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Plump berries, cinnamon, and nutmeg are hidden under a buttery layer of crust in this mixed berry cobbler. Finish it with ice cream or whipped topping!
When it comes to cobblers, I love a flaky, buttery, pie-like crust. The filling usually consists of blueberry or strawberry mixed with spices and sugar.
Over the weekend, Kim made our easy buttermilk pie recipe and we had some extra crust left over.
So, I took the extra pie crust and created this mixed berry cobbler. We couldn’t wait to share this recipe with you.
How do I make a mixed berry cobbler from scratch?
First, start by preheating your oven to 375 degrees F. and grease an 8-inch baking dish. After that, grab a large mixing bowl and combine the flour and salt.
Next, use a pasty or butter cutter to add the cold butter to the dry ingredients. Now, start adding water while continuing to mix.
As soon as the dough starts pulling together, it’s ready. Wrap it in plastic wrap and pace it into the fridge to chill while you prepare the filling.
- Don’t have a pasty or butter cutter, then use a spoon or your hands. However, be aware that the heat from your hands will soften the butter. Therefore, it will need to be refrigerated for 60-minutes before rolling it out.
- Similar to making our chewy chocolate chip cookies, the butter needs to firm up in the fridge to bake properly.
Make the Filling:
At this point, you need to grab a large mixing bowl. Add the berries to the bowl and sprinkle them with sugar, corn starch, cinnamon, and salt.
Then, toss them gently to coat the fruit. Transfer the berries to your prepared baking dish. When the dough has rested for 30-minutes, it time to roll it out.
Dust your counter top with all-purpose flour and unwrap the chilled dough. Using a rolling pin, gently roll out the crust until it’s about 1/2-inch in thickness.
Carefully, place the crust on top of the mixed berries. You may have to trim off any excess dough that hangs over the edge or you can just tuck inside the dish.
To get that classic golden brown look on your mixed berry cobbler, you’ll need to make an egg wash.
All you have to do is crack one egg into a bowl, add 1-2 tablespoons of water to egg and whisk the ingredients together.
Brush the top of the crust with the wash and cut a slits into the top to allow the steam to escape while baking. Place the fruit cobbler into the oven to bake for 35-45 minutes.
Last, once the crust is golden brown and the filling is bubbling, remove the dish form oven and allow the homemade dessert to cool for about 15-minutes before serving.
That’s it, you mixed berry cobbler from scratch is done! Kim and I hope you enjoy the dessert and wish you all the best 🙂
- One way to make the crust is to use a food processor. Combine the flour, salt, and cold butter using the pulse function. Once it looks like rocky sand, start adding water (a tablespoon at a time) while pulsing the mixture. When the dough forms into a ball, the crust is ready to roll out.
- If you are using frozen berries, then make you thaw them out and pat them dry. If not, your cobbler will be super runny.
- Be sure your counter top has been properly dusted with flour before you try and roll out the dough; otherwise, it will stick. Also, I dust the ball of dough and my rolling pin in addition to flouring the surface of my counter top.
- Just a quick side note, this crust is an all-purpose crust. I use it for pies and casserole type dishes. For example, it works beautifully for a chicken or beef pot pie, as well as, apple pie.
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Mixed Berry Cobbler Recipe
- Pastry Cutter
- 1 Cup All-Purpose Flour (plus a little extra to dust counter top)
- 8 Tablespoons Unsalted Butter (cold, cubed)
- 1/2 Teaspoon Salt
- 2 Tablespoons Ice Water
- 6 Cups Mixed Berries (fresh or frozen/thawed/dried)
- 1 Cup Granulated Sugar
- 2 Tablespoons Cornstarch
- 1 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Salt
- 1 Large Egg
- 1 Tablespoon Water
- Preheat oven to 375 degrees F. and grease an 8-inch baking dish.
- First, use a pastry cutter (or food processor) to combine the flour, butter, and salt. Cut the ingredients together until the butter is incorporated into the flour.
- Next, slowly add the ice water a teaspoon at a time, while mixing with a spoon, until the flour mixture starts to come together.
- Last, remove the dough from the bowl shape into a ball. Wrap the dough in plastic wrap and place it into the refrigerator for 30 minutes.
- First, a large bowl toss the berries, sugar, cornstarch, cinnamon, and salt together. Next, continue tossing or stirring the filling until the berries are evenly coated. Transfer the berries to the prepared baking dish.
- After the dough rests for 30 minutes, remove the dough from the fridge and lightly dust your counter top with flour. Use a rolling pin to roll out the dough. It should be about ½ an inch thick. Carefully lay the dough over the berries. Last, trim the edges so that none is hanging over the edge. and tuck in any excess crust if desired.
Egg Wash and Bake
- Mix the egg and water together to make an egg wash. Brush the egg wash over the dough. Then cut 3 to 4 slits into the center of the dough for venting. Place the cobbler into the oven and bake for 35-45 minutes or until the filling is bubbly and the crust is golden brown.
- Allow the cobbler to cool for 15-20 minutes prior to serving. Add whipped cream or ice cream as a topping.