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Mixed Berry Cobbler

in quick and easy whole grain dairy free gluten free overnight guaranteed classic


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

At a glance



Choose your measure:


  • 1 tablespoon Instant ClearJel or cornstarch
  • 1/3 cup sugar
  • 2 cups fresh or frozen raspberries
  • 1 cup fresh or frozen strawberries, cut into pieces if very large
  • 1 tablespoon lemon juice



  1. Preheat the oven to 375°F. Get out four 2/3-cup baking dishes or ramekins.
  2. Blend the sugar and Instant ClearJel or cornstarch. Add the fruit and lemon juice and stir until combined.
  3. Divide among the baking dishes; there'll 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.