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.
What’s the difference between a crisp and a cobbler?
Crisps and cobblers might sound like they are similar. I mean fruit. Topping. Baked yummy jammy goodness. But they really are different.
A crisp, like my caramel apple crisp, has a simple oatmeal topping baked over the apples. A cobbler has a biscuit like batter that the fruit is either baked around, or dolloped on top like a biscuit.
Cobblers are easy peasy. You’ll love them.
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 together 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.
Ingredients for this berry cobbler
- Berries – I used raspberries and strawberries, but really any combination of berries would work.
- Sugar – Of course the cobbler needs a little sugar. The berries are sweet, but a little extra sugar goes a long way.
- Lemon juice – I love bringing in a little bright citrus note to the recipe. You can also try using orange or lime juice.
- Flour – All purpose flour is just perfect for the cobbler dough.
- Milk – I used whole milk, but you can really use any type of milk in this recipe.
- Cornmeal – The addition of cornmeal gives a little bit of texture to this cobbler that I just love.
- Cinnamon – The cinnamon gives it a bit of warmth that plays nicely with the berries.
- Salt– I always believe in a bit of salt in every dessert to help balance the sweetness.
- Butter – Melted butter makes this cobbler come together quickly and gives great flavor. Make sure to use unsalted butter. Salted butter varies by brand as to how much salt is added so it’s best if you control the amount of salt you add.
How to make this easy mixed berry cobbler
Make the fruit filling. To start this cobbler, you want to start by making the fruit filling. I used a 1/2 pound each of strawberries and raspberries. 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.
Make cobbler dough. In another bowl, you want to combine the cobbler dough. 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.
Assemble the cobbler. You want to spoon the fruit on top of the dough quickly. If the batter cools too much, the fruit won’t sink well.
Bake, baby, bake! This berry cobbler bakes for about 35-45 minutes. If you notice the top is browning too much, cover the top loosely with foil .
Don’t forget the best part. Once it’s baked, all it needs is a scoop of vanilla ice-cream on top and you have yourself the perfect summer dessert.
Can I use frozen berries?
I used fresh berries, but if you use frozen, do not thaw them first which can make the filling too liquidy.
And if it’s winter time and this recipe is calling your name frozen is actually best. Berries, when frozen, are picked at their peak of ripeness, so they will be better than the fresh ones in the store. And possibly cheaper!
Tips for making this berry cobbler
- Measure your flour correctly. Measuring your flour is super important. I can’t stress this enough in baking. Overmeasuring will always yield less than desirable results. So be sure to spoon the flour into your measuring cup and level it off. Be sure to not pack it down in which can result in too much in the cup. Of course, for best accuracy, I always recommend using a kitchen scale.
- Customize away. I used raspberries and strawberries but you can use any berries really for this cobbler.
- Fresh or frozen. Doesn’t matter what you use for those berries. Just don’t thaw if you use frozen.
For this mixed berry cobbler, I used this 8×8 pan and this whisk.
This cobbler is super simple to throw together. You are going to love it. I just know it. No Bisquick needed here friends.
More Fruit-Based Recipes To Try
- EASY Mixed Berry Crisp
- Chocolate Strawberry Cupcakes
- Pear Cranberry Crumble Pie
- Fresh Strawberry Pound Cake (with strawberry glaze!)
- Strawberry Rhubarb Bars
- Blueberry Crumble Pie
- Strawberry Pie
And for more berry recipes, check out my 15+ summer berry recipes roundup post!
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
Ingredients
- 1/2 pound sliced strawberries
- 1/2 pound fresh raspberries
- 3/4 cup (149 g) granulated sugar
- 1 Tablespoon lemon juice
- 1 cup (120 g) all purpose flour
- 1 cup (240 mL) whole milk
- 1/2 cup (78 g) yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon table salt
- 1/2 cup (1 stick, 113 g) unsalted butter melted
Instructions
- In a medium bowl, stir together strawberries, raspberries, sugar and lemon juice. Let stand until a fruit syrup forms, about 10 minutes.
- Pre-heat the oven to 375 degrees Fahrenheit
- 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.
- 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.
- 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.
Notes
- Measure your flour correctly. Measuring your flour is super important. I can't stress this enough in baking. Overmeasuring will always yield less than desirable results. So be sure to spoon the flour into your measuring cup and level it off. Be sure to not pack it down in which can result in too much in the cup. Of course, for best accuracy, I always recommend using a kitchen scale.
- Customize away. I used raspberries and strawberries but you can use any berries really for this cobbler.
- Fresh or frozen. Doesn't matter what you use for those berries. Just don't thaw if you use frozen.
Nutrition
Leave a Reply