Bring a little taste of the warmer months to your cool weather table using frozen berries in this heavenly and convenient mixed berry cobbler. Berry filled cobblers and crisps are classic desserts that have been relegated to being summer-only treats for far too long.
Mixed Berry Cobbler
Mixed berry fruit cobbler is a summer standard and for good reason. When fresh berries are abundant, we want to get every last ounce of goodness out of them.
But don’t let that stop you from whipping up a fabulous pan of purple hued, sweet and tart, bubbly fruit with a tender, fluffy cobbler topping and cinnamon-sugar crust mid-winter. Frozen berries to the rescue!
Mixed Berry Cobbler Recipe
To make this tempting berry cobbler, you’ll need the following ingredients:
- frozen mixed berries
- lemon juice
- white sugar
- brown sugar
- flour
- baking powder
- salt
- butter
- cornstarch
- water
- cinnamon
- optional: cardamom
Take care to add the full amount of cornstarch to this recipe. When working with frozen fruits, you often need a bit more cornstarch in the filling to compensate for the amount of liquid that will be released by the fruit while baking.
Frozen Berry Cobbler
In a large bowl, stir together the berries, lemon juice, sugar, cornstarch, and cardamom, if using it.
Preheat oven to 400°F. Grease an 8″ square baking dish with butter. Pour the berry mixture into the baking dish.
Combine the flour, white sugar, brown sugar, baking powder, and salt in a mixing bowl and whisk to combine. Grate the COLD butter and immediately toss it into the flour mixture. Cut the butter into the flour mixture with a fork.
Stir in the boiling water, just until combined, leaving plenty of little lumps of butter. Drop the topping over the berries in spoonfuls. (I like to use my smallest cookie scoop to do this.)
Stir together the sugar and cinnamon for the topping and sprinkle it over the cobbler topping. Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about 28-30 minutes.
When the cobbler is done baking, don’t forget to test for doneness. I like to gently lift a portion of the biscuit topping on the cobbler, it should not appear overly wet or uncooked when done.
Serve warm or at room temperature, topped with ice cream if desired.
And if you’re a cobbler maniac like I am, you’ll want to be sure to bookmark our Rhubarb Cobbler, Blueberry Cobbler, Cherry Cobbler, and the Chocolate Cobbler to try soon.
Mixed Berry Cobbler
Ingredients
Berry Filling
- 24 ounces frozen mixed berries, rinsed about 4 cups worth
- 1 teaspoon fresh lemon juice
- ¼ cup sugar
- ¼ cup cornstarch
- ½ teaspoon ground cardamom OPTIONAL
Cobbler Crust
- 1 cup all purpose flour
- ¼ cup white sugar
- ¼ cup light brown sugar
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 6 tablespoons COLD butter grated
- ¼ cup boiling hot water
Cinnamon Sugar Topping
- 3 tablespoons white sugar
- 1 teaspoon cinnamon
Instructions
Filling Instructions
- In a large bowl, stir together the berries, lemon juice, sugar, cornstarch, and cardamom.
Cobbler Instructions
- Preheat oven to 400°F. Grease an 8" square baking dish with butter. Pour the berry mixture into the baking dish.
- Combine the flour, white sugar, brown sugar, baking powder, and salt in a mixing bowl and whisk to combine. Grate the COLD butter and immediately toss it into the flour mixture. Cut the butter into the flour mixture with a fork.
- Stir in the boiling water, just until combined, leaving plenty of little lumps of butter. Drop the topping over the berries in spoonfuls. (I like to use my smallest cookie scoop to do this.)
- Stir together the sugar and cinnamon for the topping and sprinkle it over the cobbler topping. Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about 28-30 minutes. (You can also test for doneness by gently lifting a portion of the biscuit topping on the cobbler, it should not appear overly wet or uncooked when done.) Serve warm or at room temperature.
Nutrition
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