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’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. ?
Then it would be a crumble
Sounds like Apple crisp topping to me, not cobbler!!!
When using fresh peaches, do you have to cook or blanch the peaches first?
Nope, you don’t.
I am making peach cobbler for our 40th class reunion. What is the best way to keep it warm? Can we use chafing dishes
Yes, that should work.
To make an 8 x 8 could you just half the recipe? I guess it would be okay to freeze half?
Yes you can!
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 & time; mind the crust in the oven after one hour & adjust the baking time in small increments if / as needed. Easy peasy!
I just love her and the videos she’s so easy to listen to
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.
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 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.
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.
What did you substitute the half and half with?
With crust or without…
My mom and I make it with two crusts….
Made with flour, salt, baking powder, shortening and enough milk to make a stiff crust… Roll it out… 1 crust for bottom, one for top. Roll thicker than a pie dough…. Berries… Sugar and flour to thicken just enough. The bottom crust does not get soggy.
We eat it with carnation/cream or milk and sugar mixed in. Crust stays in good size pieces, doesn’t fall apart like a batter or pie crust wouldnin milk. We like it warm. So with or without crust is all in how you had it as a kid… This is our way, mama was from WV. Would be nice if I could put a picture here, as I just made 2 a couple of weeks ago…
mom always made it the same as your family,top and bottom crust.we are grom wv also and mom is an excellant cook.love mine with can milk!!!
This recipe looks easy and delicious. Wondering if you have tried making this with gluten free flour?
I have not, but a blend like Cup for Cup may very well work.