The very best of summer in this Mixed Berry Cobbler. A buttery biscuit topping with a sweet crunch on top, and delicious summer berries hidden on the bottom.
I just can’t seem to get enough of the abundance of sweet sun ripened berries this year. While I try to diversify my recipes here on the blog, I always seem to be making something with strawberries, raspberries, or blackberries.
This Mixed Berry Cobbler is one of my favorite recipes to make every summer. The sweet berries meddle together forming into a thick berry juice, while the buttery topping bakes with a slight crunch. Topping the warm cobblers with a large scoop of vanilla bean ice cream, is euphoric.
This recipe proves that sometimes it’s the simplest things that turn out the most delicious.
If you follow my blog, you know that I have a slight obsession with mini things. Anything that is small and individual sized makes my heart flutter. I know, I know, I’m kind of odd.
Anyway, while this recipe is delicious in any dish, I love the idea of baking and serving them in these mini cocettes. Serving them on a small plate at dinner parties always get the “wow” appeal.
In this particular Mixed Berry Cobbler recipe, I used blueberries, blackberries, and raspberries. However any berry combination would work. In fact, I’ve even ixnayed the berries altogether and made it with peaches and cherries, and it was equally delicious. Check out that recipe post here.
What ever fruit or serving size you choose, just make sure to make this dish this summer. It would be a shame not to!
If you have extra fruit, make this cobbler (without baking) and freeze it for the Fall or Thanksgiving! Properly covered and stored, it will last up to 4 months in the freezer. Enjoy!
Summer's finest fruits combined with a buttery topping make for the simplest, most delicious dessert ever!
- 7 cups mixed fresh berries
- 1/2 cup sugar
- 1 3/4 tbsp corn starch
- 1 3/4 cup all purpose flour
- 4 tsp baking powder
- 1/4 cup granulated sugar
- 5 tbsp butter cold, sliced
- 1 cup buttermilk or milk
- 1 tbsp sugar
- 1 tsp cinnamon
Preheat oven to 375 degrees. Lightly grease 9 inch baking dish or eight 4 oz mini dishes.
In a large bowl, carefully fold together berries, sugar, and cornstarch. Pour into baking dish(es).
In a clean bowl, combine flour, baking powder, and 1/4 cup sugar.
Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces.
Form a well in the center of the mixture and add buttermilk (or milk) and mix. Batter will be thick.
Spoon batter over berries and sprinkle with cinnamon and sugar.
Bake for 22-25 minutes or until topping is golden brown. Cool for 10 minutes before serving. Serve with a scoop of vanilla ice cream.