This bubbly berry cobbler with an oaty, cinnamon-y crumb topping will make your kitchen smell like your favorite bakery in under an hour. Served warm, fresh out of the oven with a scoop of vanilla ice cream, you won’t have any leftovers!
Why You’ll Love This Classic Berry Cobbler Recipe
Juicy and bursting with fruity sweetness, this homemade cobbler with a cinnamon streusel topping will be your new go-to dessert for family dinners!
- Flavor: Nothing beats this freshly baked homemade cobbler. Nothing. Each bite is bursting with a combination of sweet, but also tart, fresh berries and a crisp oat topping with just the right amount of cinnamon.
- Homemade:You know exactly what’s in it and have full control over the amount of salt as well as the type of sugar used.
- Simple Ingredients: Aside from the fresh berries and the butter, everything else is a pantry staple you probably already have on hand!
- Easy: You only need a cast-iron skillet (or a baking dish) and a bowl for this recipe. No fancy tools required!
If you love a fruit cobbler as much as I do, make sure to also check out my easy blackberry cobbler, crockpot cherry cobbler, and crockpot peach cobbler.
What You’ll Need For Mixed Berry Cobbler
The best desserts are packed with fresh fruit! Check the recipe card at the bottom of the post for exact amounts.
- Berries: Use your favorite kind, a combination of blueberries, blackberries, strawberries work great. (Check notes below for using frozen berries.)
- Sugar: In the berries, I prefer granulated sugar to allow the berry flavor to shine.
- Flour: For the best texture, I find a combination of flour and cornstarch works best.
- Cornstarch: It helps the filling thicken.
- Salt
For the Crumble
- Flour: Don’t use whole-wheat flour because it’ll give the dessert a very earthy flavor.
- Oats: Use old-fashioned oats. Quick oats will make the topping rubbery.
- Sugar: For the topping, brown sugar will give the topping a slight caramel flavor, but you can also use granulated sugar.
- Salt
- Cinnamon: You can also add a pinch of freshly grated nutmeg if you want!
- Butter
How to Make Cobbler
This mixed berry cobbler is an effortless summer dessert that requires you to mix the filling right in the skillet. Check the recipe card at the bottom of the post for more detailed instructions.
- Prep: Preheat your oven to 375°F. Butter your 10-inch cast-iron skillet or baking dish.
- Filling: Combine the berries, half the sugar, flour, cornstarch, and salt directly in the skillet until well combined. Spread into an even layer.
- Topping: Combine the ingredients for the crumble topping in a large bowl until you get a sandy mixture with coarse lumps. I use a large fork.
- Assemble: Spread the topping over the berry mixture. Gently press it down.
- Bake: Bake until the filling is bubbly and the crumble is golden brown. Remove from the oven and let it rest to set up. Serve warm with a scoop of ice cream or whipped cream!
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Tips for Success
While this cobbler recipe is super easy to whip together, here are a few tips to guarantee success!
- Don’t Knead It: Avoid beating the crumble topping until it’s almost a smooth dough. It needs to be sandy and coarse.
- Let It Rest: Allowing the cobbler to rest for 10 minutes will give the filling a chance to thicken and set up. This makes it easier to serve and also less likely to burn your mouth!
- Baking Dish: Don’t worry if you don’t have a cast-iron skillet, use a 9×9″ baking dish instead!
- Frozen Berries: If they’re completely thawed and any excess water is drained off, frozen berries will also work. They will be a little mushier than fresh, but still taste delicious!
Cobbler Variations
There are many ways you can change up this cobbler to make it your own! Here are a few fun variations:
- Vegan: Swap the butter for margarine or coconut butter for a vegan version of this dessert.
- Tart: Mix in 1/2 tablespoon of freshly squeezed lemon juice or zest to the filling for a burst of freshness.
- Biscuit Topping: If you prefer a biscuit topping, whip up a batch of the drop dumplings in my chicken and dumplings recipe, but do not add the black pepper and thyme. Instead, add 1 teaspoon cinnamon and 2 tablespoons granulated sugar. Drop tablespoon dollops of dough over the top and bake for 40 to 50 minutes, or until the biscuit topping is golden brown.
- Pie Crust Topping: If you prefer a pie crust topping, check out my other berry cobbler recipe!
- More Fruits: Swap part of the berries in this cobbler recipe for diced peaches, apricots, pitted black cherries, cranberries, etc for a fruity variation of this cobbler.
- Add Nuts: You can add 1/2 a cup of chopped pecans or walnuts to the topping to add more crunch.
How to Store & Reheat Leftovers
Once fully cooled, refrigerate any leftover fruit cobbler in an airtight container for up to 5 days. To reheat, pop it into the microwave for up to a minute, or in the oven at 375°F for around 10 minutes, until warmed through.
I do not recommend freezing this cobbler as the topping can become mushy once frozen and thawed again. If you don’t mind it mushy though, go ahead and freeze it in an airtight freezer safe container for up to 3 months.
More Fruity Dessert Recipes
- Strawberry Pretzel Pie
- Pumpkin Cobbler
- Caramel Apple Dump Cake
- Easy Banana Pudding
- Blueberry Pound Cake
Yield: 8 servings
Skillet Berry Cobbler
This bubbly homemade berry cobbler with an oaty, cinnamon-y crumb topping will make your kitchen smell like your favorite bakery in under an hour. Served fresh out of the oven with a scoop of vanilla ice cream, you won't believe how quickly it disappears!
Ingredients
- 4 cups fresh berries, blueberries, strawberries, blackberries, etc
- 1 cup granulated sugar
- ½ cup all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon salt
Crumble Topping:
- 1 cup all-purpose flour
- ¾ cup old-fashioned rolled oats
- ½ cup brown sugar, or granulated sugar
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¾ cup (1 1/2 sticks) cold unsalted butter, cut into small cubes
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Instructions
- Preheat oven to 375°F. Butter a 10-inch cast iron skillet, or a 9×9 baking dish.
- In the skillet, toss together berries, sugar, flour, cornstarch and salt. Smooth berry mixture into an even layer.
- In a stand mixer with paddle attachment, or in a bowl with two forks, add the flour, oats, sugar, salt and cinnamon. Add the cubed cold butter and mix until the texture is in coarse clumps. Mixture should hold together in clumps when you squeeze it with your hand.
- Crumble the topping evenly over the top of berry mixture with your hands and then press it down lightly.
- Bake for 35 to 40 minutes, until the edges are bubbling and the top is golden brown. Serve warm with vanilla ice cream!
Notes
Storage: Once fully cooled, refrigerate any leftovers in an airtight container for up to 5 days. To reheat, pop it into the microwave for up to a minute, or in the oven at 375°F for around 10 minutes, until warmed through.
Frozen Berries: If they’re completely thawed and any excess water is drained off, frozen berries will also work. They will be a little mushier than fresh, but still taste delicious!
Vegan: Swap the butter for margarine or coconut butter for a vegan version of this dessert.
Biscuit Topping: If you prefer a biscuit topping, whip up a batch of the drop dumplings in my chicken and dumplings recipe, but do not add the black pepper and thyme. Instead, add 1 teaspoon cinnamon and 2 tablespoons granulated sugar. Drop tablespoon dollops of dough over the top of the cobbler and bake for 40 to 50 minutes, or until the biscuit topping is golden brown.
Pie Crust Topping: If you prefer a pie crust topping, check out my other berry cobbler recipe!
More Fruits: Swap part of the berries in this cobbler recipe for diced peaches, apricots, pitted black cherries, cranberries, etc for a fruity variation of this cobbler.
Add Nuts: You can add 1/2 a cup of chopped nuts to the topping to add more crunch. Walnuts or pecans work great!
Nutrition
Serving: 1 serving, Calories: 465kcal, Carbohydrates: 72g, Protein: 4g, Fat: 19g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 48mg, Sodium: 299mg, Potassium: 119mg, Fiber: 4g, Sugar: 45g, Vitamin A: 591IU, Vitamin C: 2mg, Calcium: 32mg, Iron: 2mg
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The crust was amazing but I didn’t quite love the base. The base almost left a bad after taste and a filmy feel but I can’t say anything bad about the crust!
This looks so delicious! I plan on making this tomorrow for husband’s Bible study guys. I will be using frozen berries that I put up last summer & fall. Do I need to thaw out first before adding…or add as is with maybe a little extra cornstarch? Thank you
I like to let my berries thaw on paper towels so any extra moisture is absorbed and then use them! I find I get the best results that way!
It’s not clear which amount of sugar goes in which mix, the berry mix or topping mix. I think I got the amounts mixed up. It still tasted great but something seemed off. Bummer. I’m going to try again though..
Maybe split the ingredient list for each mix?
Hi Yvonne! Thank you for catching this and letting me know, the recipe has been corrected and you will see the division for the berry filling and the crumble topping in the ingredients. When I had my website upgraded, some things had glitches and lost some data, this was one of those. Now thanks to you, it’s fixed! Hope you enjoy this berry cobbler! It’s delicious!
Hi! This looks amazing. Can you stick the cast iron in a grill and get a good result?
Honestly I am not sure and have never tried grilling a cobbler. I think if you can keep your grill at a consistent temp it would work out ok, but I can’t guarantee it!
I bought all the ingredients to make this cobbler and then I noticed they substituted quick oats for rolled oats, will it still work?
They should work just fine!
I only have a 12 inch skillet. Is it ok to use this instead of 10 inch? Do I need to change the cooking time?
It should be just fine! Keep an eye on it, it may be done about 5 minutes sooner.
Do you think you could make this ahead of time, refrigerate, and then pop into the oven when ready to bake?
Yes, it should work ok!
I was wondering whether I can use frozen berries in place of fresh ones?
Yes! They tend to have more water than fresh berries. You may need to add a little extra cornstarch.
Would I be able to assemble this ahead of time, keep it in the fridge, and pop it in the oven when it’s time to bake? Or will the crumble get ruined
Yes! I have done it before and it’s worked just fine!
Could I use quick oats?
Hello! I made this for thanksgiving and it was amazing!! I did have one issue though… there was so much sugar in the berries beneath the crust that the sugar literally solidified in spots and I had to soak :shudder: my cast iron pan lol just to get it off! It seemed like a pretty considerable amount of sugar, too. Other than that, this recipe was TO DIE FOR. I plan on making it again for Christmas morning.. any suggestions for me? Thank you!!!!
Can we add some butter before baking?
Hi Sherri, I wonder if it was actually the cornstarch/flour that did that instead of the sugar? Maybe it wasn’t mixed well enough? However, you can definitely reduce the sugar to whatever you would like. It is not required. You can even leave it out if you prefer a tart cobbler!
I know it seems like common sense to simply add less sugar, but then I’m worried about that sugar also solidifying and not having enough in the berry mix. Thanks!
I would love to know where you got that serving spoon in the picture…it adds the right touch! Thank you!
If there are leftovers, how would you store it?
I store any leftovers in the fridge to be on the safe side, then reheat in the microwave for a few seconds before serving!
Hi! This looks delicious, but I’m making it for a friend. Can I cook it in something other than a skillet and have it turn out the same? Like a regular 9×13 baking dish or something? I appreciate the help, thank you!
Hi Marissa! Yes, it should turn out just fine in a regular casserole dish. But you would need to double the recipe for a 9×13. The recipe as is would fill a 9×9 baking dish well.
Is it possible to make this cobbler with frozen berries?
I made it with frozen blueberries. Added a tblsp tapioca and cooked a little longer. Delicious
This cobbler is wonderful and so easy to make. Definitely will be a family favorite from now on. Serve with ice cream and it only gets better.
The recipe calls for flour in two places. Half a cup then, one cup. Which is It? How much is needed for the recipe exactly? Thank you for clarifying.
Hi Maria! The first 1/2 cup of flour gets tossed in with the berries. The second 1 cup of flour is used in the crumb topping.
This was delicious! I chose to make it as my birthday dessert and served it under vanilla bean gelato. Soooo good! Thank you.
I have tons of raspberries and blackberries from our garden that we have frozen by the bag full. Would it be okay to use them?
Yes! You may need to add a little extra cornstarch if they have a little ice on them. Otherwise they are great to use!
So glad you liked it — vanilla bean gelato?? YUM!
Thanks for taking the time to come back and comment how it turned out for you!
Hi Jessica!! Your cobbler looks AMAZING!
I want to eat it all myself!! Gorgeous!