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    Home » Recipes » Pies & Tarts

    Published: Jul 6, 2023 by Sloane · This post may contain affiliate links · Leave a Comment

    Mixed Berry Cobbler with Buttermilk Biscuits

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    5 from 2 votes

    This mixed berry cobbler is made with an easy frozen berry filling and topped with buttery, flaky buttermilk biscuits. It's the no-fuss dessert cousin of a summer berry pie, but just as delicious, especially when topped with a generous scoop of vanilla ice cream!

    mixed berry cobbler with biscuits, fresh fruit, and ice cream on top.

    For more summer fruit recipes, try Lemon Raspberry Muffins, Gluten Free Strawberry Shortcake Cake, Cardamom Cherry Pie, and Roasted Strawberry Cinnamon Rolls.

    Jump to:
    • Why you'll love this mixed berry cobbler
    • Ingredient Notes
    • Step by Step Instructions
    • Expert Baking Tips
    • Recipe FAQs
    • Baking in Grams
    • Other summer recipes to try
    • 📖 Recipe
    • 💬 Reviews

    Why you'll love this mixed berry cobbler

    • Simple Mixed Berry Filling: This filling is super simple so the berries truly shine. A touch of lemon juice and zest brighten up the filling and make this recipe extra special.
    • Flaky Buttermilk Biscuits: Buttery biscuits and fruit were meant to be! Especially when they soak up all of those sweet, jammy juices in this cobbler. A scoop of vanilla ice cream takes this summery dessert to another level, but I could also get on board with a generous dollop of whipped cream for a mixed berry shortcake situation!
    • Make Ahead Dessert: You can easily prep this cobbler ahead of time! Make the biscuit dough the day before, and chill overnight. Make the filling just before you're ready to bake the cobbler.

    Ingredient Notes

    ingredients for buttermilk biscuits.
    For the buttermilk biscuits
    mixed berry filling ingredients.
    For the mixed berry filling
    • Flour: Use a high quality unbleached all purpose flour for best overall results.
    • Butter: Biscuits get most of their flavor from butter, so be sure to use a high quality European-style butter! This type of butter has more fat content than American-style butter, and therefore provides the best flavor.
    • Buttermilk: Use cold buttermilk when making the biscuits! Alternatively, you can use an equal amount of cold heavy cream.
    • Mixed Berries: You can use either frozen or fresh berries, but I find that frozen berries create a more jammy filling. I used a combination of strawberries, blueberries, raspberries, and blackberries.
    • Cornstarch: This will help thicken the filling.
    • Lemon: A touch of fresh lemon juice and lemon zest will brighten up the berry filling.

    See recipe card for full information on ingredients and individual quantities.

    Step by Step Instructions

    Here are step by step photos and instructions on how to make this mixed berry cobbler recipe! For the full ingredient list and method, see the recipe card at the end of this post.

    dry ingredients in bowl.
    STEP 1
    biscuit dough in bowl.
    STEP 2

    STEP 1: Make the biscuit topping; Combine the dry ingredients. In a medium bowl, combine the flour, sugar, baking powder, and salt.

    STEP 2: Cut in the butter & add the buttermilk. Add in the cubed, cold butter and toss to coat. Cut the butter into the dry ingredients by squishing the cubes between your fingers (or a pastry cutter) until they are quarter-sized. Pour in a small amount of the buttermilk and gently mix the dough with a spoon. Continue adding the buttermilk in a little at a time, aiming for the dry spots. 

    biscuit dough wrapped in plastic wrap.
    STEP 3
    biscuit dough cut into 9 pieces.
    STEP 4

    STEP 3: Chill the biscuit dough. Shape the dough into a disk and wrap tightly with plastic wrap. Chill in the fridge for at least one hour.

    STEP 4: Cut & stack the dough. Once the dough has rested in the fridge, roll it out on a lightly floured surface to about 1" thick. Cut the dough into quarters, then layer them on top of each other. Roll the dough out again to 1" thick, and repeat this cutting & stacking process two more times. After the last stack, roll the dough out to a rough 8" circle about 1" in thickness. Use a knife or bench scraper to cut 9 pieces. Place the dough on a small baking tray or cutting board and freeze for at least 15 minutes. 

    berry filling ingredients in bowl.
    STEP 5
    berry filling in pie dish.
    STEP 6

    STEP 5: Make the berry filling. In a large mixing bowl, combine the berries, sugar, cornstarch, salt, lemon zest, lemon juice, and vanilla. 

    STEP 6: Transfer the filling to 9" baking dish. Pour the berry mixture into a 9" pie dish. 

    biscuit dough on top of berry filling in pie dish.
    STEP 7
    baked mixed berry cobbler with fresh fruit and ice cream on top.
    STEP 8

    STEP 7: Assemble, then bake. Arrange the biscuits on top of the filling. Brush each with a small amount of buttermilk, and sprinkle with turbinado sugar. Place the pie dish on a large baking sheet. Bake the cobbler for 15 minutes until the biscuits are lightly golden on top, then turn the temperature down to 350 degrees F and bake for another 1 hour - 1 hour 15 minutes until the juices are bubbling and the biscuits are baked through. You may need to tent the cobbler with aluminum foil towards the end to prevent the biscuits from getting too dark. 

    STEP 8: Cool, then enjoy! Allow the cobbler to cool for at least hour to allow the filling to thicken up. Enjoy with a generous scoop of vanilla ice cream!

    Expert Baking Tips

    • Keep the biscuit dough cold at all times! To avoid the butter melting out of the biscuits the minute they enter the oven, it's important to chill the dough every time after you touch it.
    • Cut & stack the biscuit dough 3 times! This process of cutting the dough, stacking it, and rolling it out creates layers of dough & butter, which results in the flakiest buttermilk biscuits!
    • After baking, let the cobbler cool for one hour. The key to getting a jammy fruit filling is to cook it until the juices are bubbling, then let it cool for a long time. When the fruit is cooked to the point of bubbling, the juices reduce, and the cornstarch activates. As it cools, the filling thickens up to the most delicious jammy filling.
    mixed berry cobbler with buttermilk biscuits.

    Recipe FAQs

    How to make this cobbler ahead of time:

    You can easily prep this cobbler ahead of time! Make the biscuit dough the day before, and chill overnight or freeze for up to 3 months until ready to use. If the dough is frozen, defrost it overnight in the fridge. Make the filling just before you're ready to bake the cobbler.

    Storage Tips:

    Store leftover cobbler in an airtight container in the fridge for up to 3 days.

    mixed berry cobbler on white plate.

    Baking in Grams

    All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale. 

    If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

    But trust me, once you try baking in grams you'll never turn back!

    Happy baking! x

    Other summer recipes to try

    • olive oil lemon cake on white plate.
      Olive Oil Lemon Upside Down Cake
    • strawberry crunch cake cut into squares.
      Strawberry Crunch Cake
    • strawberry icebox cake with fresh strawberries on top.
      Roasted Strawberry Icebox Cake
    • almond peach galette with a scoop of vanilla ice cream on top.
      Almond Peach Galette

    If you tried this recipe, I'd love to know how it turned out for you! Leave a star rating & review below and post a picture (or video!) on Instagram and tag me so I can see your bakes! Not ready to make this recipe yet? Click the heart button on the right of your screen to save it for later 🙂

    📖 Recipe

    mixed berry cobbler with biscuits, fresh fruit, and ice cream on top.
    5 from 2 votes
    Print Recipe Pin Recipe Save for LaterSaved!

    Mixed Berry Cobbler with Buttermilk Biscuits

    This mixed berry cobbler is made with an easy frozen berry filling and topped with buttery, flaky buttermilk biscuits. It's the no-fuss dessert cousin of a summer berry pie, but just as delicious, especially when topped with a generous scoop of vanilla ice cream!
    Prep Time 30 minutes mins
    Cook Time 1 hour hr 15 minutes mins
    Total Time 1 hour hr 45 minutes mins
    Servings9 servings
    CourseCobbler
    CuisineAmerican
    AuthorSloane
    Prevent your screen from going dark

    Equipment

    Kitchen Scale
    9" Pie Dish
    Rolling Pin

    Ingredients

    For the buttermilk biscuits:

    • 240 g (2 cups) all-purpose flour
    • 36 g (3 tablespoon) granulated sugar
    • 12 g (1 tablespoon) baking powder
    • ½ teaspoon kosher salt
    • 113 g (8 tablespoon) unsalted butter, cold
    • 170 g (¾ cup) buttermilk, cold
    • Turbinado sugar, for sprinkling

    For the mixed berry filling:

    • 8 oz frozen strawberries
    • 8 oz frozen blueberries
    • 8 oz frozen blackberries
    • 8 oz frozen raspberries
    • 100 g (½ cup) granulated sugar
    • 16 g (2 tablespoon) cornstarch
    • ½ teaspoon kosher salt
    • zest of one lemon
    • 24 g (2 tablespoon) lemon juice
    • 2 teaspoon vanilla extract

    Instructions

    For the buttermilk biscuits:

    • In a medium bowl, combine the flour, sugar, baking powder, and salt.
    • Add in the cubed butter and toss to coat. Cut the butter into the dry ingredients by squishing the cubes between your fingers until they are quarter-sized.
    • Pour in a small amount of the buttermilk and gently mix the dough with a spoon. Continue adding the buttermilk in a little at a time, aiming for the dry spots.
    • Shape the dough into a disk and wrap tightly with plastic wrap. Chill in the fridge for at least one hour.
    • Towards the end of the chill time, preheat the oven to 400 degrees F.
    • Once the dough has rested in the fridge, roll it out on a lightly floured surface to about 1" thick.
    • Cut the dough into quarters, then layer them on top of each other. Roll the dough out again to 1" thick, and repeat this cutting & stacking process two more times.
    • After the last stack, roll the dough out to a rough 8" circle about 1" in thickness. Use a knife or bench scraper to cut 9 pieces. Place the dough on a small baking tray or cutting board and freeze for at least 15 minutes.
    • Meanwhile, make the filling.

    For the mixed berry filling:

    • In a large mixing bowl, combine the berries, sugar, cornstarch, salt, lemon zest, lemon juice, and vanilla.
    • Pour the filling into a 9" pie dish.
    • Arrange the biscuits on top of the filling. Brush each with a small amount of buttermilk, and sprinkle with turbinado sugar.
    • Place the pie dish on a large baking sheet. Bake the cobbler for 15 minutes until the biscuits are lightly golden on top, then turn the temperature down to 350 degrees F and bake for another 1 hour - 1 hour 15 minutes until the juices are bubbling and the biscuits are baked through. You may need to tent the cobbler with aluminum foil towards the end to prevent the biscuits from getting too dark.
    • Allow the cobbler to cool for at least hour to allow the filling to thicken up. Enjoy with a generous scoop of vanilla ice cream!

    Notes

    • Keep the biscuit dough cold at all times! To avoid the butter melting out of the biscuits the minute they enter the oven, it's important to chill the dough every time after you touch it.
    • Cut & stack the biscuit dough 3 times! This process of cutting the dough, stacking it, and rolling it out creates layers of dough & butter, which results in the flakiest buttermilk biscuits!
    • After baking, let the cobbler cool for one hour. The key to getting a jammy fruit filling is to cook it until the juices are bubbling, then let it cool for a long time. When the fruit is cooked to the point of bubbling, the juices reduce, and the cornstarch activates. As it cools, the filling thickens up to the most delicious jammy filling.

    Nutrition Facts

    Serving: 1serving | Calories: 314kcal | Carbohydrates: 50g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 29mg | Sodium: 423mg | Potassium: 199mg | Fiber: 5g | Sugar: 22g | Vitamin A: 424IU | Vitamin C: 30mg | Calcium: 127mg | Iron: 2mg
    Tried this recipe?Tag @sloanes.table on Instagram and write a star review below!

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    Hi, I'm Sloane! Welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries.

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