Black and Blue Mixed Berry Cobbler {VIDEO}

Berry Cobbler is a dessert classic everyone loves!  Blackberries and blueberries are topped with a delicious biscuit-like dough and baked in ramekins for the perfect single-serving dessert.  Serve fresh out of the oven with a scoop of ice cream and mixed berry cobbler is irresistible!

We have a passion for cobblers and pie all year long at our house, like Layered Walnut Pumpkin Pie, Upside Down Apple Pecan Pie and Meyer Lemon Pie.

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Mixed Berry Cobbler

This is a very simple dessert, which is easy enough to make about any night of the week, but is fancy enough for company!

I just love blackberries.  Growing up, blackberry pie was one of my favorites.  My grandma was always baking pies, and I’d choose pie or cobbler over cake any day. When I was in middle school, with braces, blackberry pie was off limits, so that only made me crave it more.  For two long years, blackberry pie was all I thought about (and maybe that cute Darryl Weinrich 🙂 ).

Now that I’m all grown up, I don’t just casually pull out my rolling pin and make pies every day (like my 13 year old self dreamed I would).  Cobblers are great for those who aren’t much of a pie baker, and I love that you can bake cobbler in ramekins for individual servings. I encourage you to make this Black and Blue Berry Cobbler …… I wish you could taste it right now because I know you will love it. Big Time. 

How To Make Berry Cobbler

Pies take time (and a bit of talent)…cobblers are so much easier and quicker.

(full printable recipe at the end of this post)

MACERATE THE BERRIES

For this mixed berry cobbler recipe, you will want to macerate the berries. This is simply the process of covering the berries in sugar and letting them sit to draw out their natural sweetness in a lush sauce. This sauce then becomes thick once cooked. This is the part that turns a good cobbler into a knock-out dessert!

Combined blueberries and blackberries in a medium-size mixing bowl and combine with 1/3 to 1/2 cup of sugar (I like to keep them tart so I only add 1/3 cup) and 1/4 cup flour to help thicken the syrup when baking. Set the bowl aside to macerate while you make the biscuit topping.

BISCUIT TOPPING

My berry cobbler was topped with a biscuit-like dough, which is so much easier than pie crust, and every bit as buttery and delicious.

Eating a berry cobbler warm from the oven topped with ice cream is ideal.  As the ice cream melts, it comes together with the juicy, baked berries on the bottom.  The biscuit on top provides a nice buttery complement to the sweet juicy berries and ice cream.

Using another bowl, combine flour, sugar, baking powder and salt. Then cut in cold butter using a pastry cutter or a fork until mixture resembles coarse crumbs.

Then, stir in a little milk just until moistened.

TO ASSEMBLE AND BAKE MINI BERRY COBBLERS 

Spray four 4-ounce ramekins with baking spray and place on a large baking sheet evenly spaced.

Evenly divide the fruit filling into ramekins and dot with butter.

Drop the biscuit topping by spoonfuls onto the berry mixture and bake for 40-45 minutes or until filling is bubbly and topping is golden brown.

Let cobblers cool for about 15 minutes then serve warm with a big scoop of vanilla ice cream.

I love the rustic feel of the berry juice bubbling out over the sides of these little cobblers.  Does that not just scream eat me?!!

**You can also bake them in wide-mouth canning jars, screw on a lid after they cool to take to a picnic, bbq or just keep them in on the counter or in the fridge, for snacking 😉

I’m excited to tell you I have recently partnered with Scotch-Brite Brand , and in the months to come we will be covering clean up after the recipes and around the house!

Cobbler Clean Up

Cobbler might be quick and easy to make, but clean up can be another story.  With filling steeped over the edges and the nonuniform biscuits, berry cobbler is definitely not a tidy looking dish, now is it? In fact, it can be quite messy if you use a little too much filling, as it can easily bubble over as it bakes.

I always put pies and cobblers on a baking sheet to catch the drips and keep them from going to the bottom of my oven.   No matter how careful you are, you can be pretty certain you will have some messy dishes and pans to clean up after baking fruit cobbler and pie………but they are SO worth the mess.

As with all cleaning, I try to get to it as soon as possible.  The longer you leave it sit, the harder the cleanup.  If I remember, I try to line my baking sheet with parchment paper or foil, for easy cleanup.

Thanks to my favorite little cleaning tool, the Scotch-Brite Extreme Scrub Sponge, clean-up can be a breeze. It’s treated to resist bacterial odors and has 4x the scrubbing power than the next leading brand at removing tough baked-on messes allowing me to clean easier and avoid smelly sponges.  A smelly sponge = bacteria.  Did you know the kitchen sponge can be one of the biggest sources for germs in the house. YUCK! The Extreme Scrub Sponge features a long-lasting antimicrobial agent in the sponge and scrubber that provides product protection against bacterial odors.  Now that’s a sponge I want in my kitchen!!

Scotch-Brite Brand cleaning tools help me get the job done right. And………… clean feels good!

Berry Cobbler Tips

• Let the cobbler sit and cool for at least 15 minutes out of the oven. Not only does it allow the cobbler to cool, but gives the juice time to thicken as it cools.
• Make your berry cobbler more delicious and serve it warm with a big scoop of ice cream. But, it’s just as enjoyable when served cool the next day with a dollop of whipped cream.
• What type of fruit can I use in a cobbler recipe? Fresh fruit is always great, but frozen fruit works too! Just be sure to thaw the fruit completely first. You will want to avoid canned fruit or pie filling with a cobbler because it can result in a sickly sweet gummy filling.
• Don’t completely cover the top of the cobbler with the biscuit topping.  Allow space for steam to escape the filling for a more.
• How do I know the cobbler is done, since I can’t see the bottom of the biscuits, and the fruit filling doesn’t thicken until it cools? You can use a thermometer to check the center the cobbler,  should reach 200°F in the thickest part of the biscuit. The filling should be bubbly around the sides, and the tops of the biscuits should be golden brown to deep amber.
• Where’s the best place to store leftover cobbler? If you happen to have leftover cobbler, according to the USDA  it’s safe to store fruit cobbler and pie at room temperature for up to two days because they contain plenty of sugar and acid, which slow bacteria growth. Or if your house is warm, you can store in the refrigerator for up to two days as well. Cover the cobbler with an overturned bowl to keep them protected.
• To reheat cobbler, start with room temperature cobbler, and place in a preheated 350°F oven until warm, about 20 minutes.

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Disclosure:  I have a working relationship with Scotch-Brite Brand, but as always, all views, opinions……and my love of a clean home are all my own.  Thank you for supporting the brands that support TidyMom.