Juicy sweet berries are baked up with an easy biscuit topping, making this the perfect Berry Cobbler recipe. It works great with any in-season berries and is perfect with a scoop of ice cream on top.
If you love a good cobbler, you’ll also want to try this Blueberry Cobbler, this Coconut Peach Cobbler, or this Strawberry Cobbler with Cream Cheese.
There is nothing better during berry season than a fresh berry cobbler, hot from the oven and topped with ice cream.
This Berry Cobbler has been a family favorite for years, and was due for a re-do. And let me tell you – I have made it multiple times in the last month or so because we can’t get enough of it!
It is great because it works with whatever berries you have, and it is so easy that anyone can make it. It’s the perfect summer dessert!
Ingredients
- Berries: This is the perfect cobbler for when berries are in season, because you can really use so many combinations of berries. I used raspberries, blackberries, blueberries, and diced strawberries.
- Sugar: You will need sugar in the berries, in the biscuits, as well as a bit to sprinkle over the top.
- Cornstarch: The cornstarch will help to thicken up the berries a bit as they cook.
- Lemon Juice: This just helps to give your fruit more flavor, and also helps to thicken up the fruit.
- Almond Extract: I love the addition of almond extract. It gives a flavor that enhances the fruit. If you don’t have almond extract on hand, vanilla extract will also work.
- Flour: You need all-purpose flour for the biscuit topping.
- Baking Powder & Baking Soda: Using both baking powder and baking soda maximized the lift you get in your biscuit topping.
- Salt: The salt will help to balance the flavors.
- Butter: Use real butter for the best results in the topping.
- Buttermilk: The buttermilk not only adds moisture, but is also an added acid that the baking soda can react with. If you don’t have buttermilk on hand, a buttermilk substitute will work fine for this recipe.
How to Make Berry Cobbler
STEP 1: Combine the berries with the sugar, cornstarch, lemon juice, and almond extract. Let this mixture sit for about 30 minutes.
STEP 2: When the 30 minutes has almost passed, start your biscuit topping. Mix the flour, baking powder, baking soda, salt, and sugar together in a bowl.
STEP 3: Add the cubed butter, and using a pastry cutter, fork, or even your fingers, cut the butter into the mixture. If using a pastry cutter or fork, you’ll want to make sure all of the pieces of butter are smaller than a pea. If using your hands, I like to just smoosh all of the butter chunks into the flour mixture.
STEP 4: Pour in the buttermilk.
STEP 5: Mix this all together until combined. You don’t want to over mix, but you do want to make sure it is all combined.
STEP 6: Drop spoonfuls of the biscuit topping over the berries. There is no need to make sure all of the berries are covered, but do distribute the topping evenly. Sprinkle the top of the biscuits with the remaining sugar, and bake until the biscuit topping is golden brown and the berries are bubbling.
Tips and Tricks
- I like to use strawberries, but they will be more watery than other berries. If you aren’t using any strawberries, you many not need as much cornstarch.
- This recipe is made to be baked in a 2 quart baking dish. I have a smaller rectangle casserole dish, but it also works in a 9-inch deep dish pie dish.
- I have only made this using fresh berries, but if you want to use frozen berries, there is no need to thaw them first.
- I always think a scoop of ice cream is a must, served with a warm cobbler.
- Store any leftovers in the refrigerator. I like to warm it up before re-serving.
More Fruit Desserts
Fruit Pizza
Sour Cream Peach Pie
Blackberry Pie Bars
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Berry Cobbler
Ingredients
- 1 1/2 pounds mixed fresh berries
- 1/2 cup sugar
- 2 tablespoons cornstarch*
- 1 tablespoon lemon juice
- 2 teaspoon almond extract
- 1 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 2 tablespoons butter cut into small pieces, cold
- 1/2 cup buttermilk
- 2 teaspoons sugar for topping
- Ice cream for serving (optional)
Instructions
- Place the fruit in a 2 quart baking dish. Sprinkle the sugar, cornstarch, lemon juice, and almond extract over the top. Stir gently to mix. Let the berries sit for 30 minutes.1 1/2 pounds mixed fresh berries, 1/2 cup sugar, 2 tablespoons cornstarch*, 1 tablespoon lemon juice, 2 teaspoon almond extract
- Preheat the oven to 375ºF.
- In a bowl, combine the flour, baking powder, baking soda, salt, and sugar. Cut the butter in with a pastry cutter or a fork until they are small crumbs.1 cup all-purpose flour, 3/4 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 1 tablespoon sugar, 2 tablespoons butter
- Add the buttermilk and stir, just until combined.1/2 cup buttermilk
- Drop tablespoon sized amounts of dough over the berries. Sprinkle the 2 teaspoons over sugar over the dough.2 teaspoons sugar
- Bake in the preheated oven until the berries are bubbling and the biscuit topping is browned, about 25-30 minutes.
- Serve warm with ice cream, if desired.Ice cream
delishliving.com says
i JUST bought almond extract the other day, without a reason for it. obviously this was meant to be. great recipe!
maybelle's mom says
i support the blog it as they go, unorganized bloggers–that is who i am.