vanilla icecream. Everybody LOVED it and so did I. My nephew was saying he was sad he only had one bite left and then the dog ate it. He probably liked it too.
Even the dog got in on it? That’s fantastic! 🙂
I just made this tonight and it was absolutely delicious! Thanks for the great recipe.
Hi,
Can you make it a day or two ahead? Can I use frozen fruit that I froze when they were fresh?
You can make it in advance. I would recommend covering it and keeping it refrigerated. Then you can reheat all or part of it when you’re ready to serve. Frozen fruit will have more liquid, so be sure to thaw them well. You may need to add a bit more flour to thicken the mixture.
Can you add a premade pie crust to the pan before adding the berries?
Hi, Amy. This filling would likely work as a pie, but I’d recommend using a pie pan. The filling has a bit more liquid than you might normally want for a pie, so you may want to add a bit more flour.
I made this Cobbler last night to be served at a Pot Luck following this mornings church service. It was a great success success. I was able to warm it slightly before serving. Lots of compliments! I used frozen mixed berries. I did add a tablespoon of minute tapioca to thicken the juices. I do this for rhubarb pie.. The berries didnot turn to mush. This has become a new favourite. Thanks!
I’m glad to hear it was a hit, Diane!
OMG ! ♥️😋 this is like the most successful recipe i‘ve ever followed 🙏🏻 My family r overwhelmed. The taste, consistency, texture and smell are just just mind blowing. Perfect for summer days 👌🏻 Million Thanx for the recipe.
That is so great to hear, Dina! I hope you enjoy it again and again.
Made this today. I followed the recipe exactly and it was dynamite! Thank you!
My pleasure! I’m happy to hear you liked it, Emily.
Will just 3/4 cup brown sugar actually be sweet enough for this cobbler?
Yes, I’ve made this three times and the brown sugar was just right. Make it and try it for yourself. If you don’t think it’s enough, you can always add more to your taste.
Looks delish! Just picked some blueberries and blackberries this weekend. Will add a few strawberries and raspberries I had bought at the store and plan on having it with dinner tonight!
I made this tonight using homegrown strawberries and blueberries…absolutely delicious! Next time I might double the dough mix as it barely covered the fruit but it still tasted amazing,
So glad you liked it, Deborah!
It’s wonderful. I want to try it right now.
I rarely leave comments these days, but I’ve been making this for over a year now and it always gets raves.
Thanks, Shannon! I’m glad to hear it’s a repeat favorite for you. 🙂
I just made this recipe but I used blueberries, blackberries, and raspberries, it tasted exactly like a berry poptart. The flavor was absolutely AMAZING. The whole pan was gone in minutes, going to make 2x the recipe this weekend and time how long it takes to disappear.
I’m glad it was a hit, Craig! It does seem to disappear quickly. 😉
I like berries and this one has all of them, incredible. I will make one soon and see how does it works. Many thanks for the recipe also other sharing.
Made this for my sisters birthday. It looked delish when I pulled it from the oven this morning, BUT upon going to serve it this afternoon I found that it was a gross liquified mess!! It was so embarrassing!
I’m sorry you had troubles, Emily! If you didn’t change anything at all about the recipe and your ingredients were fresh, then I’d recommend checking the accuracy of your oven’s temperature with an oven thermometer.
Looking forward to making this for a camping dinner. I was planning to make it in the morning and serving it about 10 hours later. Any tips for keeping it from getting soggy? Thanks
Hi, Deborah. It shouldn’t be too soggy in that amount of time, but you could try keeping it chilled and then reheating before serving.
I am in the process of making this recipe….will just 3/4 cup brown sugar actually be sweet enough for this cobbler?
Hi, Heidi. I think it’s fine just as it is, but you can always add another tablespoon or two without affecting the texture too much.
I love to cook and are always looking for new recipes for my menu. Today is my lucky day, the Mixed Berry Cobbler recipe is great, just follow the instructions and everything is easy, I love it. Thanks for sharing
I have made this cobbler many times using a variety of berries and even mixed in peaches and it has turned out fantastic every time, no matter if we have fresh or frozen fruit. It’s our go-to when we want a fast delicious dessert. Love heating up the cobbler and adding a scoop of vanilla ice cream on top! Thank you so much for sharing.
That is so wonderful to hear, Billie! 🙂
So many interesting comments, not single negative, inspired,, trying it this weekend. Will keep you posted Jennifer
I love this recipe . Just made it today with organic pure cane sugar since I didn’t have brown and I always use frozen blueberries and I have to say it taste better to me than brown sugar such a good recipe thank you
I’m glad you like it, Michelle! And I’m glad to hear that it’s so versatile!
Your berry cobbler looks so delicious and healthy. My son loves to eat so much and urge make it every weekend. Thank you a lot for your recipes and sharing.
That’s so great to hear, Alice. Thanks!
Instead of 2 of flour I did one and a half and then half of rolled oats. Came out great. Havent made it like this before, thanks
Oats are so good on fruity desserts like this. I’m glad you liked it!
Made this for Mother’s Day dinner. Everybody loved it. Including my mom who does not like sweets. And me, who doesn’t like most fruits. I added a bit of allspice and cinnamon to the fruit. And a little cornstarch per some of the feedback given in the comments. It was amazing served with vanilla ice cream and whipped cream. Will definitely make again.
I’m glad it was a hit, Janeen!
Hi! I made my first cobbler for my dad for Father’s Day, and it turned out really good ( I am little proud of my 12 yr old self ) this is a really good recipe and I will make it again! Thank you!
Good job, Lily! I’m glad you liked it!
This is my favorite cobbler/crumble recipe. I was going to make it for the fourth of july, but I couldn’t find the recipes in any of my files. I was so disappointed!
But then I did. I can’t you how ecstatic I was when I found this page again and what a relief it was that this recipe wasn’t loss to me.
Truly delicious and great!
I’m glad you rediscovered it, Emmy! And I’m so glad you like the cobbler!
Thank you for sharing. It looks so yummy.
This was AMAZING! I’ve never done more of a crumb cobbler before but it was DELICIOUS! I do like a bit more crust myself so I’ll probably double the topping next time and see how that works out but definitely making this again and again!
I’m glad you liked it, Chris! I’m always on board for more of this topping!
WOWZA. Okay so I think I’ve made this recipe 6 times now, and I just wrote it down for my recipe box. This is my go-to dessert now!! SO DANG GOOD!! Also quite easy for such a delicious treat which is a PLUS. Make it, write it down, and enjoy!
I’m so glad you enjoy the cobbler, Maddie! Easy recipes like this one are my favorites. 🙂
This was SO good and super easy to make! I doubled it to take to a neighbor for our dessert. I’m going to make again this week for a family birthday!
I’m so glad you liked it, Kristin!
I have made this recipe probably 20 times in the last 8 years. It is my go-to berry cobbler recipe and people usually ask for the recipe after I make it. It is one of the few cobbler/crisp recipes where the fruit gets to taste like the fruit and not turn completely into jam (both in sweetness and texture) as it bakes in the oven. I usually use frozen blueberries (just toss them in the pan and drizzle with lemon juice) and I usually use salted butter and decrease the salt by 1/4 tsp. My young son always gets so excited when we make this for company. If we have any leftovers, I eat them for breakfast over plain cooked oatmeal (half oatmeal half cobbler). Thank you for creating such a timeless recipe for our family!
Hi, Emily! Thank you so much for sharing how much you enjoy this recipe. You have made my day! 🙂 I am incredibly honored to have provided a go-to recipe for your family! Happy baking!