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Mixed Berry Cobbler in a cast iron skillet with a scoop missing and a gold serving spoon laying on the side. The cobbler is garnished with fresh berries and mint leaves. There is plated cobbler, gold spoons, berries and lemons surrounding the skillet.
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Mixed Berry Cobbler

This Mixed Berry Cobbler is full of soft, plump berries topped with a crispy, buttery biscuit topping that has the warm flavour of cinnamon and sugar. This recipe is so easy that is comes together in less than 15 minutes and you don’t require any special tools to prepare it.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 312kcal
Author Chellie Schmitz
Cost 10

Equipment

Ingredients

For the Filling:

  • 4 cups of fresh berries mix together fresh blackberries, raspberries and blueberries
  • 1/2 cup granulated sugar 108g
  • 1/4 cup lemon juice from one half or a whole lemon, depending on size and juiciness.
  • 1/2 teaspoon lemon zest or the zest from half a lemon
  • 1 teaspoon vanilla extract
  • Pinch of salt

For the Cobbler:

  • 1 cup all-purpose flour 150g
  • 1/4 cup granulated sugar 55g
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons butter
  • 1/4 cup buttermilk see notes to make your own.
  • 1 tablespoon turbinado sugar
  • 1 teaspoon ground cinnamon

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Spray your skillet with a very light coating of cooking spray.
  • În a medium mixing bowl, stir together the berries, sugar, lemon juice, lemon zest, vanilla extract and salt. Set aside for a minute.
  • In a separate medium mixing bowl, cut together the butter with the flour, sugar, baking powder and salt. I used a pastry blender but a fork or your (clean) fingers will do the same. The mixture will be a little crumbly when you are done.
  • Add the buttermilk and stir together until you get a rough and sticky dough.
  • Place the berry mixture in the bottom of your skillet. Top with spoonfuls (about the size of a tablespoon) of the dough mixture evenly. Leave some of the fruit peeking out from underneath.
  • In a small bowl, stir together the cinnamon and turbinado sugar and sprinkle the mixture over the top of the dough.
  • Bake for 30-35 minutes. The fruit will be bubbling and the cobbler will be golden in colour.
  • Let cool for 10 minutes before serving warm with some ice cream or whipped cream and additional fruit topping.

Notes

  • Store leftovers, covered in the fridge for 3 days. Warm in the microwave at 50% power until heated through.
  • You can freeze this recipe but the fruit doesn’t keep as well when it is thawed. If you are looking to make ahead on this one just whip up the dough and freeze it in an airtight container for up to 2 months. When you are ready to use it, remove from the freezer 1-2 days before preparing and thaw in the fridge.
  • Don’t have buttermilk on hand? Add a 1/4 teaspoon of white vinegar or lemon juice to your 1/4 cup of whole milk. Let stand for 5 minutes, then whisk it with a fork. 
  • This recipe works with a variety of fruit. Try fresh peaches with blueberries or apples with raisins or strawberry with rhubarb, the sky is the limit!
  • Frozen fruit can be substituted but it must be thawed and drained before you use it. Once you add the granulated sugar to it, it will produce a lot of juice while it sits so I would suggest draining that off before putting the fruit in the pan.
  • You don’t have to use a skillet for this recipe. You can use a 9x9 or an 8x11 baking dish. Just be sure to grease the pan prior to use.

Nutrition

Calories: 312kcal | Carbohydrates: 57g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 267mg | Potassium: 209mg | Fiber: 4g | Sugar: 37g | Vitamin A: 299IU | Vitamin C: 7mg | Calcium: 73mg | Iron: 1mg