Get the Recipe:
Mixed Berry Cobbler
An easy mixed berry cobbler made with fresh or frozen berries and a buttery brown sugar topping that bakes up golden and lightly crispy on the outside while staying soft and tender underneath.
Ingredients
- 3 cups assorted berries
- ½ tablespoon lemon juice
- 1 cup (120 g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) packed light brown sugar
- 1 teaspoon vanilla extract
- ice cream or sweetened whipped cream, for serving
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Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 1- to 1 & 1/2-quart baking dish.
- Spread the berries evenly in the prepared pan. Drizzle with the lemon juice.
- Whisk together the flour, baking powder, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, brown sugar, and vanilla until well combined.
- Reduce the mixer speed to low. Gradually add the flour mixture, mixing just until a soft dough forms.
- Drop pieces of the dough evenly over the berries, leaving some of the fruit exposed.
- Bake for about 30 minutes, or until the topping is lightly browned and the berry juices are bubbling around the edges.
- Cool for 10 to 15 minutes before serving. Serve warm.
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Notes
- Berries: Use any combination of strawberries, blueberries, raspberries, and blackberries totaling 3 cups. Cut larger berries into smaller pieces.
- Using frozen berries: There's no need to thaw them first. The cobbler may be a little juicier and may need a few extra minutes of baking time.
- Yield: Makes 6 servings but can be portioned to give 4 generous servings.
- To double: Double all of the ingredients and bake in a 9x13-inch pan. The baking time should be similar, but add a few minues if needed.
- Store the leftovers tightly covered or in an airtight container 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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