Published: · Modified: by Rebecca Blackwell · This post may contain affiliate links · 20 Comments
This Berry Cobbler takes about 10 minutes to throw together and THIS is your reward: Plump, juicy berries that are just the right amount of sweet, tart, and saucy baked under a buttery, chewy, sugar cookie topping.
It's just as delicious freshly baked, served warm with a scoop of ice cream as it is for breakfast the next day, eaten cold, straight from the pan.
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Jump to:
- Why This Recipe Works
- What is a Fruit Cobbler?
- This is the Kind of Cobbler With a Cookie Topping
- What are the Best Berries for Cobbler?
- How to Make Berry Cobbler in 3 Simple Steps
- FAQs and Expert Tips
- More Popular Fruit Dessert Recipes
- 📖 Recipe
- 💬 Comments
+ Subscribe to my newsletter for new and exclusive recipes in your in-box every month! As a full time traveler, living, working, cooking, and baking from a 5th wheel RV, it's also where I share our experiences of life on the road.
Why This Recipe Works
- The fruit filling is slightly tart, not too sweet, and super saucy
- The cobbler topping is soft, tender, and chewy like the very best sugar cookie you can imagine
- It's equally delicious with fresh or frozen berries - use all one kind of berries or any combination of mixed berries
- The whole thing takes about 10 minutes to throw together before baking
- It's equally delicious for dessert as it is for breakfast
"This Berry Cobbler recipe exceeded my expectations! The combination of plump, juicy berries with the perfect balance of sweetness and tartness is simply divine! My kids are wanting more! I am saving this recipe for future use!" - Janice
This fruit cobbler is my #1 choice for unexpected guests, middle-of-the-afternoon cravings, and those days where all I want is pure comfort in the form of saucy fruit and a gooey topping:
- I almost always have all of the ingredients on hand
- This cobbler can be thrown together in less than 10 minutes
What is a Fruit Cobbler?
There is a lot of variety in the category of dessert we call "cobbler". Most of the time it refers to fruit pie filling covered with a sweet biscuit-like topping.
But cobblers get their name because of how the topping is dropped over the fruit filling not because of any kind of uniformity in the topping itself. This dessert is called a "cobbler" because the topping resembles a cobblestone road.
- Cobbler topping can be biscuit-like
- or cake-like
- or cornbread-like
- or chewy and cookie-like
- There are even recipes for cobbler that resemble a deep dish pie with a top and bottom crust.
"Cobbler" is really a kind of anything-goes category for saucy fruit baked underneath a sweet topping.
This is the Kind of Cobbler With a Cookie Topping
It's the kind of dessert you ladle into bowls and serve with a spoon. It's incredibly comforting eaten warm with a scoop of really good vanilla ice cream. But, it's just as delicious for breakfast the next morning. Perhaps even more so.
If this sounds like your kind of cobbler as well, jump on down to the recipe and get baking. But also check out these recipes, which are slight variations on the same idea of saucy fruit baked under a chewy, buttery, cookie-like topping:
- Peach Cobbler with Brown Sugar Cookie Topping
- Apple Cobbler with a Chewy Cookie Crust
What are the Best Berries for Cobbler?
Use any variety of fresh or frozen berries in any combination you desire.
Berries, fresh or frozen, are something we almost always have in our kitchen.
In the summer months, when fresh berries are in season, I have a tendency to purchase more than we can eat before they spoil. (Incidentally, this situation is all the excuse I need to make cobbler or aMixed Berry Pie.)
I also have at least a couple bags of frozen berries in my freezer year round for which I use to make smoothies, Mixed Berry Muffins, and ... this cobbler.
I have used every kind of berry available to me in this cobbler, in every combination. It's all good.
The only real difference between using fresh or frozen berries is how long the cobbler takes to bake. If you're starting with frozen berries, the cobbler will take about 15 minutes longer to bake than if you're using fresh ones.
How to Make Berry Cobbler in 3 Simple Steps
#1. Add the berries and the rest of the filling ingredients (sugar, cornstarch, and lemon juice) to a square baking dish and toss it all around to mix.
#2. Add all the topping ingredients (butter, sugar, flour, vanilla, baking powder, and salt) to a bowl and stir with a spoon or rubber spatula just until all the dry ingredients are moistened.
Use your fingers to distribute the topping over the berries, squeezing it together as you do to create some clumps.
#3. Bake. Wait impatiently for 10 minutes or so then spoon it out into bowls, top with a scoop of ice cream, and devour.
FAQs and Expert Tips
Q: Can I use any kind of berries in this cobbler?
A: Yes! Use any kind of berries you like, fresh or frozen. In the photos you see here, I used a combination of blackberries and sliced strawberries. But any kind of berries in any combination are delicious in this cobbler.
Q: Why do the recipe instructions for this cobbler include such a wide range for the baking time?
A: This cobbler is "done" and ready to come out of the oven when the berry filling is bubbling all around the sides of the baking dish. How long this takes depends on the size and temperature of the berries. Frozen berries will, of course, take longer to bake.
Likewise, larger, more sturdy berries like strawberries will take longer than small, delicate berries. How juicy the berries are can also affect the bake time. So, check on your cobbler after it's been in the oven for 55 minutes, then every 5 minutes after that, until the berry filling is bubbling around the edges of the pan.
Q: Can I make a gluten free version of this cobbler?
A: A couple of readers have written to tell me they've substituted a gluten free flour mix for the all-purpose flour in this recipe with great success. Use any brand of GF flour substitute you like, or mix up your own: Gluten Free Flour Mix.
More Popular Fruit Dessert Recipes
- Sweet Cherry Crumb Pie
- Peach Cobbler Muffins
- Mixed Berry Plum Pie
- Almond Plum Cake
+ Subscribe to my newsletter for new and exclusive recipes in your in-box every month! As a full time traveler, living, working, cooking, and baking from a 5th wheel RV, it's also where I share our experiences of life on the road.
📖 Recipe
Berry Cobbler
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
This Berry Cobbler takes about 10 minutes to throw together and THIS is your reward: Plump, juicy berries that are just the right amount of sweet, tart, and saucy baked under a buttery, chewy, sugar cookie like topping.
This cobbler is just as delicious freshly baked, warm, and topped with a scoop of ice cream as it is for breakfast the next day, eaten cold, straight from the pan.
If you like this recipe, check out my other two favorite cobbler recipes: Peach Cobbler and Apple Cobbler.
Ingredients
For the Berry Filling:
- 1 ½ pounds (680 grams/ about 5 ¼ cups) of berries, any variety or combination, fresh or frozen
- 1 ½ tablespoons (23 grams) lemon juice
- 2 tablespoons (15 grams) cornstarch
- 2 tablespoons (24 grams) granulated sugar
For the Cobbler Topping:
- ½ cup (113 grams/ 4 ounces) salted butter, softened (Here's how to quickly soften butter)
- ¾ cup (150 grams) granulated sugar
- 2 teaspoons (10 grams) vanilla
- 1 cup (120 grams) all-purpose flour
- 1 teaspoon (4 grams) baking powder
- ½ teaspoon (3 grams) kosher salt, OR ¼ teaspoon (3 grams) table salt
Instructions
- Heat the oven to 350° F (176° C).
- Add all the berry filling ingredients to a 9-inch square baking dish and stir to mix. Spread the berries out in the pan into an even layer.
- Add all the cobbler topping ingredients to a bowl and stir just until all the dry ingredients are moistened.
- Using your fingers, top the berries with the cobbler topping, squeezing it together as you do to create some clumps.
- Bake the cobbler for 55 - 70 minutes, until the berry filling is bubbling all around the edge of the pan. How long your cobbler needs to bake will depend on the temperature of the berries.
- Let stand for about 10 minutes before serving. Serve in bowls with with a scoop of vanilla ice cream if you like.
Notes
Can I use any kind of berries in this cobbler?
Yes! Use any kind of berries you like - fresh or frozen. In these photos, I used a combination of blackberries and sliced strawberries. But any kind of berries - blueberries, raspberries, marionberries - in any combination are delicious in this cobbler.
Why do the recipe instructions for this cobbler include such a wide range for the baking time?
This cobbler is "done" and ready to come out of the oven when the berry filling is bubbling all around the sides of the baking dish. How long this takes depends on the size and temperature of the berries. Frozen berries will, of course, take longer to bake.
Likewise, larger, more sturdy berries like strawberries will take longer than small, delicate berries. How juicy the berries are can also affect the bake time. So, check on your cobbler after it's been in the oven for 55 minutes, then every 5 minutes after that, until the berry filling is bubbling around the edges of the pan.
How to make Gluten Free Berry Cobbler:
A couple of readers have written to tell me they've substituted a Gluten Free flour mix for the all-purpose flour in this recipe with great success. Use any brand of GF flour substitute you like, or mix up your own: Gluten Free Flour Mix
Recommended Products
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Nutrition Information:
Yield: 6Serving Size: 1
Amount Per Serving:Calories: 376Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 41mgSodium: 400mgCarbohydrates: 57gFiber: 3gSugar: 35gProtein: 3g
Did you make this recipe?
Please leave a comment on the blog or share a photo on Pinterest
More All Pie, Tart, Cobbler, and Crisp Recipes
- Peach Crumble with Coconut and Almonds {Gluten Free}
- Cast Iron Skillet Maple Pecan Pie
- No Bake Chocolate Pie ~ Chocolate Mousse Filling and Oreo Crust
- Pecan Pie Without Corn Syrup
Reader Interactions
Comments
Nova says
This was so easy and turned out great! I multiplied the dough part by 1.5 though because it just wasn’t enough for the amount of fruit the recipe called for (I like mine with a little more breading than the original recipe). I will probably double it next time so it’s more evenly balanced between fruit/breading.
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Rebecca Blackwell says
Hi Nora! I’m so glad you like this recipe! The sugar cookie topping is my favorite part so I can’t say I blame you for wanting more of it! Thanks so much for taking the time to leave a comment for me. I truly appreciate it!
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Janice says
This Berry Cobbler recipe exceeded my expectations! The combination of plump, juicy berries with the perfect balance of sweetness and tartness is simply divine! My kids are wanting more! I am saving this recipe for future use!
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jennifer says
Oh my gosh, cobbler is my love language -- and this one was fantastic! I used frozen blueberries and went rogue and added frozen peaches! Thank you for the recipe inspo!
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Devy says
I love comfort desserts. This berry cobbler offers that. And I like the trick to add cornstarch to the filling as it keeps the juice from trickling away. I will defo make it again.
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Jane says
This is my favorite dessert! I love the sugar cookie topping and the fruitiness of the berries.
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Lindsey says
revolutionary!! This is better than regular berry cobbler. This is my new go-to recipe!
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Brynn says
I made 3 large pans of this for church;) They all turned out great (one was gluten free). I used frozen blueberries, cherries, and strawberries and served it with whipped cream. I’m already on the lookout for another excuse to make it!! So yummy:) Thanks for the recipe!!
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Rebecca Blackwell says
I am so happy to hear that you are getting so much use from this recipe Brynn! Thank you so much for taking the time to leave a comment for me! I truly appreciate it! xo
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Kelly says
Made this using cherries, blueberries and strawberries and it turned out great. So yummy and easy to make. Definitely put in the make again list. Thank you 🙂
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Rebecca Blackwell says
I'm so happy to hear that Kelly! Thank you so much for taking the time to leave a comment for me and thank you for participating in the Bake Club! xo
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Chris says
Any ideas for cornstarch substitutes? Thanks for the help!
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Rebecca Blackwell says
Hi Chris! Yes - you can use potato starch in place of cornstarch in this and in most recipes, swapping it out in a 1:1 ratio. Please let me know if you have any other questions! xo
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Christine says
This is my kind a recipe! So much flexibility, almost impossible to mess up. Love it!
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Rebecca Blackwell says
I'm so happy to hear that you like this recipe Christine! Thank you so much for taking the time to leave a comment for me. I truly appreciate it! xo
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Sylvia says
Making this for Christmas dessert and want to know if I need to thaw the berries if using frozen. Thank you and Merry Christmas to you and your family
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Rebecca Blackwell says
Hi Sylvia! There is no need to thaw frozen berries before making this cobbler. The cobbler will take a bit longer to cook with frozen vs fresh berries, but the end result is the same. You'll know it's done when the berry filling is bubbling up around the sides of the pan. Please let me know if you have any other questions! Merry Christmas to you and your family! xo
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Kathryn says
I made two of these today, one using this recipe as is to take to a friend's house and one for home substituting GF flour and adding fresh cranberries with mixed berries. It is exceptional! Thank you for this recipe!
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Rebecca Blackwell says
I love the idea of adding cranberries to this cobbler! I'm totally going to try that the next time I make it! And it's great to know that using a GF flour substitution worked well. I think I'll add a note in the recipe for others who want to make a gluten free version of this cobbler. Thank you so much! xo
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Alethea says
Hi! Ive just tried this for the first time - popped it i to the oven a minute ago - but in the video it looks like the butter is melgedt but the recipe instructions said "softened". My butter was soft but cohesive, not melted. Is that still going to work?
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