Easy Mixed Berry Cobbler
Juicy mixed berries baked under a golden biscuit topping with bright lemon zest. This simple cobbler delivers warm, jammy comfort in under an hour and pairs perfectly with vanilla ice cream.
Equipment
- 1 | 9-inch pie dish | or similar baking dish
- 1 | Medium mixing bowl |
- 1 | Whisk |
- 1 | Microplane or grater | for lemon zest
- 1 | Measuring cups and spoons |
Ingredients
- 4 | cups | mixed berries | blueberries and raspberries
- ½ | cup | granulated sugar | for the berries
- 1 | tbsp | lemon zest | freshly grated
- 1 | cup | all-purpose flour |
- ¾ | cup | milk |
- ½ | cup | unsalted butter | melted
- ⅓ | cup | sugar | for the topping
- 1½ | tsp | baking powder |
- ¼ | tsp | salt |
- 1 | | vanilla ice cream | for serving
Instructions
- Preheat oven to 375°F and lightly grease a 9-inch pie dish.
- Place mixed berries in the dish and toss with ½ cup sugar.
- Grate lemon zest evenly over the sugared berries.
- In a bowl whisk flour, ⅓ cup sugar, baking powder, and salt.
- Stir in melted butter and milk until a thick batter forms.
- Pour batter evenly over the berries.
- Bake 35–40 minutes until golden and bubbling.
- Cool 10 minutes, then serve warm with vanilla ice cream.
Notes
Store covered in the refrigerator up to 3 days.
Reheat individual servings in the microwave or the whole dish in a 300°F oven.
Frozen berries may be used if thawed and well drained.
Dairy-free milk and butter work well as direct substitutes.
Reheat individual servings in the microwave or the whole dish in a 300°F oven.
Frozen berries may be used if thawed and well drained.
Dairy-free milk and butter work well as direct substitutes.