Mixed Berry Cobbler Recipe

Preheat and prepare pan

Preheat oven to 375°F (190°C). Lightly grease a 9-inch (23 cm) round or 8x8-inch (20x20 cm) baking dish with butter or nonstick spray.

Combine berries

In a large bowl combine the quartered strawberries, blueberries, and raspberries.

Mix thickener and flavor

Whisk together the 1 tablespoon granulated sugar, cornstarch, lemon juice, 1/2 teaspoon vanilla extract, and 1/8 teaspoon salt until smooth. Add this mixture to the berries and gently toss to coat evenly.

Transfer to dish

Pour the berry mixture into the prepared baking dish, spreading into an even layer. Let sit while you make the topping so the cornstarch begins to hydrate (3–5 minutes).

Dry ingredients

In a medium bowl whisk together the all-purpose flour, 1/4 cup granulated sugar, baking powder and 1/2 teaspoon salt until well combined.

Cut in butter

Add the cold cubed butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Wet ingredients

In a small bowl whisk together the cold buttermilk, egg, and 1/2 teaspoon vanilla extract until combined.

Form topping dough

Pour the wet mixture into the flour-and-butter mixture. Stir gently with a wooden spoon or rubber spatula just until a shaggy, slightly sticky dough forms. Do not overmix — some dry streaks are fine.

Portion topping

Using a spoon or small ice cream scoop, drop rounded tablespoons (or 8–10 portions) of the biscuit dough over the berry filling, spacing slightly so some fruit remains exposed. The topping should cover most of the surface but can be rustic and uneven.

Finish topping

Brush the biscuit tops lightly with melted butter and sprinkle with the coarse sugar to encourage browning and a crunchy top.

Bake cobbler

Place the baking dish on a rimmed baking sheet to catch any bubbling juices and bake in the preheated 375°F (190°C) oven for 30–35 minutes, or until the biscuit topping is golden brown and the filling is bubbly. If the topping browns too quickly, tent the dish loosely with foil for the last 5–10 minutes.

Rest

Remove from oven and let the cobbler rest for 10–15 minutes to allow the filling to thicken slightly. If desired, dot any exposed hot biscuit pieces with the remaining 1 tablespoon melted butter for extra shine.

Serve

Scoop warm cobbler into bowls and serve topped with vanilla ice cream or whipped cream if using. Store leftovers loosely covered in the refrigerator for up to 3 days; rewarm in a 325°F (160°C) oven until heated through.