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berry cobbler recipe featured
Avatar photoNico Martinez

Easy Berry Cobbler Recipe

This classic Southern berry cobbler recipe features juicy mixed berries under a tender biscuit topping, bursting with tart-sweet flavor. Perfect for summer desserts, it's easy, forgiving, and always a crowd-pleaser.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE FILLING:
  • 5 cups mixed berries (fresh or frozen)
  • ½ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • FOR THE TOPPING:
  • 1 cup all-purpose flour
  • ¼ cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup whole milk
  • ½ cup unsalted butter, melted

Equipment

  • 9x13 baking dish
  • Mixing bowls
  • Whisk
  • Spoon

Method
 

  1. berry cobbler recipe recipeCard1
  2. Step 1: In a large bowl, gently toss the mixed berries with ½ cup sugar, cornstarch, and lemon juice. Let sit 10 minutes to macerate and thicken juices, then transfer to a greased 9x13-inch baking dish. The mixture should look syrupy and vibrant.
  3. Step 2: Preheat oven to 375°F (190°C). In a medium bowl, whisk flour, ¼ cup sugar, baking powder, and salt. Add milk and melted butter, stirring until just combined into a thick, shaggy batter—do not overmix.
  4. Step 3: Dollop batter evenly over the berry filling, leaving small gaps for steam. Sprinkle with extra sugar for crunch if desired.
  5. Step 4: Bake 40-45 minutes until topping is golden and filling bubbles vigorously. Rotate pan midway; tent foil if browning fast.
  6. Step 5: Cool 20-30 minutes on a rack to set. Serve warm with ice cream.
  7. Step 6: Store as noted below for freshness.

Nutrition

Calories: 350 | Carbohydrates: 56 | Protein: 4 | Fat: 12 | Fiber: 3 | Sugar: 32

Notes

STORAGE: Refrigerate in airtight container up to 4 days at 40°F. Reheat at 350°F for 10-15 min.
MAKE AHEAD: Assemble filling and topping separately; refrigerate up to 24 hours. Bake straight from fridge, adding 5 min.
SUBSTITUTIONS: Gluten-free flour 1:1; vegan: plant milk + vegan butter. Reduce sugar ¼ cup for less sweet.
PRO TIPS: Macerate berries fully to avoid soupiness. High initial heat crisps bottom—don't skip preheat. Dollop, don't spread, batter.
SERVING SUGGESTIONS: Warm with vanilla ice cream; serve family-style from dish. Pairs with whipped cream or yogurt for breakfast twist.
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