Last summer and fall, I can’t even begin to tell y’all how many requests we got for cobblers. I’m not sure if cobblers are largely a regional dessert or something, but aside from the traditional Dutch oven “cobbler” where you dump a box of cake mix, a can of fruit, and a can of Sprite into the Dutch oven and wait 30 minutes until it’s Business Time, I hadn’t eaten much cobbler. But I figure it’s full of things I like, so how could I go wrong?
I literally made this berry cobbler up as I went along. Cream? Good. More cream? Better. Lemon zest? Why not? It was truly a kitchen experiment– one that went pretty darn well!
Ingredient Notes
- Berries – I used a frozen mix of blueberries, blackberries, and raspberries. Feel free to use any fresh or frozen fruit you’d like. No need to thaw the frozen fruit beforehand, either.
- Cream – I used heavy cream, but regular whipping cream would probably work just as well.
- Butter – Use real butter.
How To Make Berry Cobbler
- For the crust, you’ll need flour, salt, baking powder, sugar, eggs, cream, and butter. You can also add the zest of 1 lemon or orange if you want. Toss it all in a bowl and whisk it up.
- Then take your cold butter and a cheese grater and grate that sucker. Look how pretty! Gently fold the butter into the flour mixture so it is light and crumbly.
- Crack open two eggs and give them a whisk. Add them to the flour/butter mixture and stir until just combined. Then add the cream and mix everything together until you form a wet dough.
- Lightly press some of the dough into the bottom of the pan and set it aside.
- Now, take some berries, toss with brown sugar, and spread the berries over the “crust.” Drop the remaining dough over the berries and set aside.
- Now…I’m using the streusel topping from our blueberry muffins, so if you like that, then I’m willing to bet my cat you’ll like it here, too! Mix together some sugar, a bit of flour, and cinnamon. Cut in a few tablespoons of butter until the mixture is crumbly. Sprinkle it over the dough-topped berries and then pop the whole pan into the oven. Bake it for 45-55 minutes or until the topping is golden brown and the dough is cooked through.
Serve warm with sweetened whipped cream or vanilla ice cream.
Frequently Asked Questions
- Can I make this ahead of time? While this berry cobbler is best served warm, fresh out of the oven, it can certainly be eaten later. If made within about 8 hours of serving, simply cover with plastic wrap and leave on the counter until ready to serve. Any longer that that, and it should be transferred to the refrigerator.
Related Recipes
Looking for similar desserts? Try this Blueberry Boy Bait or Skillet Blackberry Cobbler. Blackberry-Peach Crisp or Classic Apple Crisp are great choices as well!
Did You Make This?
I’d love to hear from you! Snap a picture and tag me on Instagram, then come back and give this recipe a rating!
Berry Cobbler
Ingredients
- COBBLER
- 3 cups all-purpose flour lightly spooned into the measuring cup and leveled with a knife
- 1/4 teaspoon table salt
- 2 1/2 tablespoons baking powder
- 1 1/4 cups sugar
- 1/2 cup 1 stick salted butter
- 2 eggs
- 1 cup heavy cream
- zest of one lemon or orange optional
- 4 cups berries I like blueberries and/or blackberries
- 1/2 cups brown sugar
- STREUSEL TOPPING
- 1/2 cup sugar
- 1/4 cup + 1 tablespoon flour
- 1 teaspoon cinnamon
- 4 tablespoons butter at room temperature
Instructions
- Preheat oven to 350. Lightly grease a 9x13" baking dish and set aside.
- In a large mixing bowl, whisk together the flour, salt, baking powder, sugar, and citrus zest. Set aside.
- Using a cheese grater, grate 1 cold stick of butter. Lightly toss the butter with flour mixture until it's mixed evenly and crumbly (don't over-mix here). Whisk the eggs and then lightly toss them with the flour/butter mixture until evenly absorbed. Add in the cream and mix until combined; the mixture should be quite sticky and a little lumpy (kind of like biscuit dough). Lightly press about 1 1/2 cups of the dough mixture into the bottom of the prepared pan and set it aside.
- Toss the berries with the brown sugar and spread it over the prepared "crust." Drop the remaining dough over the berries and set aside.
- Whisk together the sugar, flour, and cinnamon for the streusel topping. Cut in the butter until the mixture is crumbly. Sprinkle over the dough and bake for 45-55 minutes or until the top is golden brown and the crust is cooked through. Serve warm with sweetened whipped cream or vanilla ice cream.
Questions & Reviews
My cobbler is still very gooey and looks uncooked underneath the top crust after 1hr 15 min. I did use half ww flour and more berries. Could the berry juices be interfering with the dough’s ability to rise? I’m so disappointed!
Oh, what a bummer! I can’t say for sure, but my guess is probably the whole wheat flour. Did you use regular whole wheat flour or ww pastry flour? Because regular whole wheat was probably too dense and that, combined with the additional berries, is my guess as to why it’s not done. If it’s not rising, it could be that your baking powder is a little old.
I’ve been having the same problem, too. I have made this recipe so many times because I love it so much. Each time I make it, it rises just fine, and is completely level, but after it’s out of the oven it starts to sink in the center and is really gooey on the inside (it actually tastes super heavenly, and I love the gooeyness the most, but feel silly serving it to guests when it looks undercooked). I just made another, and tried putting foil around the edges of the pan so that the edges didn’t brown too fast, but it still sunk.
Mine is in the oven right now. I omitted the topping but sprinkled cinnamon and white sugar on top. Hope it works!!
From the south here 🙂
I use my Grandmother’s easiest cobbler (whatever fruit you want) recipe –
Melt a stick of butter in your pan in the oven, then put fruit in pan, then mix:
1 cup SELF RISING flour
1 cup milk
1 cup sugar
together & pour over the fruit/butter & bake until golden brown……
So fast, so easy – and yes, moist & a little saucy underneath.
Our personal fave?? Peach – served hot with vanilla ice cream!!
I made this tonight for Father’s Day and everyone LOVED it. I used fresh blueberries and served it with vanilla bean ice cream. Yummy!
Made this today for Father’s Day festivities – so so good! Rave reviews all around. Thanks for a keeper! My SIL said “next time I host an evening – YOU’RE making this!
Looks yummy! And speaking of people asking you for recipes…do either of you have a good one for red-sauce enchiladas? 🙂
I usually don’t like cobbler- the cake part always seems soggy. This looks like it avoids the soggy cake issue, so I’ll have to try it. 🙂
Made this for Father’s Day today, and while it was delicious I felt like it needed more fruit and less crust. Next time I make it I will probably decrease the recipe for the crust a bit. Now, that’s not to say I didn’t gobble it up ;). It was still pretty darn tasty!
Southern girl here, a true cobbler is ooey and gooey. You make a wet batter, pour it over melted butter that is in your pan. Then top it with berries or fruits of your choice that are tossed in cinnamon and sugar. Your wet batter cooks up and over your fruits, encasing them in a crispy edged buttery yumminess. A cobbler by no means is dry.. A cobbler has a sauce or syrup like substance that you would drizzle over vanilla ice cream.
If your interested in a true southern cobbler recipe, email me. BTW your cake looks tasty. 🙂
You sound like Paula Deen! “Butter, butter, and more butter”. Funny stuff. My fiance is from Georgia and he doesn’t think a cobbler isn’t a cobbler if it’s not like you said, in fact he thinks those tend to be too rich. I guess it’s just personal preference, southern or not. 🙂
Could you so kindly email me your cobbler recipe?! 🙂
Thanks in advance!
[email protected]
A strawberry variation is in my oven right now. Hoping for a lovely surprise Father’s Day dessert for my wonderful husband. I’m so grateful for a well-stocked pantry that made it possible for me to make this after stumbling across the recipe at 6:30 this morning.