Happy May, everyone! Here we are again, on the brink of summer and it’s about time I share a seasonal dessert favorite of mine that combines all the best things that life has to offer: Mixed Berry Cobbler! Ugh, it’s so beautiful and delicious I can barely contain myself!! What’s not to love….gorgeous, in-season berries, a crunchy sweet dough topping, and refreshing vanilla ice cream to top it all off. See what I’m saying, what’s not to love?!?
Anytime there’s a pie/cobbler/crumble on a restaurant menu I immediately gravitate towards it. Because, hello……berries are healthy. Er go, Mixed Berry Cobbler = super healthy, right? Just let me have this one, OK? Regardless of whether it’s “healthy” (OK fine, it’s not healthy, but who cares) there’s no arguing how delicious it is. And let’s not forget how easy it is to make. You’ll have a super happy crowd when you serve this up at your next BBQ or dinner party, I pinkie promise!
Ingredients
(plus vanilla ice cream for serving!)
How to make it
Into a large bowl add all of the filling ingredients: berries, 3/4 cup sugar, fresh lemon juice, cornstarch, cinnamon, and nutmeg. Stir gently to combine everything together. Pour the fruit filling into a square baking dish or 9-inch pie dish.
Preheat your oven to 375 degrees Fahrenheit.
Next, in another large bowl, combine all of the topping ingredients: flour, 1 1/2 cups sugar, kosher salt, and melted unsalted butter. Stir together with a rubber spatula until the mixture just starts to come together. It will have a similar consistency to wet sand.
Form the dough into small rounds about 1/4 inch thick, but no need to be precise. Top the fruit filling with the dough rounds, overlapping where necessary to make it all fit in the dish. Any leftover dough crumbs can be sprinkled on top.
Put the baking dish/pie dish on a foil-lined baking sheet, then bake for 40-45 minutes. The crust should be golden brown.
Remove from oven and let cool for at least 30 minutes before serving. Optional: top with vanilla ice cream!
- 6-7 cups mixed berries, washed and dried
- ¾ cup sugar
- 1 Tablespoon fresh lemon juice
- 2 ½ Tablespoons cornstarch
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/4 teaspoon kosher salt
- 1 1/2 sticks (12 tablespoons) unsalted butter, melted
- Square baking dish, or 9-inch pie dish
- Vanilla ice cream, for serving
- Into a large bowl add all of the filling ingredients: berries, 3/4 cup sugar, fresh lemon juice, cornstarch, cinnamon, and nutmeg. Stir gently to combine everything together. Pour the fruit filling into a square baking dish or 9-inch pie dish.
- Preheat your oven to 375 degrees Fahrenheit.
- Next, in another large bowl, combine all of the topping ingredients: flour, 1 1/2 cups sugar, kosher salt, and melted unsalted butter. Stir together with a rubber spatula until the mixture just starts to come together. It will have a similar consistency to wet sand.
- Form the dough into small rounds about 1/4 inch thick, but no need to be precise. Top the fruit filling with the dough rounds, overlapping where necessary to make it all fit in the dish. Any leftover dough crumbs can be sprinkled on top.
- Put the baking dish/pie dish on a foil-lined baking sheet, then bake for 40-45 minutes. The crust should be golden brown.
- Remove from oven and let cool for at least 30 minutes before serving. Optional: top with vanilla ice cream!
- Note: I used blueberries, raspberries, & strawberries. I cut the strawberries into bite-sized pieces, roughly the same size as the raspberries.
This is truly amazing!!
Thank you so so much!! xx
Yay I can make this!! Sawyer safe if I use Earth Balance butter! Looks so yum!
I love Earth Balance! Phew, so glad Sawyer can have this b/c it’s LIFE CHANGING ;)
OMG!!! Easy and delicious.
I’m so happy to hear you enjoyed this, Sue! Thanks a bunch for stopping by :)
Can I use baking powder instead of cornstarch?
Hi Michelle! Cornstarch is for thickening while baking powder is meant to make things rise, so they won’t do the same thing. But you can sub flour for cornstarch if that works for you! Flour is also a good thickening agent. Hope this helps :)
I have tons of frozen berries. How can I adapt this recipe for frozen berries? Thank you!
Hey TJ, frozen berries work great for this! Just defrost the same amount of berries (any combination you like) in the fridge the night before. If the frozen berries don’t have any added sugar, proceed with the rest of the recipe! If they do have sugar already added, just cut the amount of sugar in my recipe down by half. Hope you love it!
I made this cobbler. So good!
I’m so happy to hear this!! Thanks, Amy!
Made this cobbler and it was very good. I was wondering if you leave the sugar out, could this topping be used for pot pies?
I haven’t specifically tried that but yes, I don’t see why it wouldn’t work for pot pies without the sugar! Thanks for trying the recipe and commenting, Rose!
I’m so sorry, but this is just wrong. One and half cups sugar was just not right. Maybe 1/2 cup sugar or 1 cup sugar but just doesn’t work with the amount you state.
Would not even brown and sank to the bottom and was still raw after 1.5 hrs baking. Topping didn’t only look like wet sand but tasted like wet sand. So sorry.
I’m so sorry this was a disaster for you! Somehow this recipe has worked multiple times for me and many others :(