Jumbleberry Cobbler

A spoon taking a scoop of 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!


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


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