Easy Berry Cobbler

Cal Giant | November 3, 2015

Seriously guys, I haven't been this excited about a recipe in a while. Not only is it SO ridiculously easy to make, but it proves that you don't need a long, intimidating list of ingredients or complicated process to make something absolutely amazing. I mean, 6 ingredients?! That's almost unheard of when baking something from scratch. It truly has become my go-to recipe when I'm crunched for time and the great part is, everyone ends up thinking I spent hours making it. It's THAT good.

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Take my word for it, this recipe will come in handy time and time again - last minute dinner parties, work functions, birthdays, you name it! I mean, somehow I've made this bad boy three times in the past two weeks... Alarming, I know. But don't worry, everyone I've made it for tends to gobble it all up before I get a chance to come back for seconds! And technically, I am getting few servings of fruit in - it's just covered in a delicious buttery breading and crust, topped off with my favorite vanilla ice cream... shhh.

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And is it just me or is there something about this fabulous fall weather that makes warm, gooey berries and a moist, crumbly crust taste even better? It's kind of like eating pie on Thanksgiving, but wayyyy easier to make. Win-win in my book. AND the way it makes my kitchen smell while it's baking... I'm drooling just thinking about it. Southern Living, you've done it again.

Disclaimer: I discovered this recipe in January of 2010 through the Southern Living Magazine and it was love at first bite. Thanks, Southern Living!


4 cups California Giant berries (I like using blackberries, raspberries, and blueberries)

1 tablespoon lemon juice

1 large egg

1 cup sugar

1 cup all-purpose flour

6 tablespoons butter, melted


Preheat oven to 375°. Place berries in a lightly greased 8-inch square baking dish; sprinkle with lemon juice. Stir together egg, sugar, and flour in a medium bowl until mixture resembles coarse meal. Sprinkle over fruit. Drizzle melted butter over topping. Bake 35 to 40 minutes or until lightly browned and bubbly. Let stand 10 minutes. Serve warm with sweetened whipped cream or ice cream, if desired.

*4 cups frozen mixed berries may be substituted. Increase bake time by 5 to 10 minutes when using frozen fruit.

Note: For individual cobblers, prepare recipe as directed, and bake at 375° for the same amount of time in 6 (8-oz.) ramekins on an aluminum foil-lined baking sheet.

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I'd LOVE to hear what you think about one of my favorite go-to recipes! Sound off in the comments below!

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