With a sweet biscuit topping and juicy sweet berries, Mixed Berry Cobbler is the perfect dessert for any time of year! This easy Mixed Berry Cobbler recipe is a great way to use your favorite berries, especially in the summer months when there is an abundance of fresh berries!
- What You’ll Need
- How to Make Mixed Berry Cobbler
- Recipe FAQ’s
- Tips for Success
- Substitutions and Variations
- More Great Fruit Dessert Recipes You’ll Love
- Alaskan Mixed Berry Cobbler Recipe
- More States I Have Visited in my American Eats Series
A traditional fruit cobbler is the kind of dessert that feels homemade and comforting but also elegant enough to serve at a gathering! Baked cobbler recipes have been enjoyed in America since its inception, and each region has their own twist. While some versions lean more toward a cake-like texture or even pie crusts, this cobbler recipe sticks to a rich, buttermilk biscuit topping, perfectly paired with the juicy berry mixture!
During our Alaska adventure with the kids , we had a blast picking wild berries under the endless summer sun. Blueberries, raspberries, lingonberries—even salmonberries (yep, they’re real!)—all found their way into this Mixed Berry Cobbler recipe, our favorite way to enjoy them!
This easy berry cobbler recipe is the ultimate comforting no-fuss dessert, with the fresh summer berries (or frozen berries!) blending together to create a sweet, slightly tart filling that contrasts beautifully with the light, tender, buttery crust. Whether you’re serving it warm with a scoop of ice cream or enjoying it at room temperature, it’s always a crowd-pleaser!
Want more cobbler magic? Check out my irresistible cobbler-inspired delights, like my Homemade Peach Cobbler , Southern Blackberry Cobbler Ice Cream , Strawberry Cobbler with Rhubarb , Peach Cobbler Pound Cake , and Old-Fashioned Blueberry Cobbler !
Why We Love This Recipe
- You can use fresh or frozen berries, so this delicious cobbler works any time of year. Plus, it only requires a few simple steps!
- The sweet and tart mixed berry filling pairs perfectly with the fluffy, buttery biscuit topping, making each bite a delightful experience.
- It’s fancy enough to impress at a summer BBQ but easy enough to whip up for a cozy weeknight dessert!
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Mixed Berries – A combination of fresh strawberries, blackberries, raspberries, blueberries, or any variety of berries. Frozen or fresh juicy berries work beautifully.
- Granulated Sugar – Sweetens the berry filling and helps it become wonderfully syrupy.
- Cornstarch – Thickens the berry mixture into a juicy, spoonable consistency.
- Salt – Enhances the flavors of both the filling and the biscuit topping.
- All-Purpose Flour – Forms the base of the biscuit dough, creating a soft and tender topping.
- Baking Powder & Baking Soda – Both help the biscuits rise, giving them a fluffy, light texture.
- Cinnamon – Adds warmth and a subtle spice to the topping.
- Buttermilk – Gives the biscuits a tangy richness while keeping them light.
- Salted Butter – Melted butter adds richness to the biscuit dough and gives it a golden brown finish.
- Vanilla Extract – Adds a lovely hint of sweetness and flavor to both the biscuits and the filling.
How to Make Mixed Berry Cobbler
- Preheat oven and prepare berries. Firstly, start by preheating your oven to 375°F. Then, in a large bowl, combine your mixed berries, sugar, cornstarch, and a pinch of salt. Let the mixture sit for about 20 minutes so the berries can macerate and release their juices. Stir occasionally with a rubber spatula to make sure everything is evenly combined.
- Make biscuit topping. Meanwhile, in a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and ¼ teaspoon cinnamon and whisk together. Add the cubes of butter and mix to combine.
- Add buttermilk and vanilla. In a separate bowl, combine the buttermilk and vanilla extract and whisk together. Pour the wet ingredients into the dry mixture and stir just until combined—don’t overmix! The dough should be soft and slightly sticky.
- Assemble the cobbler. Spoon the berry mixture into a large baking dish or cast-iron skillet. Drop spoonfuls of the biscuit dough over the top of the berries, leaving some gaps for the juices to bubble through. Mix together a little more sugar and cinnamon and sprinkle it over the biscuit topping for a sweet and crispy finish.
- Bake and cool. Place the cobbler in the oven and bake for 35-40 minutes until the top is golden brown and the berry filling is bubbling. Let it cool for at least an hour before serving to let the flavors meld and the filling thicken.
Absolutely! This recipe works perfectly with frozen berries. No need to thaw them—just toss them right in with the sugar and cornstarch, and they’ll bake up just as juicy and delicious.
Your cobbler is ready when the biscuit topping is golden brown and the berry filling is bubbling around the edges. If you’re unsure, you can insert a toothpick into the biscuit topping—it should come out clean.
If you don’t have buttermilk, you can easily make a substitute by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of milk. Let it sit for 5 minutes, and voilà—homemade buttermilk!
Yes, feel free to experiment! This recipe works wonderfully with seasonal fruit like peaches or apples, or even your favorite fruit combinations like peaches and berries.
Yes! You can prepare the berry filling and biscuit dough ahead of time. Just store them separately in the fridge for up to a day, then assemble and bake when you’re ready.
If you’re serving it within a few hours, just cover it loosely with foil or plastic wrap and leave it at room temperature—your biscuit topping will stay soft, and the berries juicy. For longer storage, pop the cooled cobbler into an airtight container and refrigerate for up to 3 days, or wrap cooled portions tightly and freeze for up to 3 months.
Tips for Success
- Always let your berry mixture macerate for about 20 minutes before baking. This step allows the berries to release their juices and creates that irresistible, syrupy filling.
- Don’t overmix your biscuit dough. Stir it just until the dry ingredients are moistened—this keeps the topping tender and flaky.
- If your strawberries are large, cut them into quarters so they’re about the same size as the other berries.
- A sprinkle of cinnamon sugar over the biscuit topping adds a lovely texture and sweetness that makes the cobbler even more special.
What to Serve with Mixed Berry Cobbler
This mixed berry cobbler is delicious on its own, but it shines when served warm with a big scoop of Vanilla Ice Cream or even a dollop of Homemade Whipped Cream !
Substitutions and Variations
- You can generally swap in any combination of your favorite fresh berries or even use other fresh fruit like peaches, nectarines, or apples.
- Substitute granulated sugar with brown sugar for a deeper, caramel-like sweetness.
- If you’re out of cornstarch, you can use tapioca starch or even all-purpose flour to thicken the filling instead.
- You can make a quick buttermilk substitute by adding lemon juice or vinegar to milk.
- Feel free to add a pinch of nutmeg or even cardamom for a more complex spice flavor in the topping.
More Great Fruit Dessert Recipes You’ll Love
- Strawberry Rhubarb Crumb Bars
- Grilled Peaches with Ice Cream
- Best Homemade Apple Pie Recipe
- Red, White, and Blueberry Cream Pie
- Easy Blackberry Turnovers
- Fresh Strawberry Pie without Jell-O
- German Apple Cake with Streusel Topping
- Homemade Strawberry Rhubarb Pie
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Alaskan Mixed Berry Cobbler
Ingredients123
Filling
- ▢ 6 cups mixed berries (blackberries, raspberries, blueberries, strawberries, etc.)
- ▢ ½ cup granulated sugar
- ▢ 2 Tablespoons cornstarch
- ▢ Pinch of salt
Biscuit Topping
- ▢ 2 cups (282g) all-purpose flour
- ▢ ½ cup (100g) granulated sugar + 2 additional for sprinkling on top of biscuits
- ▢ 1 teaspoon baking powder
- ▢ ½ teaspoon baking soda
- ▢ ½ teaspoon salt
- ▢ ½ teaspoon ground cinnamon divided
- ▢ 1 cup buttermilk
- ▢ 6 Tablespoons salted butter cubed
- ▢ 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F. Combine berries, sugar, cornstarch, salt and let sit to macerate for 20 minutes while oven preheats, tossing a few times with a rubber spatula. Dump into a large cast-iron skillet, pie dish, or baking dish. 6 cups mixed berries, ½ cup granulated sugar, 2 Tablespoons cornstarch, Pinch of salt
- In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and ¼ teaspoon cinnamon and whisk together. Add the cubes of butter and mix to combine. Combine the remaining 2 Tablespoons sugar and ¼ teaspoon cinnamon in a small bowl and set aside. 2 cups (282g) all-purpose flour, ½ cup (100g) granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, ½ teaspoon ground cinnamon
- In a separate bowl, combine the buttermilk and vanilla extract and whisk together. Pour the buttermilk mixture over the flour mixture and stir together just until moistened. 1 cup buttermilk, 6 Tablespoons salted butter, 1 teaspoon vanilla extract
- Drop spoonfuls of the dough on top of the berries, then sprinkle with the cinnamon sugar mixture. Bake for 35 to 40 minutes, then remove from oven and let cool for at least 1 hour before serving.
Notes
Storage & Make Ahead
- Store: Cover and store your cooled cobbler at room temperature for up to 1 day or in the fridge for up to 3 days.
- Freeze: Wrap the cobbler tightly and freeze it for up to 3 months. Thaw it overnight in the fridge before reheating.
- Reheat: Warm the cobbler in a 300°F oven for 10-15 minutes, or microwave individual portions for 30 seconds.
- Make Ahead: You can make the filling and biscuit dough ahead of time. Store them separately, then assemble and bake when you’re ready for dessert.
Nutrition
More States I Have Visited in myAmerican EatsSeries
Alabama • Alaska • Arizona • Arkansas • California • Colorado • Connecticut • Delaware • Florida • Georgia • Hawaii • Idaho • Illinois • Indiana • Iowa • Kansas • Kentucky • Louisiana • Maine • Maryland • Massachusetts • Michigan • Minnesota • Mississippi • Missouri • Montana • Nebraska • New Jersey • New York • Oregon • Puerto Rico • South Carolina • South Dakota • Texas • Utah • Wisconsin
Alaskan Mixed Berry Cobbler
Ingredients
Filling
- 6 cups mixed berries (blackberries, raspberries, blueberries, strawberries, etc.)
- ½ cup granulated sugar
- 2 Tablespoons cornstarch
- Pinch of salt
Biscuit Topping
- 2 cups (282g) all-purpose flour
- ½ cup (100g) granulated sugar + 2 additional for sprinkling on top of biscuits
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon divided
- 1 cup buttermilk
- 6 Tablespoons salted butter cubed
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F. Combine berries, sugar, cornstarch, salt and let sit to macerate for 20 minutes while oven preheats, tossing a few times with a rubber spatula. Dump into a large cast-iron skillet, pie dish, or baking dish. 6 cups mixed berries, ½ cup granulated sugar, 2 Tablespoons cornstarch, Pinch of salt
- In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and ¼ teaspoon cinnamon and whisk together. Add the cubes of butter and mix to combine. Combine the remaining 2 Tablespoons sugar and ¼ teaspoon cinnamon in a small bowl and set aside. 2 cups (282g) all-purpose flour, ½ cup (100g) granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, ½ teaspoon ground cinnamon
- In a separate bowl, combine the buttermilk and vanilla extract and whisk together. Pour the buttermilk mixture over the flour mixture and stir together just until moistened. 1 cup buttermilk, 6 Tablespoons salted butter, 1 teaspoon vanilla extract
- Drop spoonfuls of the dough on top of the berries, then sprinkle with the cinnamon sugar mixture. Bake for 35 to 40 minutes, then remove from oven and let cool for at least 1 hour before serving.
Notes
Storage & Make Ahead
- Store: Cover and store your cooled cobbler at room temperature for up to 1 day or in the fridge for up to 3 days.
- Freeze: Wrap the cobbler tightly and freeze it for up to 3 months. Thaw it overnight in the fridge before reheating.
- Reheat: Warm the cobbler in a 300°F oven for 10-15 minutes, or microwave individual portions for 30 seconds.
- Make Ahead: You can make the filling and biscuit dough ahead of time. Store them separately, then assemble and bake when you’re ready for dessert.
Nutrition
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