Our Best Ever Mixed Berry Cobbler is a scrumptious juicy mixed berry filling made with fresh summer blueberries, blackberries and red raspberries with just the right amount of sweetness and tartness. It is crowned with a unique cobbler topping best described as a delightful combination of pie pastry, a buttery fluffy biscuit and a rich, shortbread sugar cookie with a whisper of vanilla and a light sugar and spice dusting providing a pleasant crunch. Simply divine!
A Summertime American Classic:
My Favorite Mixed Berry Cobbler
My sweet baking friends, today I am happy to share a special variation of my very popular original recipe for Best Ever Blueberry Cobbler—just in time for Memorial Day, Best Ever Mixed Berry Cobbler. And, by popular, I mean this spectacular summertime blueberry cobbler recipe has consistently ranked in our Top 5 Recipes of All Time without fail!
Just like my Blueberry Cobbler, this Mixed Berry Cobbler is a true joy to make. It is made with my three (3) favorite summer berries in combination—fresh blueberries, blackberries and red raspberries. By layering the berries in a certain manner (described in the recipe directions), they fall effortlessly into place in a complete and total “mixed berry fashion” making your day in the kitchen a breeze.
This Mixed Berry Cobbler is so easy to prepare, you won’t even believe it. Making it is much easier than laboring over homemade berry pies from scratch. No fuss, no muss. You’re in and out of the kitchen in a flash. As you know, this is very important during the summer when we’d rather be at the beach or our favorite park. If you can blend together biscuit dough with a pastry blender, you are “in like Flynn” with this recipe. Personally, I enjoy using a pastry blender versus a food processor as I enjoy feeling the baking process through my senses.
As I have mentioned before, there are cobblers and then, well, there are cobblers. Folks will get into a complete tizzy over just what constitutes an authentic fruit “cobbler”. Some say a pastry pie crust on top is authentic (like a bottomless pie) while others insist biscuit batter dropped onto the filling is true blue. Then, there is the type of topping that is a very wet batter—like a cake batter. Not my cup of tea. I like to reserve my cake and berries combo to Strawberry Shortcake.
Finally, there is the “Lazy Day” type of cobbler dating back to the 1920s and 1930s where a custard-like cake batter is created and poured over melted butter in a prepared hot baking dish before the fresh berries are dropped in and sugar is sprinkled on top. The “Lazy Day” cobbler recipes were found in women’s magazines like Modern Priscilla. The recipes were popular because they were economical during hard times to feed large families and called for few ingredients—generally ingredients always kept on hand.
However, there is a growing faction in support of the biscuit crumble topping—a sort of pie pastry crumbled over the top giving way to the characteristic “cobbled” or “cobblestone” crackly appearance on top after baking. One thing is certain, summertime berry cobblers reside in our hearts and we remain true blue to our time-tested family favorites.
As I mentioned in my post for Best Ever Blueberry Cobbler, I have been baking this recipe for years. The resulting recipe was sort of a happy accident when I decided not to add milk or buttermilk to the biscuit topping I was preparing. Instead of milk, I decided to add a beaten egg for richness, like sugar cookie richness. However, I decreased the amount of sugar and added pure vanilla extract for flavor.
The result? The most sublime Blueberry Cobbler I had ever made. Like, even better than the Best Blueberry Cobbler by Cook’s Illustrated. Seriously. Conclusion? Milk is just wrong. The more pastry-like and cookie-like a cobbler topping is, versus cake-like, the better. Way better. In my humble opinion. The delectable topping is moist and buttery yet delightfully crunchy but neither dry and/or crumbly like so many others.
This especially scrumptious biscuit topping is best described as a delightful combination of pie pastry, a buttery fluffy biscuit and a rich, shortbread sugar cookie with a whisper of vanilla. The scrumptious topping has a pleasant contrasting crunch to the juicy fresh fruit filling. Sometimes I adorn the topping with freshly grated nutmeg. Other times, I prepare a cinnamon-sugar topping. What’s not to love? You need more love in your life, right?
Here at Wicked Good Kitchen, we hope that our recipe for Best Ever Mixed Berry Cobbler becomes a new summer tradition and favorite with family and friends.
Happy summertime berry baking!
Below are Pinterest-friendly sized images to pin at Pinterest!
What makes our blueberry cobbler wicked good? A lemon-berry filling made with fresh mixed berries and a unique buttery topping which is like a delightful combination of pie pastry, a fluffy biscuit and a shortbread sugar cookie with a pleasant crunch. Simply divine!
For the Mixed Berry Filling
- 2 cups (290 g) fresh blueberries, sorted, rinsed and dried
- 2 cups (275 g) fresh blackberries, sorted, rinsed and dried
- 2 cups (260 g) fresh red raspberries, sorted, rinsed and dried
- ¾ cup (150 g) granulated cane sugar
- 2 teaspoons (4 g) freshly grated lemon zest
- 3 tablespoons (22.5 g) unbleached all-purpose flour
For the Buttery Biscuit Crumble Topping
- 1 cup plus 5 tablespoons (about 158 g) unbleached all-purpose flour
- 6 tablespoons (75 g) granulated cane sugar
- 1½ teaspoons (7.2 g) baking powder
- ¼ teaspoon (1.2 g) fine-grain sea salt, or ¼ teaspoon (1.5 g) regular table salt
- 6 tablespoons (¾ stick or about 85 g) unsalted butter, chilled & cut into bits
- 1 large egg (mine weighed 52 g w/o shell), slightly beaten
- 1 teaspoon (5 ml) pure vanilla extract
- 1 tablespoon (12.5 g) granulated cane sugar
- ½ teaspoon (1.25 g) ground cinnamon, optional
- ¼ teaspoon (.65 g) freshly ground nutmeg, optional
Arrange oven rack in lower third of oven and preheat oven to 375ºF (190ºC). Lightly butter 9½-inch deep-dish pie plate, 10-inch pie plate or 2-quart (1.89 liters) baking dish.
Prepare the Mixed Berry Filling: Place berries into prepared baking dish in the following manner—1 cup blueberries, 1 cup blackberries and 1 cup raspberries, then ½ cup blueberries, ½ cup blackberries and ½ cup raspberries and then repeat with the final ½ cup of each berry. This will easily yet evenly distribute the berries.
In a small bowl, combine sugar and lemon zest. (I like to work the zest into the sugar with my fingers to release the essential oils for maximum flavor.) Add the flour and whisk until thoroughly combined. Sprinkle mixture evenly over berries in prepared baking dish and toss gently. Make sure the sugar and flour mixture is evenly distributed over the fruit with no mounding in the center or in any one place. This will ensure the sugar will caramelize and the flour will thicken evenly throughout the cobbler with the berry juices. Set aside.
Prepare the Buttery Biscuit Crumble Topping: In a medium bowl, whisk together flour, sugar, baking powder and salt until well combined. Using a pastry blender, cut butter into flour mixture until it resembles a coarse meal with small pea-sized pieces of butter. In a small bowl, whisk vanilla into beaten egg using a fork. With a fork, gently toss beaten egg and vanilla into flour mixture until moistened and dough starts to hold together. Continue to toss and blend gently with fingertips until well combined yet taking care not to overwork the dough.
Assemble the Cobbler: Sprinkle biscuit crumble topping evenly over fruit filling. Sprinkle biscuit crumble topping with sugar and, if desired, dust with freshly grated nutmeg. Alternatively, dust with cinnamon-sugar combining sugar and cinnamon before sprinkling over topping. If desired, dust freshly grated nutmeg over cinnamon-sugar.
Bake the Cobbler: Bake in preheated oven until topping is golden brown and filling is cooked through and bubbly, about 55 minutes. To prevent over-browning of topping, cover with sheet of aluminum foil after 30 to 35 minutes of baking. Remove foil and carefully transfer to wire rack to cool.
Serve the Cobbler: Serve cobbler warm a la mode or with fresh whipped cream or both.
Yield: Makes 8 to 10 servings.
For the Fruit Filling: Make sure the sugar and flour mixture is evenly distributed over the fruit with no mounding in the center or in any one place. This will ensure the sugar will caramelize and the flour will thicken evenly throughout the cobbler with the berry juices.
How to Measure All-Purpose Flour for this Recipe: This tip is provided for bakers who do not own a kitchen scale and will be measuring flour by volume rather than by weight. First, aerate flour by stirring it in the container. Then, simply spoon flour into measuring cup and level off the top with the straight edge of a metal icing spatula. (The straight edge of a knife from a flatware set can be used as well.) This should yield about 120 grams per 1 cup of flour. Use a sheet of wax paper as a liner on your work surface to measure flour so that the excess can easily be funneled back into flour bag or container.
For Eggless Option: Simply substitute 2 to 4 tablespoons (30 to 60 ml) nondairy milk (almond or coconut milk) or whole milk in lieu of the 1 large egg called for in recipe. Start with adding 2 tablespoons (30 ml), along with vanilla extract, and then add desired amount of milk up to 4 tablespoons (60 ml) as needed. Gently toss into flour mixture with a fork until moistened and dough starts to hold together. Continue with recipe as directed.
For Vegan Option: Substitute 4½ tablespoons (54 g) organic palm shortening, such as Spectrum®, and 1½ tablespoons (21 g) coconut oil for the 6 tablespoons (85 g) unsalted butter called for in recipe. (This is Wicked Good Kitchen’s favorite ratio to use when substituting tropical fats for butter in baking.) Alternatively, use your favorite vegan butter substitute. Then, simply follow directions above for Eggless Option and use your favorite nondairy milk to replace the egg called for in the recipe.
For Gluten Free Option: Substitute Cup4Cup® Gluten-Free Flour (INGREDIENTS: Cornstarch, white rice flour, brown rice flour, milk powder, tapioca flour, potato starch, xanthan gum.), available at Williams-Sonoma, or your favorite gluten-free flour blend (that includes guar gum or xanthan gum) measured cup for cup or by grams in place of the all-purpose wheat flour called for in the recipe.
For the Mixed Berry Filling, use 3 tablespoons (24 g) Cup4Cup® Gluten Free Flour.
For the Buttery Biscuit Crumble Topping, use 1 cup plus 5 tablespoons (168 g) Cup4Cup® Gluten Free Flour.
Original Recipe Source: WickedGoodKitchen.com
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