Plump berries warmed with cinnamon and a hint of nutmeg are tucked beneath a flaky, buttery pie crust in this mixed berry cobbler. Serve it warm with vanilla ice cream or whipped cream for a classic, comforting dessert.
Cobblers are at their best when topped with a tender, flaky pie crust. I always reach for a crust like this for berry cobblers—blueberry and blackberry are my favorites, though peach or apple also work beautifully.
This particular mixed berry cobbler started in the early 2000s when I had leftover pie crust from making a buttermilk pie. I combined the extra crust with a bag of frozen mixed berries and the recipe has been a favorite ever since.
Tips for a Successful Berry Cobbler
Thaw and drain the berries. Frozen mixed berries are convenient and economical, but you must let them thaw and drain thoroughly. Place them in a colander set over a bowl so excess liquid drains away—this prevents a watery filling.
Handle the crust gently. Keep the butter cold and mix just until the dough comes together. Overworking the dough or rolling it aggressively will make the crust tough instead of flaky.
Bake until the filling bubbles. The cornstarch needs sufficient heat to thicken the filling. Look for bubbling around the edges and through the slits in the crust to ensure the filling has thickened.
Use a foil-lined baking sheet. Place the baking dish on a foil-lined sheet to catch any drips from the bubbling filling—this makes cleanup much easier.
How to Make a Mixed Berry Cobbler with Pie Crust
Begin by thawing the berries in a colander set over a bowl so the liquid can drain. Depending on room temperature, this can take 30 minutes to an hour. After draining, gently pat the berries dry with paper towels.
While the berries thaw, prepare the crust. In a bowl whisk together the flour, sugar, and salt. Cut the cold, cubed butter into the flour with a pastry cutter, two forks, or your fingers until the mixture resembles coarse crumbs.
Add ice water a tablespoon at a time, mixing after each addition. Stop when the dough holds together when pressed but is not sticky. Form the dough into a disc, wrap it in plastic, and chill for at least 30 minutes so the butter firms up.
Preheat the oven to 375°F and grease an 8×8-inch baking dish with butter or nonstick spray. In a large bowl combine the drained berries with granulated sugar, cornstarch, cinnamon, nutmeg, and a pinch of salt. Toss gently to coat and transfer the mixture to the prepared dish.
Lightly flour a work surface and roll the chilled dough from the center outward, turning it as you go, until it forms a circle about 9 to 10 inches across. Lay the crust over the berry filling and trim to fit, or tear the dough into pieces for a rustic topping. The crust only covers the top.
If you like, make an egg wash by whisking one egg with a tablespoon of water and brush it over the crust for a glossy, golden finish. Cut a few small slits in the crust to let steam escape.
Place the baking dish on a foil-lined sheet pan and bake for 40 to 45 minutes, until the crust is golden and the filling bubbles around the edges and through the slits. Let the cobbler rest for 15 minutes before serving so the filling sets. Serve warm with a scoop of vanilla ice cream.
How to Store Leftover Cobbler
Store leftover cobbler in an airtight container in the refrigerator for 3 to 4 days. The crust will soften over time; reheat gently before serving to revive the texture.
Mixed Berry Cobbler Recipe
Ingredients
Filling
- 6 cups mixed berries, thawed, drained, and dried
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Crust
- 1 cup all-purpose flour, plus a little extra to dust counter top
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 6 tablespoons unsalted butter, cold and cubed
- 2 to 4 tablespoons ice water
Egg Wash
- 1 large egg
- 1 tablespoon water
Instructions
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Set frozen berries in a colander over a bowl and let them thaw until most liquid drains away, about 30 minutes to 1 hour. Pat dry with paper towels.
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While the berries thaw, combine flour, sugar, and salt. Cut in cold butter until the mixture is crumbly.
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Add ice water a tablespoon at a time until the dough holds together when pressed but is not sticky. Shape into a disc, wrap, and refrigerate for at least 30 minutes.
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Preheat the oven to 375°F. Grease an 8×8-inch baking dish with butter or cooking spray.
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Toss the drained berries with sugar, cornstarch, cinnamon, nutmeg, and salt. Spoon the filling into the prepared dish.
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Roll the chilled dough to a 9–10 inch circle and place it over the filling. Trim to fit or tear into pieces for a rustic topping.
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If using, brush the crust with the egg wash and cut a few slits to vent steam.
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Place the dish on a foil-lined baking sheet and bake 40–45 minutes, until the crust is golden and the filling bubbles around the edges.
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Let cool 15 minutes before serving. Enjoy with vanilla ice cream if desired.
Notes
- Store leftover cobbler in a sealed container in the refrigerator for 3 to 4 days.
- If using salted butter, omit the additional salt in the recipe.
Nutrition
More Cobbler Recipes to Try
Blackberry Cobbler
Cinnamon Roll Peach Cobbler
Crazy Crust Peach Cobbler
