Mixed Berry Cobbler with Biscuit Topping Recipe

Ash Tyrrell

Mixed Berry Cobbler with Biscuit Topping Recipe

I made this mixed berry cobbler 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.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 45

Servings: 6

Ingredients Method Notes

Ingredients

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.

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.