Berry Cobbler

Use your favorite fresh or frozen berries. If using frozen, do not thaw. For extra help, read the recipe notes before beginning.

Recipe by Sally on June 19, 2019

Prep time: PT10M

Cook time: PT50M

Total time: PT1H5M

Rating

4.9 stars ( reviews)

berry cobbler

Preheat the oven to 350°F (177°C) and grease a 9×13-inch pan.
In a large bowl, gently fold the berries, sugar, cornstarch, lemon juice, and vanilla extract together until thoroughly combined. Spread filling evenly into prepared pan.
Whisk the flour, sugar, baking powder, and salt together in a large bowl. Using a pastry cutter or two forks, cut the butter into the mixture until it resembles coarse meal (pea-sized crumbs). A pastry cutter makes this step very easy and quick! You could also use a food processor. While slowly stirring, slowly drizzle in 1/2 cup buttermilk. Mix until evenly combined. Take handfuls of dough and gently flatten out. Place dough all over the top of the berry filling. There’s no special trick to this—just flatten the dough in sections and cover most of the berries.
Brush the top of the biscuit dough with 1 Tablespoon of buttermilk and then sprinkle with coarse sugar. These two are optional, but both help achieve a shiny, crunchy, golden brown crust.
Bake for 45-55 minutes, or until golden brown and biscuit topping is cooked through. Stick a toothpick into the biscuit topping, if it comes out clean, it is cooked through and the cobbler is done. Set the pan on a wire rack, then cool for 5 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
Cover and store leftovers in the refrigerator for up to 5 days.

Ashley on 2025-06-23 (5 stars):
OBSESSED! I'm making this for a second time and I know you said not to make ahead - does that apply to the berry filling too? Could I make that ahead and just refrigerate til morning to speed up my time in the kitchen tomorrow?
Kate on 2025-06-25 (5 stars):
I made this using blueberries, blackberries and raspberries (totaling 8 cups) and then used the biscuit topping measurements from the peach cobbler (linked in the notes) as suggested if you preferred more biscuit topping. Absolutely fantastic! My husband and I both loved it. I don't think I will ever go to the trouble of making a triple berry pie anymore when this is better!
Felicia on 2025-06-29 (5 stars):
I substituted kefir for the buttermilk because it's what I had on hand, but this is a great way to use summer fruits when it's too hot to handle pie crust! Thanks for another winner!
C on 2025-07-27 (5 stars):
As we often say in our house, "When has Sally ever steered us wrong?" Love the addition of vanilla in the berry filling, and we used the measurements for the peach cobbler (which we've made before!) as we love that biscuit topping! Easy baking project to make with the kiddos, and so delicious! Thanks for yet another great recipe, Sally!