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.
When it comes to baking during the summer I always lean towards something packed with fruit. This berry cobbler walks a fine line between light and fresh (from all the fruit) and a tad indulgent (from the decadent topping).
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.
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.
- 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:
- 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
- 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
- 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.
- 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.
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.