Mixed Berry Cobbler with Biscuit Topping Recipe

Posted on January 29, 2026

Delicious Mixed Berry Cobbler with fluffy biscuit topping fresh out of the oven.

I love a warm fruit dessert that’s both cozy and simple — and this Mixed Berry Cobbler with Biscuit Topping is exactly that. Sweet-tart berries bubble up under flaky biscuit rounds for a dessert that looks fancy but comes together fast. If you enjoy bold berry flavors and an easy topping, this recipe is a keeper — and you can even pair it with a tangy sauce like the Arby’s Bronco berry sauce recipe for a playful twist.

Why You’ll Love This Mixed Berry Cobbler with Biscuit Topping

Bright, fresh berry flavor balanced with a warm, buttery biscuit topping.
Quick prep — berries get tossed and the biscuit dough is simple to mix.
Family-friendly and perfect for feeding a crowd or meal-prepping for dessert.
Rustic, photogenic result that’s ideal for Pinterest and summer gatherings.
Easy to adapt with different berries or add-ins like citrus zest or spices.

Ingredients Needed

Fruit filling

Mixed berries (about 5–6 cups total — fresh or thawed frozen)
Granulated sugar (3/4 cup)
Lemon juice (1 tablespoon – A splash of acidity brightens the berries and keeps the filling from tasting flat.)
Cornstarch (1 tablespoon – This thickens the berry juices so the cobbler sets nicely instead of turning soupy.)
Vanilla extract (1 teaspoon – Adds warmth and depth to the berry filling.)

Biscuit topping

All-purpose flour (1½ cups – Forms the structure of the biscuit topping; don’t substitute cake flour here.)
Granulated sugar (2 tablespoons)
Baking powder (1½ teaspoons – Helps the biscuits rise and stay light instead of dense.)
Salt (¼ teaspoon – Balances sweetness and enhances all the flavors.)
Unsalted butter (½ cup, cold and cubed – Cold butter creates flaky, tender biscuit layers.)
Heavy cream (¾ cup – Adds richness and moisture to the biscuit topping; cold cream works best.)
Coarse sugar (1 tablespoon, optional – Sprinkled on top for a golden, slightly crunchy finish.)

Step-by-Step Instructions

I start by gently tossing the berries with sugar, lemon juice, cornstarch, and vanilla. This step ensures the berries are evenly coated and ready to thicken as they bake. Once mixed, I spread them evenly in the baking dish.
In a separate bowl, I whisk together flour, baking powder, salt, and sugar. Then I cut in the cold butter until the mixture looks like coarse crumbs. Adding cold cream brings it together into a soft, slightly shaggy dough.
I drop spoonfuls of biscuit dough over the berries, leaving small gaps so steam can escape. The topping doesn’t need to be perfect; rustic is the goal here. A light sprinkle of coarse sugar finishes it off.
The cobbler goes into a preheated oven at 375°F (190°C). I bake it until the biscuits are golden and the berries are bubbling around the edges. The aroma is your best cue that it’s ready.
Once out of the oven, I let the cobbler rest for about 15 minutes. This helps the filling thicken slightly and makes serving easier without losing that juicy texture.

Serving Suggestions Mixed Berry Cobbler with Biscuit Topping

Serve warm with vanilla ice cream or a dollop of whipped cream.
A spoonful of Greek yogurt gives a tangy, lighter finish.
For brunch, top with a sprinkle of toasted almonds or lemon zest for brightness.
Plate with a drizzle of warm berry syrup from the pan for extra shine.

Tips for Success Mixed Berry Cobbler with Biscuit Topping

Use a mix of berries for depth: strawberries, blueberries, raspberries, and blackberries work beautifully.
If using frozen berries, don’t thaw completely to avoid excess liquid — a quick toss from frozen is fine.
Keep the butter cold and work quickly when cutting it into the flour for the best biscuit texture.
Don’t overwork the dough; a light, shaggy texture gives flakier biscuits.
Let the cobbler rest before serving so the filling thickens and slices hold together.

Variation (if any)

Lemon-Blueberry: Use all blueberries and add 1 teaspoon lemon zest to the filling.
Spiced Berry: Add 1/2 teaspoon ground cinnamon or 1/4 teaspoon ground ginger to the filling for warmth.
Oat-Topped: Stir 1/2 cup quick oats into the biscuit topping for a heartier texture.

FAQs

Q: Can I make this cobbler ahead of time?
A: Yes — assemble and keep covered in the fridge up to 6 hours before baking. Bake straight from cold; you may need an extra 5–8 minutes.

Q: Can I use only frozen berries?
A: You can. Keep them mostly frozen and increase cornstarch to 1½ tablespoons if they’re very juicy.

Q: How do I know when the cobbler is done?
A: Biscuits should be golden brown and the fruit should be bubbling around the edges. A toothpick in the center biscuit should come out clean of raw dough.

Q: Can I substitute the heavy cream?
A: Half-and-half can be used in a pinch, but the topping will be slightly less rich and tender.

Conclusion

For more inspiration with fruit-forward cobblers and variations, check out this helpful Sally’s Berry Cobbler recipe which offers tips and tweaks that pair nicely with this biscuit-topped version.