Mixed Berry Cobbler is incredibly easy to make and great for summer potlucks or family dinners. Sweet, golden and studded with juicy berries, it’s a sure crowd favorite!
I spend a good eight hours of my every day managing a hospital kitchen where the hustle and bustle of food preparation are virtually non-stop. After eight hours of running myself ragged, standing in front of a stove to whip something complicated is the last thing I want to do.
This mixed berry cobbler is a favorite dessert I often resort to and is definitely a lifesaver on the many occasions I come home from work too beat to do much else other than plop myself on the couch. It’s so simple to make, I can be out of the kitchen in no time yet looking like a hero with an amazing baked treat to show for.
All it takes to have this fruit cobbler ready to top with a big scoop of vanilla ice cream or a generous dollop of whipped cream are three simple steps and a handful of ingredients. There’s even no need to toss the berries in cornstarch and sugar or shape dough for topping. Just drop the fruits in the batter and pop in the oven to bake!
The recipe uses staples you probably already have in your pantry. One item you might not keep on hand is self-rising four and that is easy to correct by following the easy how-to below.
Homemade self-rising flour
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
In a bowl, whisk together the flour, baking powder, and salt. Use in the recipe as directed.
Easy cooking instructions
A simple, fool-proof way recipe that bakes up into juicy berries and buttery crust combination that’s hard to resist!
- In a bowl, combine self-rising flour, sugar, cinnamon, and nutmeg. Add milk and whisk together until blended and smooth. Whisk in melted butter.
- In a lightly greased 8-inch square baking dish, transfer batter. Evenly distribute the berries on top of the batter and sprinkle with sugar.
- Bake in a preheated 350 F oven for about 50 minutes to 1 hour or until golden and bubbly.
- I like fresh blackberries and raspberries in this delicious cobbler, but feel free to switch things up using other berries such as blackberries and strawberries or even stone fruits such as peaches and cherries.
- You can use frozen fruits in lieu of fresh, just make sure to thaw and drain well.
- For an extra crunch, opt for sanding sugar to sprinkle on top of the batter. Or use raw sugars such as turbinado or demerara for a subtle caramel taste.
- For a pop of citrusy flavor, sprinkle lemon zest with the sugar.
- To prevent oven spills, use a baking dish with higher sides as the mixture could bubble and boil over.
How to serve
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. Delicious as an after-meal dessert, midday snack, or just anytime you need a sweet fix.
- To store leftovers, wrap the baking dish tightly with film and refrigerate for up 3 days. Or transfer to an airtight container and freeze for up to 3 months.
- Thaw and reheat in a 350 F oven for about 15 minutes or until completely heated through. Or warm portions in the microwave at 1 to 2-minute intervals.
- 1 cup self-rising flour
- 1 1/4 cup sugar
- 1 cup milk
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1/2 cup butter, melted
- 1 cup blueberries
- 1 cup raspberries
- vanilla ice cream (optional)
- In a bowl, combine self-rising flour, one cup of the sugar, cinnamon, and nutmeg.
- Add milk and whisk together until blended and smooth.
- Whisk in melted butter.
- In a lightly greased 8-inch square baking dish, transfer batter. Evenly distribute the blueberries and raspberries on top of batter and sprinkle with the remaining 1/4 cup sugar.
- Bake in a 350 F oven for about 50 minutes to 1 hour or until golden and bubbly. Serve warm with vanilla ice cream, if desired.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”