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Mixed Berry Cobbler

A mix of fresh blueberries, blackberries, raspberries and strawberries, baked together and topped with a delicious cream biscuit crust.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Dessert
Keyword: berry, blackberry, blueberry, cobbler, raspberry, strawberry


For the filling

  • 6 cups mixed berries (raspberries, blueberries, blackberries, strawberries)
  • 1/2 cup granulated sugar
  • 1/2 tsp fresh lemon zest
  • 1 tbsp lemon juice
  • 2 tbsp cornstarch

For the topping

  • 1 1/2 cups all purpose flour
  • 3 tbsp granulated sugar
  • 1 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1 1/2 cups heavy cream (plus 1 tbsp extra for brushing)
  • 1 tsp demerara sugar (for sprinkling on top)


  • Pre-heat your oven to 375°F. 
  • Generously butter the inside of a 9 inch round deep dish pie plate, and set aside.

Prepare the filling

  • Prepare your fruit by washing all the berries. Remove the strawberry stems and cut the strawberries into halves of quarters.
  • In a large bowl, add the berries, sugar, lemon zest, lemon juice and cornstarch. Gently toss the berries until they're evenly coated.
  • Transfer the berry mixture to your prepared pie plate.

Prepare the topping

  • In a medium sized bowl, whisk together flour, sugar, baking powder and salt.
  • Add the heavy cream and stir until just combined. The dough will be very thick and sticky.
  • Drop large spoonfuls of dough on top of your filling. (A cookie dough scoop works well for this.)
  • Brush the top of the dough with the extra cream. Sprinkle the demerara sugar on top of the dough.
  • Place the pie plate on top of a cookie sheet to catch any drips that might occur when the filling starts to bubble. Bake for 45-55 minutes until the crust is golden brown and the filling is bubbly.
  • Serve warm with a big scoop of ice cream.


Cobbler topping recipe, and filling inspiration, from The Kitchn.