Make the perfect summer dessert when you whip up this berry cobbler. Easy and mostly made with items from your pantry. This recipe pairs fresh berries with a warm cake-like top, which leaves your house smelling amazing!
I love making a good old fashioned recipe like the ones I grew up with. There’s something about the wonderful memories they bring back and the way they make you feel young again. I mean, I’m not saying that making this old fashioned berry cobbler or Strawberry Cobbler will turn the clock back. However, it will surely help you reminisce and bring the memories flooding in.
How Do You Make Berry Cobbler?
- Prep – Preheat the oven to 375 degrees and grease an 8×8 dish.
- Make the berry mixture – Toss the berries with the brown sugar, cinnamon, and cornstarch. Layer in the pan and drizzle with lemon juice.
- Make the batter – Cream together the butter and sugar. Add the vanilla and eggs. Mix well. In a separate bowl, mix the baking powder, flour, and salt. Combine with the sugar mixture. Drop over the berries.
- Bake – Top the batter with coarse sugar and bake for 35 minutes.
- Serve – Garnish if desired and serve warm. Enjoy!
Recipe Tips and Variations:
- Storage – Store in an airtight container in the fridge or freezer. Store in the fridge for up to 5 days and in the freezer for up to 2 months.
- Reheating – Reheat in the microwave. Let the berry cobbler thaw on its own when reheating from the freezer. Then use the microwave to heat to the desired level.
- Use other berries – If you prefer other berries to the ones used in the recipe, feel free to swap them out. Be sure to use the same quantities.
- Use canned or frozen fruit – If you’re pinched for time or simply want to try something different, try using canned or frozen fruit. This may make the cobbler a little gummy, but it’s still delicious and works in a pinch.
- Why use cornstarch? – Cornstarch is important for turning the sauce thick instead of runny. Berries release a lot of liquid during the cooking process. If you don’t have cornstarch, some basic all-purpose flour can replace it.
- Leave space for the fruit filling to breathe – Be sure when you drop portions of the batter on top of the cobbler, that you’re leaving bare spots. The berries need room to steam and cook without being choked out by the batter. Some of that liquid needs to steam off, that the berries are releasing as well.
- Garnish – I love serving this cobbler with whipped cream or vanilla ice cream.
How Do You Know When a Cobbler is Done?
Once the topping has turned golden brown and the fruit filling is bubbling, this is usually the indication that your cobbler is ready to go. Your filling may begin bubbling before the topping is finished, and that’s ok. If you have the entire top covered to where you can’t tell if the filling is bubbling, ensuring the top is finished should mean everything is ok for the bottom.
How Long Does This Berry Cobbler Keep and How Do I Store It?
This cobbler will keep for as long as 3 days when covered with wrap or foil and left at room temperature. The cobbler should be kept for no more than a week if it is refrigerated.
I Don’t Have Fresh Fruits, Is Frozen Okay?
Frozen berries can be used instead of fresh for this recipe.
If you make this delicious and easy old fashioned berry cobbler, make sure to share the recipe with friends and family!
More Berry Recipe Ideas:
- Blueberry Cupcakes
- No-Bake White Chocolate Raspberry Tart
- Strawberry Charlotte Cake
- Buttermilk Blueberry Waffles
- 2 cups blueberries fresh
- 2 cups strawberries chopped
- 4 tbsp brown sugar
- 2 tbsp cornstarch
- 1 tsp cinnamon
- 2 tbsp lemon juice
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter softened
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tbsp coarse sugar
- Preheat the oven to 375F. Grease an 8x8 inch baking dish. Set aside.
- In a large bowl gently toss the blueberries and strawberries with the brown sugar, corn starch, and cinnamon. Spread the berry mixture into the prepared pan and drizzle with the lemon juice. Set aside.
- In a medium bowl cream together the granulated sugar and the butter. Add the egg and vanilla and beat well. Set aside.
- In a small bowl whisk together the flour, baking powder, and salt. Gradually add the flour mixture into the creamed butter mixture stirring until just combined.
- Drop the batter by tablespoonfuls over the berry mixture. Sprinkle the coarse sugar over the top of the batter.
- Bake for 35 minutes, until the topping is golden and the filling is bubbling.
- Serve warm on its own or with ice cream.