I’m sharing a little-known trick for making an Old Fashioned Berry Cobbler that relies on a simple crust method and whatever fruit you have on hand.

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I grew up sneaking spoons from my grandma’s cobbler and I’m still chasing that exact balance of tang and sweet. This old fashioned berry cobbler sings with mixed berries and cold unsalted butter, bright and honest, nothing fake about it.

I like that it’s a Berry Cobbler that doesn’t try to be fancy, it just shows up and surprises you. There are little quirks in the texture and flavor that make you guess what tricks were used.

I mess up sometimes, but even the mistakes are worth tasting. If you want something that makes you curious, try this one.

Ingredients

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Mixed berries: Packed with fiber and antioxidants, tangy sweet, low calories, bright berry flavor
Granulated sugar: Pure carbs, adds sweetness and structure, not nutrient rich, use sparingly
Cornstarch: Thickens filling, mostly starch carbs, no protein, smooth glossy finish
All-purpose flour: Provides body and tender topping, mostly carbs, small protein from gluten
Butter: Adds richness and flakiness, high in fat, brings buttery mouthfeel
Milk or buttermilk: Moistens dough, buttermilk adds tang and tender crumb, calcium present
Vanilla extract: Small amount boosts aroma and sweetness perception, no calories to note
Egg: Egg adds richness and structure, small protein boost, helps golden browning
Coarse sugar: Sprinkle on top for crunch and sparkle, adds extra sweetness

Ingredient Quantities

4 cups mixed berries (blueberries, blackberries, raspberries, strawberries), fresh or frozen

1/2 cup granulated sugar for the filling

2 tablespoons cornstarch

1 tablespoon fresh lemon juice

pinch fine salt

1 1/2 cups all-purpose flour

1/3 cup granulated sugar for the topping

2 teaspoons baking powder

1/4 teaspoon fine salt

6 tablespoons cold unsalted butter cut into small pieces

1/2 cup whole milk or buttermilk

1 large egg (optional)

1 teaspoon vanilla extract

2 tablespoons coarse sugar for sprinkling (optional)

2 tablespoons unsalted butter melted, optional

How to Make this

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1. Preheat oven to 375 F (190 C). Lightly grease a 9×9 or 8×8 inch baking dish, or a similar shallow casserole. If using frozen berries, keep them frozen till now so they dont get mushy.

2. In a large bowl toss 4 cups mixed berries with 1/2 cup granulated sugar for the filling, 2 tablespoons cornstarch, 1 tablespoon fresh lemon juice and a pinch of fine salt. Let sit 10 minutes so juices start to form, the cornstarch will begin to thicken the sauce.

3. Pour the berry mixture into the prepared dish, spreading evenly. If you like a richer sauce you can dot the berries with a tablespoon or two of the optional melted butter, but thats optional.

4. In a second bowl whisk together 1 1/2 cups all-purpose flour, 1/3 cup granulated sugar for the topping, 2 teaspoons baking powder and 1/4 teaspoon fine salt.

5. Add the 6 tablespoons cold unsalted butter cut into small pieces to the flour mix. Use a pastry cutter, two forks, or pulse in a food processor until the mixture looks like coarse crumbs with pea-sized bits of butter still visible. Dont overwork it.

6. Stir in 1/2 cup whole milk or buttermilk, 1 teaspoon vanilla extract and the optional large egg until just combined into a soft, slightly sticky dough. A few lumps are fine, you dont want a smooth batter.

7. Drop spoonfuls of the dough over the berries, leaving gaps so steam can escape and the fruit can bubble up. The topping will spread and meld while baking.

8. Brush the topping with the optional beaten egg or a little milk for a shiny, golden finish. Sprinkle 2 tablespoons coarse sugar over the top for crunch, and if you like, drizzle the 2 tablespoons melted butter over the dough for extra browning.

9. Bake 35 to 45 minutes until the topping is deep golden and the filling is bubbly around the edges. If the top browns too fast, tent loosely with foil for the last 10 minutes.

10. Let the cobbler rest at least 15 minutes so the filling sets a bit, then serve warm with ice cream or whipped cream. Tip: if your fruit is very juicy try a little extra cornstarch, and remember dont over-mix the topping or it gets tough.

Equipment Needed

1. 9×9 or 8×8 inch baking dish or shallow casserole pan
2. Two mixing bowls, one large for the berries and one medium for the topping
3. Measuring cups and spoons
4. Whisk and a rubber spatula or wooden spoon
5. Pastry cutter or two forks, or a small food processor to cut in the butter
6. Sharp knife and cutting board for hulled strawberries
7. Baking sheet to catch any drips and oven mitts for pulling it out of the oven
8. Pastry brush plus a tablespoon or small cookie scoop to drop the dough on top

FAQ

4 cups mixed berries (blueberries, blackberries, raspberries, strawberries), fresh or frozen

1/2 cup granulated sugar for the filling

2 tablespoons cornstarch

1 tablespoon fresh lemon juice

pinch fine salt

1 1/2 cups all-purpose flour

1/3 cup granulated sugar for the topping

2 teaspoons baking powder

1/4 teaspoon fine salt

6 tablespoons cold unsalted butter cut into small pieces

1/2 cup whole milk or buttermilk

1 large egg (optional)

1 teaspoon vanilla extract

2 tablespoons coarse sugar for sprinkling (optional)

2 tablespoons unsalted butter melted, optional

Can I use frozen berries? Yes, frozen berries work great. Use them straight from the freezer and don't thaw fully or they'll make the filling too runny.

My filling is watery, how do I fix it? Next time add more cornstarch (3 tbsp) or cook a few extra minutes. For this bake, let it cool longer so it sets, or spoon off extra juice before serving.

What if my topping comes out dense or tough? You likely over mixed or used warm butter. Keep butter cold and mix just until combined. A light hand makes a flaky topping.

Can I make this gluten free or dairy free? Yes. Substitute 1-to-1 gluten free flour and use cold vegan butter plus a non dairy milk like oat. Texture will be slightly different but still delicious.

How do I make the cobbler ahead of time? Assemble the filling and keep covered in the fridge for up to 24 hours. You can freeze the topping dough, grate it over frozen fruit and bake from frozen adding a few extra minutes.

How long will leftovers keep? Stored in the fridge they'll keep 2 to 3 days. Reheat in the oven at 350 F for best texture.

How To Make Old Fashioned Berry Cobbler Recipe Substitutions and Variations

All purpose flour: Use a one to one gluten free flour blend in the same amount, but expect a slightly more crumbly topping; if your blend has no xanthan gum add 1 4 teaspoon for structure. Or swap for whole wheat pastry flour one to one for a nuttier, slightly denser biscuit.
Whole milk or buttermilk: Swap with plain yogurt thinned with a little milk or water until you reach 1 2 cup, it gives the same tang. Or make a quick buttermilk by stirring 1 2 tablespoon lemon juice or vinegar into 1 2 cup milk and wait 5 minutes.
Cornstarch: Replace with tapioca starch or arrowroot in equal amounts for a clearer, glossy filling. If you have nothing else use 2 tablespoons all purpose flour but the filling will be less shiny and take longer to thicken.
Cold unsalted butter: Use cold coconut oil cut into pieces for a dairy free version, you may notice a light coconut flavor. Or use cold vegetable shortening if you want a flakier, very neutral tasting topping, though it will be less rich.

Pro Tips

1) Keep your frozen berries frozen till the last second. If they start to thaw the filling gets mushy. If your fruit looks really wet add an extra tablespoon of cornstarch or a tablespoon of quick cooking tapioca so the sauce isn’t soupy.

2) Cold butter is everything. Cut it into pea sized bits and stop as soon as the mix looks crumbly, dont overwork it or the topping will get tough. If you have time pop the assembled topping in the fridge for 10 minutes before baking, it helps it puff and brown nicer.

3) Watch the edges not just the top. If the topping browns too fast, loosely cover the pan with foil for the last 10 minutes. Also rotate the pan halfway through baking so one side doesnt darken more than the other.

4) Little flavor hacks that make it taste homemade: grate a bit of lemon zest into the berries, or stir in a teaspoon of vanilla or a tablespoon of orange liqueur for depth. Serve after resting 15 to 30 minutes so the filling sets, then top with cold ice cream for contrast.

How To Make Old Fashioned Berry Cobbler Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I’m sharing a little-known trick for making an Old Fashioned Berry Cobbler that relies on a simple crust method and whatever fruit you have on hand.

Servings

servings

Calories

347

kcal

Equipment: 1. 9×9 or 8×8 inch baking dish or shallow casserole pan
2. Two mixing bowls, one large for the berries and one medium for the topping
3. Measuring cups and spoons
4. Whisk and a rubber spatula or wooden spoon
5. Pastry cutter or two forks, or a small food processor to cut in the butter
6. Sharp knife and cutting board for hulled strawberries
7. Baking sheet to catch any drips and oven mitts for pulling it out of the oven
8. Pastry brush plus a tablespoon or small cookie scoop to drop the dough on top

Ingredients

4 cups mixed berries (blueberries, blackberries, raspberries, strawberries), fresh or frozen
1/2 cup granulated sugar for the filling
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
pinch fine salt
1 1/2 cups all-purpose flour
1/3 cup granulated sugar for the topping
2 teaspoons baking powder
1/4 teaspoon fine salt
6 tablespoons cold unsalted butter cut into small pieces
1/2 cup whole milk or buttermilk
1 large egg (optional)
1 teaspoon vanilla extract
2 tablespoons coarse sugar for sprinkling (optional)
2 tablespoons unsalted butter melted, optional

Directions

Preheat oven to 375 F (190 C). Lightly grease a 9×9 or 8×8 inch baking dish, or a similar shallow casserole. If using frozen berries, keep them frozen till now so they dont get mushy.
In a large bowl toss 4 cups mixed berries with 1/2 cup granulated sugar for the filling, 2 tablespoons cornstarch, 1 tablespoon fresh lemon juice and a pinch of fine salt. Let sit 10 minutes so juices start to form, the cornstarch will begin to thicken the sauce.
Pour the berry mixture into the prepared dish, spreading evenly. If you like a richer sauce you can dot the berries with a tablespoon or two of the optional melted butter, but thats optional.
In a second bowl whisk together 1 1/2 cups all-purpose flour, 1/3 cup granulated sugar for the topping, 2 teaspoons baking powder and 1/4 teaspoon fine salt.
Add the 6 tablespoons cold unsalted butter cut into small pieces to the flour mix. Use a pastry cutter, two forks, or pulse in a food processor until the mixture looks like coarse crumbs with pea-sized bits of butter still visible. Dont overwork it.
Stir in 1/2 cup whole milk or buttermilk, 1 teaspoon vanilla extract and the optional large egg until just combined into a soft, slightly sticky dough. A few lumps are fine, you dont want a smooth batter.
Drop spoonfuls of the dough over the berries, leaving gaps so steam can escape and the fruit can bubble up. The topping will spread and meld while baking.
Brush the topping with the optional beaten egg or a little milk for a shiny, golden finish. Sprinkle 2 tablespoons coarse sugar over the top for crunch, and if you like, drizzle the 2 tablespoons melted butter over the dough for extra browning.
Bake 35 to 45 minutes until the topping is deep golden and the filling is bubbly around the edges. If the top browns too fast, tent loosely with foil for the last 10 minutes.
Let the cobbler rest at least 15 minutes so the filling sets a bit, then serve warm with ice cream or whipped cream. Tip: if your fruit is very juicy try a little extra cornstarch, and remember dont over-mix the topping or it gets tough.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.