Mixed Berry Cobbler

star rating (8) rate this recipe »
Recipe photo

Recipe photo

This delicious mix of raspberries and strawberries sets off the mildly sweet and tender biscuit topping. It's a winning combination.

Mixed Berry Cobbler

star rating (8) rate this recipe »
Published: 01/18/2010



  • 1 tablespoon Instant ClearJel
  • 1/3 cup sugar
  • 2 cups fresh or frozen raspberries
  • 1 cup fresh or frozen strawberries
  • 1 tablespoon lemon juice


  • 1 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1/3 cup sugar
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons Bakewell Cream
  • 3/8 teaspoon salt
  • 1/3 cup butter
  • 1/3 cup milk


1) Preheat the oven to 375°F. Get out four 2/3-cup baking dishes or ramekins.

2) Blend the sugar and Instant ClearJel. Add the fruit and lemon juice and stir until combined.

3) Divide among the baking dishes; there will be about 1/2 cup filling per dish. Set aside.

4) To make the topping: Whisk together the dry ingredients. Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.

5) Add the milk and stir until everything is moistened and cohesive.

6) Use a teaspoon cookie scoop or a spoon to drop balls of dough, about the diameter of a nickel, close together on top of the filling. Sprinkle with coarse sugar, if desired.

7) Bake for 25 to 30 minutes, until the topping is lightly browned and the filling is bubbly. Remove from the oven, and cool at least 15 minutes before serving. Top with ice cream or whipped cream, if desired.

Yield: 4 servings.


  • star rating 08/31/2014
  • pam from mt olive, oh
  • Yummy, easy, quick
  • star rating 06/29/2014
  • pallen from KAF Community
  • Taste is deliscious, made with wild black raspberries. Crust very tasty, too. However, I am giving 4 stars instead of 5, because of look of finished product. Had much more topping than needed. Made 2 'cookies' with extra dough. Even at that, the topping on ramming cobblers baked over the sides and dropped over the edges. Perhaps I should use wider, shallower dishes? I used standard 2/3 cup ramblings.
  • star rating 02/14/2013
  • Suzanne from Mystic, CT
  • I made this for Valentine's Day and you can make the little dollops of dough into a heart shape. It was beautiful in glass ramekins and delicious too, though too sweet for us. The cream did help lessen the sweetness. It should be a 4.5 star rating!
  • star rating 01/29/2011
  • empressqueenb from KAF Community
  • Just made this with a mix of home canned pears and frozen blueberries. Added a drop of Fiori de Sicilia added to the topping (stirred it into the milk before combining with the rest of the ingredients). It made a delicious difference!
  • star rating 06/25/2010
  • Candi Minges from Tuscaloosa, AL
  • This recipe was really tasty! I used four cups of blueberries, rather than the mixed berries. Also, I used white whole wheat flour to make it a little healthier.
  • star rating 05/11/2010
  • Marianne from Twin Lakes, WI
  • This cobbler is now one of our favorite desserts! It mixes up quickly and the servings in the individual pie dishes makes the perfect sampling and presentation. I can't wait to try it with fresh fruit in season but using frozen provides wonderful results!
  • star rating 04/25/2010
  • Cassie from Lebanon, IN
  • Tart and sweet! Perfect little personal cobblers. I only had 3 strawberries, so I used them along with fresh raspberries & blackberries. Whipped up some heavy cream with a splash of vanilla crush and dolloped atop them lil' guys. mmm...another keeper!
  • star rating 01/28/2010
  • Virginia from California
  • The perfect cobbler. Easy and quick to prepare. I added a splash of vanilla extract to the topping mix. I will make this with other fruits when available. Thanks, King Arthur Flour, your recipes are always tops.

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