A quick and easy mixed berry cobbler with fresh strawberries and raspberries! This dessert is so simple to throw together and topped with ice-cream it’s out of this world. You don’t even need to break out your mixer for this homey classic.
So growing up on a farm, meant we had lots of wonderful fresh veggies in the summer, potatoes that I dug up myself, and of course enough chores to go around for everyone. But believe it or not, freshly baked goods from scratch weren’t really a thing in my family. I grew up on Bisquick. Who can relate? Bisquick pancakes. Bisquick biscuits. Bisquick batter poured over a chicken pot pie for a quick and easy dinner. You name it, we probably found a way to work some Bisquick mix into it. That was the way. Time for chores. Had to make it. Time for baking? Not so much.
So maybe it comes as a surprise then that I have such a passion for baking. But somewhere along the way I fell in love with it. So even though Bisquick was the thing in my family, I knew when I wanted to make a cobbler from scratch the last thing I wanted was that big box of yellow mix but I did want it to be just as easy. So when the new issue from Bake From Scratch came out with an easy berry cobbler for summer I knew I wanted to find a way to make it my own. So to make this recipe even easier I decided one bowl it was.
Because when it comes to simple from scratch recipes, nothing could get simpler than throwing together a cobbler. Basically a sweet biscuit dough, a cobbler is the perfect dessert to make for any last minute get togethers over the summer. And when you can quick whip it up on in one bowl, what’s not to love? You’ll put down that yellow box immediately with this easy mixed berry cobbler.
There’s something about the word cobbler, that means no fancy schmancy desserts. No complicated steps. No fussy ingredients. Just wholesome, simple, and quick.
How To Make This Easy Mixed Berry Cobbler
To start this cobbler, you want to start by making the fruit filling. I used a 1/2 pound each of strawberries and raspberries. I used fresh berries, but if you use frozen, do not thaw them first. You want to combine the fruit with sugar and lemon juice and let them sit for about 10 minutes so a syrup forms. Basically let them sit and get all happy. But hey you can use any combination of berries you want. Maybe use blueberries instead. How about some blackberries that would be great too.
In another bowl, you want to combine the cobbler dough. This dough is so simple! It has cornmeal, for a bit of texture. A little bit of cinnamon that adds a nice warmth that totally complements the sweetness of the berries.
To make the dough, you need to stir together the flour, milk, corn meal, baking powder, cinnamon and salt. As always, be careful and make sure to measure your flour correctly.
You can just use a whisk for this part. Absolutely no need to bust out the big old stand mixer. Then simply stir in the melted butter. That’s it! Then just pour this into your ungreased 8×8 square baking pan.
You want to spoon the fruit on top of the dough quickly. If the batter cools too much, the fruit won’t sink well.
This berry cobbler bakes for about 35-45 minutes. If you notice the top is browning too much, cover the top loosely with foil .
Once it’s baked, all it needs is a scoop of vanilla ice-cream on top and you have yourself the perfect summer dessert.
This cobbler is super simple to throw together. You are going to love it. I just know it. No Bisquick needed here friends.
If you love this recipe or make it, let me know and leave me a comment below! And be sure to subscribe to never miss a new recipe or baking tutorial. As a thank you, I will send you my 10 baking secrets to save time in the kitchen.
Until next time, happy baking!
Strawberry Raspberry Cobbler
- 1/2 pound sliced strawberries
- 1/2 pound fresh raspberries
- 3/4 cup granulated sugar
- 1 Tablespoon lemon juice
- 1 cup all purpose flour
- 1 cup whole milk
- 1/2 cup cornmeal
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter melted
- 1. In a medium bowl, stir together strawberries, raspberries, sugar and lemon juice. Let stand until a fruit syrup forms, about 10 minutes.
- 2. Pre-heat the oven to 375 degrees Fahrenheit
- 3. In a large bowl, stir together the flour, milk, cornmeal, baking powder, cinnamon, and salt. Stir in the melted butter until well combined. Pour into an ungreased 8x8 square baking pan, smoothing top.
- 4. Spoon the fruit mixture over the batter quickly. Make sure to pour the fruit mixture over the batter quickly . If the batter cools too much, the fruit won't sink as well.
- 5. Bake until golden brown, 35 to 45 minutes. Cover loosely with foil halfway through baking if the top if getting too brown. Cover and refrigerate for up to 3 days.
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