This easy Mixed Berry Cobbler uses a mix of fresh and juicy strawberries, raspberries, blueberries and blackberries in the filling with a hint of orange. The biscuit topping is soft, fluffy and sweetened with just a bit of honey. It is delicious warm with a scoop of ice cream on the side.
When you have more berries than you know what to do with them, make cobbler! This Mixed Berry Cobbler is a great way to use up any left over berries you have on hand. I used a combination of strawberries, raspberries, blueberries and blackberries in this recipe. But you can use any combination you’d like.
How to make Mixed Berry Cobbler
The simple fruit filling for this cobbler is tossed together with a mixture of sugar, orange zest and flour. I love using a citrus zest with berries to brighten up the flavor even more. You could also use lemon or lime zest, if preferred. The flour is used to thicken up the filling to a jammy consistency. If you want juicier filling, use half the amount called for.
The biscuit topping is half of the original honey buttermilk biscuits recipe. The biscuit dough is made the same way, but rolled out to fit the size of your baking pan, and just a tad smaller. It it cut into smaller bite size pieces and place over the berry filling.
Place your baking pan in the freezer briefly while you preheat the oven to keep the biscuit topping nice and cold. When you are ready to bake, brush some buttermilk over the top of the biscuits and sprinkle turbinado sugar generously. Bake until the top of the biscuits is golden brown and the filling is bubbly.
This easy summer cobbler is best served warm with a scoop of vanilla ice cream on the side. We had this a couple days in a row while watching our favorite show on the couch and it was lovely!
More Berry Dessert
- Cinnamon Swirl Bread with Mixed Berries
- Mixed Berry Compote
- Mascarpone Mixed Berry Cake
- Mixed Berry Pie
If you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
- 4 cup mixed berry (strawberry, raspberry, blueberry and blackberry, 568 g / 20 oz)
- 1/3 cup granulated sugar (65 g)
- Zest of half an orange
- 2 tablespoon all-purpose flour (17 g)
- 1 cup all-purpose flour (133 g)
- 1/4 teaspoon kosher salt (1 g)
- 1/8 teaspoon baking soda (1 g)
- 1 1/2 teaspoon baking powder (6 g)
- 1.5 oz unsalted butter (43 g, cold and cubed)
- 3 oz buttermilk (87 g, cold)
- 2 tablespoon honey (43 g)
- Extra buttermilk for brushing
- 1 tablespoon turbinado sugar (11 g)
- Add orange zest to the sugar in a small bowl and mix with a whisk to distribute evenly while releasing the oil. Add the flour to the bowl and mix evenly.
- Add berries to the baking pan and toss with the flour/sugar mixture. Set aside.
- Add flour, salt, baking soda and baking powder to a small mixing bowl and mix with a whisk to combine. Toss the cubed butter in the flour mixture and work it into the flour with the tip of your fingers until about pea size and larger. You want the butter pieces to be different sizes and more flat than round.
- Whisk together buttermilk and honey. Make a well in the middle of the flour mixture and pour in the liquid mixture. Fold with a spatula or wooden spoon until a shaggy dough forms.
- Turn the dough out onto a well-floured board, pat the dough out to about 1/2” thick and fold it over itself. Do this two to three times and then shape the dough into a rectangle.
- With a rolling pin, roll the dough out into a long rectangle about 1/4” thick. Fold in three like a letter. Roll the folded rectangle out one more time, and fold it again. This will create distinct layers when baked.
- Roll the dough out into the shape of your baking pan but about 1” smaller on each side. Cut into small squares.
- Add the biscuit squares on top of the berries in the baking pan, spacing slightly apart. Place the baking pan in the freezer while the oven preheats.
- Preheat oven to 375°F.
- Take the baking pan out of the freezer, brush the top the biscuits with some buttermilk. Sprinkle turbinado sugar over the top generously.
- Bake for 35 minutes until the biscuits are golden brown and the filling is bubbly.
- Serve warm with a scoop of ice cream on the side.
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