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!
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.
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.
- Cinnamon: You can also add a pinch of freshly grated nutmeg if you want!
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!
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!
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
Skillet Berry Cobbler
- 4 cups fresh berries, blueberries, strawberries, blackberries, etc
- 1 cup granulated sugar
- ½ cup all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon salt
- 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
- 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!
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