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Old fashioned cobbler, made from scratch, is easier to make than you might think. 10 minutes of prep and you’ll have the best cobbler of your life!

Berry Cobbler in a white bowl.

I used to think that I didn’t like cobbler. Turns out I just don’t like cobbler made with cake mixes. Old fashioned cobbler made from scratch? It’s amazing! Every time I make it I can’t help but think, “Dang! I make the best cobbler!” It’s really easy to make too. For the topping, you can choose to be truly old fashioned and use a pastry cutter to cut the butter in, or you can add a little modern convenience to this recipe and pulse it together in a food processor. I won’t judge you either way, but let me tell you, the food processor is so much easier. You can cut down the prep time to 5 minutes that way. You can use this same recipe with any fruit really. Just substitute in 3 pounds of the fresh fruit of your choice. Just make sure it’s prepared first (peeled, sliced, pitted, whatever it needs).

Does cobbler have a bottom crust?

This is actually a hotly debated topic in some crowds, but by definition, no, cobblers do not have a bottom crust. Cobblers have a fruit bottom and are generally topped with a sweet biscuit dough, but can also have a more cake like consistency as well. Some people still swear by having a bottom crust on their cobbler, but it is not a traditional preparation.

What’s the difference between a cobbler and a crisp?

A cobbler is topped with a batter while a crisp is topped with a crumbly mixture usually consisting of flour, cereal (like oatmeal), butter, sugar, and sometimes nuts.

Can I halve this recipe?

Yes you can! This recipe, as written, makes an entire 9×13 pan which might be a bit much for some people. You can directly halve all of the ingredients in this recipe and make a 9×9 pan instead.

Bird's eye few of Berry Cobbler in a white bowl.

Seriously, it’s so easy to make! Don’t believe me? Watch the video below where I walk you through every step on my very own cooking show. Check out my channel on YouTube and be sure to subscribe!

Berry Cobbler in a white bowl.
Old fashioned cobbler, made from scratch, is easier to make than you might think. 10 minutes of prep and you'll have the best cobbler of your life!
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Ingredients
  • 3 pounds fresh berries cleaned and sliced
  • 1 lemon zested and juiced
  • 2 teaspoons cornstarch
  • 1/2 teaspoon vanilla extract
  • 1/3 cup white sugar
  • 2 cups all-purpose flour
  • 3/4 cup powdered sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup cold butter diced
  • 1 cup half and half
Instructions
  • Preheat oven to 350 degrees. Spray a 9×13 pan with nonstick cooking spray.
  • In a medium-size mixing bowl, toss berries with lemon zest and juice, cornstarch, vanilla, and white sugar. Spread them out in the 9×13 pan.
  • In a large mixing bowl, stir together flour, powdered sugar, baking powder, and salt. Use a pastry cutter to cut in butter until it resembles a course meal, or pulse the whole thing together in a food processor.
  • Pour in half and half and stir to form a thick batter.
  • Scoop the batter in large clumps on top of the berries to form a nice cobbler crust.
  • Bake in the preheated oven for 1 hour.
Notes

Nutrition

Calories: 435kcal | Carbohydrates: 71g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 408mg | Potassium: 373mg | Fiber: 5g | Sugar: 36g | Vitamin A: 555IU | Vitamin C: 23.9mg | Calcium: 119mg | Iron: 2.1mg
Course: Dessert
Cuisine: American
Keyword: Berry Cobbler

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Scottie

Just made this recipe for July fourth holiday. Used fresh picked blueberries and raspberries. Served to some of my down home country friends and everyone says this was gooooooood! Made the batter a little different from the recipe, didn’t have a food processor, so I mixed by hand and plopped the clumps on the berries. Turned out like scones sitting on top soaking up the berries underneath. Thank you for such a great recipe.

Sallie

I have made different types of cobblers for many years believe me I am an older woman I come from the old-school, never had a bottom crust always made my own batter for the top which is very similar to what they are using, but it covered the whole top you did not drop it on by the spoonful you would spread it across the top of the berries it was a cake batter like not a cake mix but it was thin like that and it was excellent.

MARIE

I grew up eating blackberry cobbler and they have been made in our family for over a hundred years. And are very popular here in the deep South. And a cobbler has no bottom crust, pies yes cobblers no. This is as. Close to my grandma’s cobbler as possible.

Marcello Pecchenino

OK everybody, my Grandma from Italy would make this from berries or fruit, she would make the filling first, thick, wet, and gooey, then she made the cobbler dough which was a stickley semi sweet dough. She would pour the filling into a casserole dish then with a big spoon would drop big round clumps of Cobbler Dough all over it, and throw it in the oven at like 375 degrees for 45 min to an hour. what came out os somethings only the GODS would eat. She then served it up with homemade vanilla Gelato ! GOD I MISS… Read more »

Jeffrey Scott Taylor

5 stars
My boys and I just tried this recipe. We picked the blackberries fresh from the backyard. Delicious!

Lori Yeust

5 stars
You have the most awesome recipes!
I vote you for a food network star😉

Barbara Newman

When using fresh peaches, do you have to cook or blanch the peaches first?

Suzanne

I picked dewberries on my parents’ property & made this recipe to bring to our annual, neighborhood crawfish boil. It was a HIT. It almost looked like the Pyrex dish was licked clean! Question: Use a large lemon or a regular-sized / small-ish lemon for this recipe? I used the latter. I’m sure either would work, but was wondering if you’d clarify. Thanks for the recipe… it will be my go-to from now on. Also, if people want a thicker cobbler, just use a smaller baking dish. The fruit will happily bubble away, as it always does at that temp… Read more »

lisa Turley

I just love her and the videos she’s so easy to listen to

Janice Hill

Websters dictionary says a cobbler is a deep dish fruit dessert with a thick top crust. I’m sure the variances are just other peoples preferences.

Kevin

I believe these is a lot of confusion between cobbler, crumble and a Betty …from what I understand a Cobbler is slightly wet ,crumble completely dry and the Betty wet.

I had to substitute for the half and half and the lemon zest, but otherwise, this was most delicious!!
Thank you so much for the most wonderful recipe that I am saving!! It wasn’t the recipe I was looking for when I came looking, but I will most certainly make it again! My guests were most appreciative.

Mahesh Manocha

I made the peach cobbler last nite had some frozen peaches it came out so good then I saw mixed berry cobbler I am going to make today seems so tempting will let you know tomorrow how it came out

4 stars
To make an 8 x 8 could you just half the recipe? I guess it would be okay to freeze half?

Julie

can I make this using GF flour?

Patricia

Love your cobbler recipes. Made it with fresh peaches. First time making cobbler and liking the topping and not just the fruit. Added a teaspoon of almond extract to the batter then sprinkled it with turbinado surgery for extra crunch. So good, thanks for all the great recipes.

Cathy

3 stars
I’ve never used icing sugar in the cobbler part. I’ve used rolled oats, brown sugar. Made enough to cover the top completely so everyone gets lots of the cobbler topping with the fruits. Rhubarb mixed in with all that beautiful fruit would be yummy too. ?

Kevin

Then it would be a crumble

Val

Sounds like Apple crisp topping to me, not cobbler!!!

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