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Jumbleberry Cobbler

This Jumbleberry Cobbler is made with blueberries, raspberries, and blackberries, plus a tender biscuit topping. An easy dessert idea that makes the most of summer’s berry bounty!

Mixed berry cobbler in a pan, with a serving in a bowl with ice cream

When the garden is brimming with berries and you can’t decide which ones you use, I always say mix them all together and call them jumbleberries. That’s precisely what happened with this cobbler, which is made with blueberries, raspberries, and blackberries. You can use all of one kind of berry if you prefer – I will say this recipe makes a wicked good blueberry cobbler. 🙃

The tender biscuit topping is the same one I use for my apple cobbler recipe, which is seriously one of the BEST desserts everrrr. This summertime version is every bit as satisfying, especially with a big scoop of vanilla ice cream. I also have a blueberry peach cobbler recipe that you should definitely try this summer while the fruit is in season.

Why You’ll Love this Berry Cobbler Recipe

There are many qualities to recommend this cobbler, but here are the top ones:

  • Easy – This recipe is incredibly simple to make. If you can measure and stir ingredients, you can make this cobbler.
  • Flavorful – With 4 cups of summer berries this cobbler is bursting with flavor. I recommend using fresh fruit that is in season.
  • Perfect Ratio – In my opinion, this recipe has the perfect biscuit-to-filling ratio. When I eat cobbler I like every spoonful to have a bit of fruity filling, a bit of biscuit, and a bit of ice cream. You need enough filling and biscuit topping to make the experience last.
  • Flexible – Want to make a blueberry cobbler instead? Just replace the other berries with blueberries. Same with making a blackberry or a raspberry cobbler. As long as the amount of berries is the same this recipe will work.
Close up of a jumbleberry cobbler with a scoop taken out, spoon in the pan

Tips for Success

While this cobbler is about as simple as it gets, I do have a few quick tips to share:

  • Don’t overmix the biscuit dough. Mix it just until all of the ingredients are combined, then add dollops of the batter to the top of your fruit filling. If you overmix the dough the biscuits won’t be as tender.
  • Don’t skip the butter. This can be tempting, but there are only 4 tablespoons of butter in this recipe. We are going to use it both to add flavor to the filling, and also to prevent the berry mixture from sticking to your pan.
  • Add ice cream or whipped cream. This cobbler is delightful on its own, but it really shines when you add a big ol’ scoop of vanilla ice cream. Especially if you’re eating your cobbler warm, the contrast between warm berries and biscuits with cool ice cream is pretty irresistible. You can also use whipped cream instead of – or in addition to – the ice cream.

How to Store and Reheat Extras

Let your cobbler cool to room temperature, then cover your baking dish tightly with saran wrap or transfer the cobbler to an airtight container. Store in the fridge for up to 4 days.

When you are ready to eat some cobbler, simply scoop your desired amount into a microwave-safe bowl and zap it until warmed through. A single serving usually takes about 30-45 seconds to heat up. Add your ice cream and dig in!

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Jumbleberry Cobbler

A spoon taking a scoop of jumbleberry cobbler
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This Jumbleberry Cobbler is made with blueberries, raspberries, and blackberries, plus a tender biscuit topping. An easy dessert idea that makes the most of summer’s berry bounty!

  • Author: Rustic Family Recipes
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4-6 servings
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Ingredients

For the berry filling:

  • 4 tablespoons unsalted butter
  • 2 cups blueberries
  • 1 cup raspberries
  • 1 cup blackberries
  • 1/2 cup granulated sugar
  • 1 teaspoon lemon zest
  • 1 tablespoon flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon freshly ground nutmeg

For the biscuit topping:

  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 4 tablespoons granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter, cold and cut into small pieces
  • 1/2 cup milk
  • 2 eggs

Instructions

Make the Berry Filling

Preheat your oven to 400F.

Cut the butter into 4 slices, then rub it all around the insides of a 9×13 baking dish. 

In the baking dish, combine the berries, sugar, lemon zest, flour, cinnamon and nutmeg. Give everything a good stir with a spoon so that the ingredients are well combined. Set aside.

Make the Cobbler Biscuit Topping

In a large bowl combine the flour, baking powder, sugar, and salt.

Add the butter pieces and mix them into the flour with your hands until the mixture resembles coarse bread crumbs. (You can also do this with a food processor and a pastry blade but I prefer the by-hand method.)

Add the milk, then the eggs, one at a time, stirring between additions with a wooden spoon. Mix until just combined.

Assemble and Bake

Use a tablespoon to drop spoonfuls of batter onto the berry mixture, one next to the other.

Bake for 30-35 minutes, or until the cobbler topping is golden brown. Check at the 25-minute mark and if the cobbler is browning too quickly cover it loosely with aluminum foil. The cobbler is done when the biscuits are golden and cooked through.

Serve warm with vanilla ice cream.

Keywords: blueberry cobbler, raspberry cobbler, blackberry cobbler, easy cobbler recipe

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