Made from scratch Old Fashioned Berry Cobbler is super easy to make, and completely delicious. With only 10 minutes of prep, you’re going to make this ALL the time. Get ready for the best cobbler of your life!
There’s nothing better than a truly old fashioned cobbler. We could eat this every day, especially in the middle of summer when berries are fresh and plentiful. While we thoroughly enjoy the modern convenience of a food processor, it feels much more authentic to make this by hand, cutting the butter in with a pastry cutter. This is one of those recipes where we can just slow down and enjoy the simplicity of it. Start picking those berries and join us for a mouth watering dessert.
Frozen vs. Fresh Berries:
We like to use fresh berries in our cobbler, but you can use frozen. The end result may a bit runnier with frozen, since the berries end up having extra moisture once thawed. To compensate for this, double the amount of cornstarch in the recipe when using frozen fruit.
Can I make Old Fashioned Berry Cobbler with other fruit?
You absolutely can! Just substitute in three pounds of the fresh fruit of your choice. Just make sure it’s all prepared first (peeled, sliced, pitted).
Crust:
Whether or not cobbler should have a bottom crust is actually a hotly debated topic in some crowds. 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.
Cobbler vs. 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. Both are absolutely delicious in their own unique ways.
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.
Storage and Reheating Instructions
Once cooled, this recipe should be stored covered, in the refrigerator for up to five days. This recipe is also delicious cold. The easiest way to reheat is to dish a serving onto a plate or bowl and microwave on high in 30-second increments until warmed through.
If you like this recipe, you may also be interested in these other delicious cobbler recipes:
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
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.
Can this be made with frozen berries?
You could try and find out. The potential issues I see are the extra water content from freezing.
What about can berrys
I don’t recommend canned berries.
I make it with frozen berries all of the time, I find it turns out well if I thaw them first and mix a Tblsp of cornstarch or arrowroot in the juice as a thickener.
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
Hi. What is half and half
It is a blend of whole milk and cream.
You get it in the grocery store. Its in a carton. Cream and whole milk . it’s already mixed together in a carton in the store.but I have the #1 easiest way to make a cobbler on top of the stove. Or campfire but now I’ve started a new way on top of the stove using append a since I can’t have sugar but natural sugar and its great. Just experiment your own way and it will be great. Put the fruit and milk or even h20 and sugar heat then drop canned biscuits in there. We were camping when we thought of this and it was delicious especially since we were camping
This turned out amazing! Delicious and easy to make!
Can’t wait to make this for Easter. How would you recommend reheating this?
We reheat it in the microwave.
This looks so yummy, I think I’m making it for Easter dessert!!
Make it and serve it hot with vanilla ice cream,,,,,,,,,,,,,,,,,,,,,,,,,,,,its to die for !
Sounds and looks yummy. I like the individual ramakin ones in the picture. Ann….you shouldn’t be so narrow minded and judgmental. If you like a bottom crust make it that way. I personally don’t care as long as there’s sugar involved and if it’s that pretty it’s a bonus.
Great recipe! I’m 64 and this is the first time I’ve seen a cobbler recipe so close to what I grew up with. It’s pretty close to my grandmother’s recipe, except she used granulated sugar instead of powdered sugar. And never a bottom crust for a cobbler. Pies yes, cobblers no.
That’s not an old fashion cobbler! It really looks good and it is easy. But a cobbler has a top AND a bottom crust. Just sayun.
Thanks for your critique, but I respectfully disagree that a bottom crust is required for an old fashioned cobbler.
Yeah I have never done a bottom crust nor did my mother or grandmother. I will need to try this one.
Bottom, top, middle crust it all depends what each family considers a cobbler. I have been served many types and fruits and each so called cobbler was different. My Mom always used either a round pan or square glass bowl. A layer of fruit was first spread out about a half inch thick. Next a layer of dough strips was laid on top of the the fruit and another layer of fruit was layed then a layer of fruit with the last layer was dough strips. When cobbler was baked everything was cooked right and it was the best.
I know that each person has their preference, but the way my Mom dit it is what I really like.
Correct!
Yes it is. Just sayin the one with the pie dought crust would be a pie
Uh. That would be a pie…
That’s called a pie!
My mother in law made what everyone considered was the very best cobbler and it was enclosed in rolled dough- yes bottom crust included. The outside of the crust was golden brown and crispy while the inside was gooey from the fruit filling. It was so scrumptious. Unfortunately she passed away without writing the recipe, but truth is, I don’t think she ever had a recipe.
My grandma also does that, cobblers have both top and bottom crust- thick on bottom and flakey on top. It’s the best.
yeah – no, cobbler does NOT have a bottom crust and certainly NOT a rolled crust! That would be PIE
Not having a crust is a southern thing. When I first moved to TX I was surprised at what was called cobbler and asked about the crust. I received strange looks. It is a southrrn thing to not have crust, but to make like a biscuit or cake topping. Just sayin’.
Yes it does and I agree with you one hundred percent!!!!
My grannie made the very best cobblers when I was growing up and they did NOT have a bottom crust!!! It’s called a pie with a bottom crust.
Ann, Whether a cobbler has both a top and bottom crust, or just a top, does not matter. It actually depends on what part of the country the original recipe comes from. I have a recipe in my family that was handed down for generations. It too, has only the top crust.
I’M A BAKER, A COBBLER DOESN’T NEED A BOTTOM. IT’S THE TOP THAT MAKES IT A COBBLER, OR A CRISP OR A CRUMBLE. IF IT HAS A BOTTOM, THAT’S CALLED A PIE. THIS IS A GREAT RECIPE. THIS CAME OUT TERRIFIC!
Cobbler comes from the meaning “cobbled together”. Different regions, different ways of making it. I was taught to make it with sweet biscuit dough dropped on it so the juices bubble up between the dough while it bakes . This was from my grandma who used to bake it in a wood stove. I learned to make it in a cast iron skillet, and still do to this day. BTW, I make my biscuits from scratch, pick the berries and have made it this way for over 50 years….so I guess mine is “old fashioned”. I’ve never heard of using a cake mix for cobbler, wouldn’t that be another kind of desert?
Ive been in food bev and hospitality industry for almost 2 decades and. I would have to say 75% of all cobblers are Top only however each family and individual makes it there own way. Best cobbler ive ever had was from a restaurant in Hershey, PA…Houlihans. It was called Triple Berry Cobbler…they were made in individual–personal white casserole dishes. I believe it was blackberries, black raspberries, and blueberries with a hint of lemon zest with cobbler dough on the top only. They were made to order and came wjth a scoop of in-house made vanilla bean ice cream. Extremely addictive….at one point i was going with frjends and/or family atleast once a week usually 2 or 3 times for a few months in a row. The restaurant is one of two that are ran along side from one another. Devons–daily fresh upscale seafood based restaurant and then Houlihans–American upscale with a variety of North American regional items with some multi-cultural flavors. However, while both remain busy daily and still have great food and drink options they have lost the touch that once brought me in several times a week. From appetizers and soups to entree s and desserts, it was the full experience which few restaurants can boast. When you can go somewhere and from start to finish every choice is not just good but amazing. Both places have changed their menus too many times and have removed every item from start to finish that brought me back on a consistent basis and the triple berry cobbler is one of those.
Wrong…My grandmother, , Mother, or me never put a bottom crust. In fact never knew anyone that did. Just saying!!!
No disrespect for anyone here, but shouldn’t the comments be guided to questions and comments on the results people had with the recipe and if they liked it or had a question on something. A lot of us look through the comments to get others views of how the recipe worked for them and if they liked it, not a back and forth about what a cobbler is.. . Since there were no comments on that I will go by the picture and say it looks great and I will be trying this cobbler recipe. Thank you for taking the time to share your recipe.