Growing up I remember helping my grandmother make cobblers, specifically berry cobblers. We would go pick wild berries for hours and come home and make a big cobbler to be served after dinner with a huge scoop of vanilla ice cream.
Sometimes, we even made the ice cream from scratch with the big old ice cream makers you had to crank by hand. It’s one of my favorite memories and I think about it every spring.
These days, I tend to make at least one berry cobbler a year. The recipe is always the same and I never try to play with it. It’s one of those recipes that is incredibly simple…and every time I have tried to fancy it up, I miss the perfectness of the classic.
I have never shared this recipe before, because it’s one of those super simple recipes that I figure everyone already has. Or, that you already have your favorite cobbler recipe from your own grandmother.
I made this classic berry cobbler again yesterday for dinner with my family and decided that it’s time I shared it. Who knows — maybe your grandmother didn’t make cobblers! In which case, I mourn for your lack of cobbler past and insist you make this immediately. 😉
My Dad, who NEVER eats dessert, ate a giant bowl. It’s the power of berry cobbler — no one can resist.
The Best Classic Berry Cobbler
The Best Classic Berry Cobbler recipe can be made with raspberries, blackberries, or the berry of your choice. Just make sure you serve it with some ice cream!
Ingredients
- 4 cups your choice of fresh berries (I use blackberries & raspberries)
- 1 cup granulated sugar
- 1/2 cup all purpose flour
- 1/2 teaspoon salt
- 1 9-inch pie dough (homemade or store bought)
- 1 tablespoon butter, melted
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- Vanilla ice cream, optional
Instructions
- Preheat oven to 400°F. Grease a 9x9 baking dish. Set aside.
- In a medium bowl, toss together berries, sugar, flour and salt. Pour into prepared baking dish.
- Cut pie dough into 2-inch squares. Arrange squares in a patchwork pattern over berry mixture, leaving openings for steam to escape. Brush dough with melted butter and sprinkle with sugar and cinnamon.
- Bake for 30 to 35 minutes or until crust is deep golden and berry mixture is bubbly. Transfer to a wire rack to cool slightly. Serve warm with a big scoop of vanilla ice cream.
Notes
Note: If using frozen berries instead of fresh, allow berries to come to room temperature on top of paper towels. This will allow any ice crystals to melt off and not wind up making your cobbler soupy.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 460Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 15mgSodium: 367mgCarbohydrates: 81gFiber: 5gSugar: 48gProtein: 4g
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5-Star! ⭐️⭐️⭐️⭐️⭐️
Thank you for sharing your family recipe! I am one of the unfortunate people who did not grow up with cobbler. (We had other awesome foods, just not cobbler.) My daughter requested berry cobbler for her birthday, so I went in search of a recipe and found your’s. It turned out amazing! Also. thank you for the tip on thawing frozen berries on paper towel.
Your title says it all: “The Best Classic Berry Cobbler!” I will be making this again and again!
So glad you enjoyed it!!
Am confused, if I buy a ready made crust do I remove that from the pan & cut it up for the top? Your recipe sounds so yummy & really want to make it but I find the crust part confusing.
Hi Jude! Yes, use a store bought raw pie crust. Unroll it from it’s packaging and slice it in pieces for the top!
I spent so much time looking at Blackberry cobbler and blackberry pie recipes here on Pinterest. Mini recipes called for vanilla extract, lemon, lemon zest, almond extract, but after reading your thoughts on keeping it simple I went with your recipe even though I had all those other ingredients. I also noticed you called for about twice as much sugar than the other recipes. If I hadn’t done a trial run with another recipe I probably would’ve skipped over your recipe thinking it had too much sugar in it. But I believe you’re one 1 cup of sugar to 4 cups of berries is perfect. I also noticed other recipes using tapioca, cornstarch. I had both of those, but went with your flour. as far as the top pie crust is concerned I decided on a pie crust homemade from Pinterest that claim to be super buttery and flaky with no Crisco in it. They said it was better and I believed it. I’m almost thinking it’s not worth the effort in that a store bought crust for this particular recipe is all you would need. Because you’re just putting the little 2 inch squares on the top. Which by the way looks really attractive. I’m making this for my dad for Father’s Day. As a kid we would pick blackberries in this was my dad‘s favorite dessert. On my test run making a cobbler my husband loved it, but I did not. Not only was it not sweet enough but the cobbler soaked up the juices. I don’t know why you can’t find a good blackberry cobbler/pie. I do know that Cracker Barrel has one and it is decent. I used fresh berries from the market. I do find myself wondering with fresh berries off the vine would do to improve it? Probably that would be even better? It’s been over 40 years since I’ve picked blackberries. I’m 52. I use 10 cups of berries For this big beautiful white casserole looking dish with handles. I picked it up new at Meijer grocery store. It looks like white ironstone. Because this is for my dad I’m going to have to go back to the store and get berries and remake this because I’m super curious what experience I would get from a real serving of this Topped with vanilla ice cream. My dad loves graters ice cream. So I’ll get that but I also love Aglamesis vanilla! French pot vanilla ice cream Yum. I believe all ingredients should be quality. Thank you for the recipe. It really was a hoot as I went through so many and finally decided on yours. I’m glad I did.
Hope you and your dad enjoyed it!
My husband said to throw all other cobbler recipes away. This was hands down the best! I did change it up just a tad. I cooked it in a skillet and since the rollout pie crust had 2 in the box, I put one on the bottom and cut up the other.
Can you use frozen berries?
This cobbler recipe does not have any crust on the bottom? Did I read that correctly?
Yes! This is how my grandmother always made it – only crust is on top. Keeps the focus on the berries!
I made this today and it was very good but not any juice. . Any recommendations
Hi Margaret! The amount of juice depends on how juicy your berries are that you use. If they are less juicy, I would use a little less flour. Glad you still enjoyed it! 🙂
I made this last night and we devoured it. It’s so good and super easy – my favorite kind of recipe! Thank you!
this is wonderful! Just the right amount of crust. (I used Pillsbury). Could I do this same recipe with peaches? BTW my berries were very sweet so I cut the sugar to 1/2 Cup.
So glad you liked it! And yes, you can do the same thing with any fruit! Just make sure to try to get out any excess juice!
Looks great!
This berry cobbler looks fantastic and perfect for this time of year as summer approaches 🙂 So pinned!
Well, I’ve never made cobbler, so this is a great share for me 🙂 Also I love that yellow dish!
I wish I had some of my grandmother’s recipes but sadly, I don’t. I’m not even sure if she used them. I think this sounds very good. I might try a mix of berries. Thank you!! Pinned it!
just shared on my facebook fan page
My grandma made strudels and cakes. I go love a cobbler tho’! I’m trying this one as soon as berries go on sale again!
It looks fabulous!
Looks so delicious.. love it!
I love the use of pie crust here!
My grandmother never made cobblers! I am now feeling the weight of this travesty. Must rectify immediately!
Recipes like this are the best! I have a similar one, but yours is different in that it has pie crust on top. YUM!