Mixed Berry Cobbler
Plump berries, cinnamon, and nutmeg are hidden underneath a buttery pie crust in this mixed berry cobbler. Finish it with ice cream or whipped topping for the ultimate dessert!
When it comes to cobblers, I love them best when they’re topped with a flaky, buttery, pie crust. Berry cobblers like blueberry or blackberry are my absolute favorite. You can’t go wrong with peach or apple either.
This mixed berry cobbler came about back in the early 2000’s when I made our easy buttermilk pie recipe and had some extra crust leftover. I paired the leftover crust with a bag of frozen berries and created this cobbler.
It’s been one of my favorite dessert recipes ever since.
Kim’s Tips for a Successful Berry Cobbler
Thaw and drain the berries. I like to use frozen mixed berries for ease and because they’re more economical than fresh berries. You’ve got to let them thaw and drain, though. Place them a colander and suspend the colander over a bowl to catch the liquid. This keeps the filling from getting watery and soupy.
Don’t overwork the crust. You want the crust to be light and flaky not tough and dense. Combine the ingredients just until they come together, and don’t over work it with the rolling pin.
Bake until the filling is bubbly. The cornstarch needs to reach around 200°F to fully activate and thicken the filling. Make sure you can see it bubble nicely around the edges of the crust.
Use a foil-lined sheet pan. Speaking of bubbling, you’ll want to place the cobbler on a foil-lined baking sheet to catch any accidental drips. Don’t say I didn’t warn you!
How to Make a Mixed Berry Cobbler with Pie Crust
Start by thawing the berries. Pour them into a colander, and place the colander over a bowl to catch the liquid. Depending on the temperature of your house, this could take 30 minutes to an hour.
While the berries thaw, make the pie crust. Whisk together flour, sugar, and salt in a bowl. Use two forks, a pastry cutter, or your hands to work the cold butter into the flour mixture until it resembles coarse crumbs.
Slowly add a tablespoon of ice cold water a time, stirring between additions. You want the dough to hold together when pressed but not be sticky.
Remove the dough from the bowl, and form it into a disc. Wrap it in plastic wrap and pop it in the fridge for at least 30 minutes so the butter has time to chill. It’s kind of like making chocolate chip cookies; you have to let the butter firm back up before baking.
While the dough is in the fridge preheat the oven to 375°F, and grease an 8×8-inch baking dish with butter or spray with cooking spray.
Make sure the berries are thawed and well drained. Then, gently pat them dry with paper towels. Add the granulated sugar, cornstarch, cinnamon, nutmeg, and salt, and toss to combine. Transfer the filling mixture to the prepared dish.
After the crust has been in the fridge for at least 30 minutes, lightly flour a work surface, unwrap the dough, and place it onto the floured surface.
Starting in the center of dough, use a rolling pin to gently press outward (don’t go back and forth). Turn the dough a quarter of a turn and repeat. Keep doing this until you have a large circle about 9 to 10 inches across.
Arrange the pie crust over the filling and trim any edges so it fits the pan. You can even tear the pie crust into pieces for a more rustic look. Just to be clear, the crust is going over the top only.
If desired, apply an egg wash made from 1 egg and 1 tablespoon of water. This will give the crust a beautiful golden brown color and a little bit of shine. It’s completely optional, but I usually add one.
Cut a couple of slits in the crust to allow steam to escape, place the dish on a foil-lined baking sheet, and bake for 40 to 45 minutes. The crust should be glossy and golden brown and the filling will be bubbly throughout.
Remove it from the oven and let it rest for 15 minutes before serving to give the filling a chance to set up. Serve with a scoop of vanilla ice cream.
How to Store Leftover Cobbler
Store any leftover mixed berry cobbler in an airtight container in the fridge for 3 to 4 days. The crust will soften the longer it’s stored.
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
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Instructions
- Set the frozen berries in a colander over a bowl, and let them thaw until most of the liquid has drained away. This usually takes about 30 minutes to 1 hour. Pat the berries dry with paper towels before making the filling.6 cups mixed berries
- While the berries thaw, prepare the crust. Add the flour, sugar, and salt to a mixing bowl, and whisk to combine. Work in the cold butter with a pastry cutter, two forks, or your fingertips until the mixture looks crumbly.¼ teaspoon salt1 cup all-purpose flour1 tablespoon granulated sugar6 tablespoons unsalted butter
- Add the ice water a tablespoon at a time, mixing after each addition. Stop adding water once the dough holds together when pressed and no longer looks dry. It shouldn't be sticky or tacky.2 to 4 tablespoons ice water
- Shape the dough into a disc, wrap it in plastic wrap, and refrigerate it for at least 30 minutes.
- Preheat the oven to 375°F, and grease an 8×8-inch baking dish with butter or nonstick cooking spray.
- Place the thawed, drained berries in a large bowl. Add the sugar, cornstarch, cinnamon, nutmeg, and salt, then toss gently until the berries are coated. Spoon the filling into the prepared baking dish.1 cup granulated sugar2 tablespoons cornstarch1 teaspoon ground cinnamon¼ teaspoon ground nutmeg½ teaspoon salt
- Lightly flour the counter, then roll the chilled dough from the center outward. Turn the dough as you roll until it is about 9 to 10 inches wide.
- Lay the crust over the berry filling, and trim it to fit the dish. For a more rustic cobbler, tear the dough into pieces and arrange them over the berries. The crust goes on the top only.
- Whisk the egg and water together, if using, and brush it over the crust. Cut a few small slits in the dough so steam can escape.1 large egg1 tablespoon water
- Set the baking dish on a foil-lined baking sheet, and bake for 40 to 45 minutes or until the crust is golden and the filling bubbles around the edges and through the slits.
- Let the cobbler cool for 15 minutes before serving. Serve with vanilla ice cream, if desired.
