Grab your favorite berries and whip up this effortless summer dessert! This Berry Cobbler features lots of sweet and juicy berries covered in a topping that tastes like a buttery sugar cookie. Serve this cobbler warm with big scoops of vanilla ice cream.
This berry cobbler joins my berry tiramisu as one of my favorite summer desserts! I just can’t get enough berries this time of year.
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What is a cobbler?
A cobbler is a dessert made up of sweetened fruit (we’re using berries for this recipe) topped with a biscuit-like topping.
I find traditional cobbler toppings to be on the dry and flavorless side. The topping used for this recipe is a cross between a biscuit and a sugar cookie. It’s buttery, sweet, and melts in your mouth.
Why you’ll love this recipe
Flavor: Juicy berries with a hint of lemon are complemented by a buttery vanilla sugar cookie topping.
Ease: This recipe comes together quickly and easily. Stir up the fruit in one bowl, the topping in another, and add them to the baking dish. You don’t need an electric mixer or any fancy equipment.
The BEST cobbler topping: This topping bakes up sweet and buttery and it practically melts in your mouth. It adds a bit of crunch that contrasts wonderfully with the soft fruit.
Recipe overview
Berry filling: Stir together a combination of fresh berries, sugar, lemon juice, lemon zest, and flour.
Cobbler topping: This is our favorite cobbler topping. It’s a cross between a sugar cookie and a buttery biscuit. Stir together flour, sugar, salt, and baking powder. Add melted butter and vanilla and stir until well combined. No need for a mixer; this topping comes together in one bowl in just about a minute.
Assembly: Scoop the berry filling into an 8×8 baking dish. Press pieces of the topping between your fingers and scatter the pieces on top of the berries.
Bake: Bake the cobbler for about 35-40 minutes, until the berries are bubbling around the edges and the topping is beginning to turn light golden brown.
Recipe tips
- Use your favorite combination of berries or whatever berries you have on hand. I recommending chopping or halving larger berries like strawberries.
- Use a microplane style grater/zester to remove the zest from the lemon. Remove the zest before cutting and juicing the lemon.
- Allow the cobbler to cool on a wire rack for 15-20 minutes. The juices will thicken up a bit as it cools.
- Serve warm with vanilla ice cream.
Love cobbler? Try these:
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Recipe
Berry Cobbler Recipe
Ingredients
Filling:
- 6 cups fresh berries*, about 1½ to 1¾ pounds
- ¼ cup granulated sugar
- 1 tablespoon freshly squeezed lemon juice
- finely grated zest of one small lemon
- 3 tablespoons all purpose flour, see note
Topping:
- ⅔ cup granulated sugar
- ¾ cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ teaspoon pure vanilla extract
- 6 tablespoons unsalted butter, melted
- vanilla ice cream, for serving
Instructions
Filling:
- Preheat oven to 350°F with a rack in the center of the oven. Lightly grease an 8×8 baking pan.
- In a large bowl, gently stir together all filling ingredients. Transfer to the prepared pan.
Topping (see note):
- In a medium bowl, combine sugar, flour, baking powder, and salt. Add the vanilla extract and melted butter and stir until fully combined. The mixture will resemble a cross between a crumb topping and a sugar cookie dough.
- Press pieces of the topping together with your fingers to form flat irregular shaped pieces. Place the pieces of topping all over the top of the blackberries. Bake for 30-35 minutes, until the berries are bubbling and the topping is beginning to turn light golden brown. Place the pan on a wire rack to cool for about 15 minutes; the juices will thicken up a bit as it cools.
Notes
- ¾ cup granulated sugar
- 1 cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
- 8 tablespoons unsalted butter, melted
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Karen says
Could I use blueberries only for my fruit?
Allison Mattina says
Hi, Karen. Definitely! That recipe is here: blueberry cobbler.
Tina F says
I have quite a bit of frozen berries. Could I substitute those for the fresh berries? And if so, would the measurements be the same?
Allison Mattina says
Hi, Tina. I haven’t tried it but I assume it would work. I’d recommend 1/4 cup flour (total) for the filling, leave the berries frozen. And just note that the topping might be a bit on the softer side from the added moisture from the frozen berries. I also have a Berry Crisp recipe that uses frozen berries, if you want to try that. Thanks for stopping by!
Elizabeth says
I made this yesterday for a birthday dessert. It was wonderful. So easy. I used blackberries and strawberries because they were on sale. The biscuit/sugar cookie topping definitely elevated the recipe! Thanks so much for sharing. This will be a keeper for me.
Allison Mattina says
That’s great to hear! Thanks for taking the time to comment. 🙂
Conra says
my family & rated this one 6 stars!! So perfect!
Allison Mattina says
That’s great to hear! Thanks for stopping by. 🙂
Bev says
I have made this several times using just blueberries, and it’s a huge hit every time. I am wondering if you have ever tried assembling and freezing or assembling and refrigerating for baking at a later time?
Allison Mattina says
Hi, Bev. I’m glad you enjoyed it! I have not tried freezing it. I think the topping would be fine to make ahead and freeze or refrigerate. I’m not sure how the berries would hold up after freezing and thawing. Let me know if you give it a try!