I made this Mixed Berry Cobbler with Biscuit Topping Recipe on a lazy weekend when I was craving something cozy but not fussy. The smell alone convinced me I was doing something right. I love how the berries bubble up around the biscuit topping and turn jammy without being overly sweet.
Every spoonful felt rustic, comforting, and just indulgent enough. If you enjoy desserts that look impressive but are secretly simple, this one’s for you. You can also enjoy similar indulgent comfort with a Crispy Steakhouse-Style Parmesan Crusted Steak Recipe for a hearty meal.
Ingredients
Here’s a quick intro before we dive in. Each ingredient plays a small but important role, and I’ve added tips based on what worked best for me.
- Mixed berries (4 cups – combination of blueberries, raspberries, and blackberries) – Using a mix gives the cobbler balance; some berries add sweetness while others bring a gentle tart bite.
- Granulated sugar (½ cup, divided) – This sweetens both the berry filling and the biscuit topping without overpowering the fruit flavor.
- Lemon juice (1 tablespoon) – A splash of acidity brightens the berries and keeps the filling from tasting flat.
- Cornstarch (1 tablespoon) – This thickens the berry juices so the cobbler sets nicely instead of turning soupy.
- Vanilla extract (1 teaspoon) – Adds warmth and depth to the berry filling.
- All-purpose flour (1½ cups) – Forms the structure of the biscuit topping; don’t substitute cake flour here.
- Baking powder (1½ teaspoons) – Helps the biscuits rise and stay light instead of dense.
- Salt (¼ teaspoon) – Balances sweetness and enhances all the flavors.
- Unsalted butter (½ cup, cold and cubed) – Cold butter creates flaky, tender biscuit layers.
- Heavy cream (¾ cup) – Adds richness and moisture to the biscuit topping; cold cream works best.
- Coarse sugar (1 tablespoon, optional) – Sprinkled on top for a golden, slightly crunchy finish.
Note: This recipe serves 6 generous portions based on the ingredient quantities listed above. You can also pair it with a simple savory option like Chicken with Buttered Noodles Recipe for a complete weekend meal.
Variations
Before baking, it’s easy to customize this cobbler to suit different tastes or dietary needs.
You can make it dairy-free by using plant-based butter and full-fat coconut cream. For a lower-sugar version, replace part of the sugar with a sugar substitute that’s safe for baking. I also like adding a pinch of cinnamon or cardamom to the biscuit topping for warmth. If you want extra texture, a handful of sliced almonds on top works beautifully.
Cooking Time
This recipe doesn’t take all day, which is part of why I love it.
- Prep Time: 20 minutes
- Cooking Time: 40–45 minutes
- Total Time: About 1 hour 5 minutes
Equipment You Need
A short intro here helps set expectations. You don’t need anything fancy.
- Mixing bowls – For preparing the berry filling and biscuit dough separately.
- Pastry cutter or fork – To cut cold butter into the flour mixture evenly.
- Baking dish (9-inch) – Holds the cobbler and allows even baking.
- Measuring cups and spoons – Keeps ingredient ratios accurate.
- Spatula or spoon – For gently mixing and spreading the filling.
How to Make Mixed Berry Cobbler with Biscuit Topping?
This is where the magic happens. The steps are simple, and each one builds flavor and texture.
Prepare the Berry Filling
I start by gently tossing the berries with sugar, lemon juice, cornstarch, and vanilla. This step ensures the berries are evenly coated and ready to thicken as they bake. Once mixed, I spread them evenly in the baking dish.
Make the Biscuit Topping
In a separate bowl, I whisk together flour, baking powder, salt, and sugar. Then I cut in the cold butter until the mixture looks like coarse crumbs. Adding cold cream brings it together into a soft, slightly shaggy dough.
Assemble the Cobbler
I drop spoonfuls of biscuit dough over the berries, leaving small gaps so steam can escape. The topping doesn’t need to be perfect; rustic is the goal here. A light sprinkle of coarse sugar finishes it off.
Bake Until Golden
The cobbler goes into a preheated oven at 375°F (190°C). I bake it until the biscuits are golden and the berries are bubbling around the edges. The aroma is your best cue that it’s ready.
Cool and Set
Once out of the oven, I let the cobbler rest for about 15 minutes. This helps the filling thicken slightly and makes serving easier without losing that juicy texture.
Additional Tips for Making This Recipe Better
After making this a few times, I picked up a few tricks that really help.
- I always taste the berries first and adjust sugar if they’re extra tart.
- I keep the butter and cream cold until the last second for flakier biscuits.
- I avoid overmixing the dough; it keeps the topping tender.
- I place the baking dish on a lined tray to catch any bubbling juices.
How to Serve Mixed Berry Cobbler with Biscuit Topping?
Serving is half the fun. I love spooning it into shallow bowls while it’s still warm. A scoop of vanilla ice cream melting into the berries is classic and hard to beat. Lightly whipped cream or a dusting of powdered sugar also looks lovely. For extra color, a few fresh berries on top make it pop.
Nutritional Information
Here’s a quick snapshot before you indulge. Values are approximate per serving.
- Calories – About 320, mostly from natural sugars and butter.
- Protein – Around 4g, mainly from dairy and flour.
- Carbohydrates – Roughly 45g, coming from fruit and biscuit topping.
- Fat – About 14g, giving the cobbler its rich mouthfeel.
Make Ahead and Storage
A short intro helps here. This cobbler is flexible and forgiving.
Make Ahead
I sometimes prepare the berry filling and biscuit dough separately up to a day ahead. I store them covered in the fridge and assemble just before baking for best texture.
Storage
Leftovers keep well in an airtight container in the fridge for up to 3 days. The topping softens slightly but still tastes great.
Reheating
To reheat, I warm individual portions in the oven at 350°F for about 10 minutes. This helps revive the biscuit topping better than the microwave.
Why You’ll Love This Recipe?
Here’s why this cobbler keeps showing up in my kitchen.
This recipe checks all the right boxes for comfort and ease.
- It’s simple to prepare with basic pantry ingredients and no complicated steps.
- The mixed berries create a balanced, vibrant flavor that’s never boring.
- It’s easy to customize for different diets or seasonal fruits.
- The biscuit topping bakes up fluffy, golden, and irresistible every time.
If you’re looking for a dessert that feels homemade in the best possible way, this mixed berry cobbler with biscuit topping won’t let you down.
Mixed Berry Cobbler with Biscuit Topping Recipe
Ingredients
Method
- I start by gently tossing the berries with sugar, lemon juice, cornstarch, and vanilla. This step ensures the berries are evenly coated and ready to thicken as they bake. Once mixed, I spread them evenly in the baking dish.
- In a separate bowl, I whisk together flour, baking powder, salt, and sugar. Then I cut in the cold butter until the mixture looks like coarse crumbs. Adding cold cream brings it together into a soft, slightly shaggy dough.
- I drop spoonfuls of biscuit dough over the berries, leaving small gaps so steam can escape. The topping doesn’t need to be perfect; rustic is the goal here. A light sprinkle of coarse sugar finishes it off.
- The cobbler goes into a preheated oven at 375°F (190°C). I bake it until the biscuits are golden and the berries are bubbling around the edges. The aroma is your best cue that it’s ready.
- Once out of the oven, I let the cobbler rest for about 15 minutes. This helps the filling thicken slightly and makes serving easier without losing that juicy texture.
Notes
- I always taste the berries first and adjust sugar if they’re extra tart.
- I keep the butter and cream cold until the last second for flakier biscuits.
- I avoid overmixing the dough; it keeps the topping tender.
- I place the baking dish on a lined tray to catch any bubbling juices.
