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Mixed Berry Cobbler


This recipe was in our local newspaper and with a little bit of adjustment for the topping, our version of mixed berry cobbler is now a family favorite.

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  • Filling:
  • 16 ounces 16 ounces strawberries, sliced
  • 6 ounces 6 ounces blackberries
  • 6 ounces 6 ounces raspberries
  • 6 ounces 6 ounces blueberries
  • 2 tablespoons 2 tablespoons lemon juice
  • 1/2 cup 1/2 cup plus 2 tablespoons sugar, divided
  • 3 tablespoons 3 tablespoons cornstarch
  • Topping:
  • 3/4 cup 3/4 cup flour
  • 1/3 cup 1/3 cup brown sugar
  • 1/4 teaspoon 1/4 teaspoon cinnamon
  • 1/4 teaspoon 1/4 teaspoon salt
  • 1 1/2 teaspoons 1 1/2 teaspoons baking powder
  • 6 tablespoons 6 tablespoons cold butter, cut into pieces
  • 3/4 cup 3/4 cup heavy cream


Servings 6
Preparation time 15mins
Cooking time 65mins


Step 1

Preheat oven to 350°F.

In a medium sized bowl, combine strawberries, blackberries, raspberries, blueberries and lemon juice. Add 1/2 cup sugar and the cornstarch to the berries and gently stir together until the mixture thickens.

Place the berries mixture into the bottom of a 9- by 9-inch or 2 quart glass baking dish.

Add the flour, brown sugar, cinnamon, salt, and baking powder to a medium sized bowl and mix together. Using a pastry blender, cut the pieces of butter into the flour mixture until coarse crumbles appear. Stir in the heavy cream to make a soft dough.

Drop the topping by tablespoonfuls over the fruit. Sprinkle the remaining 2 tablespoons of sugar over the top. Bake 50 minutes or until the top is well browned and the juices are bubbly. Serve warm with vanilla ice cream or whipped topping.

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