Rustic Summer Berry Cobbler (Printable)

A warm dessert with mixed summer berries and a golden biscuit topping served with vanilla ice cream.

# What You Need:

→ Berry Filling

01 - 4 cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
02 - 1/2 cup granulated sugar
03 - 2 tablespoons cornstarch
04 - 1 tablespoon lemon juice
05 - 1 teaspoon vanilla extract
06 - Pinch of salt

→ Biscuit Topping

07 - 1 cup all-purpose flour
08 - 1/4 cup granulated sugar
09 - 1 1/2 teaspoons baking powder
10 - 1/4 teaspoon salt
11 - 1/4 cup unsalted butter, cold and cubed
12 - 1/2 cup whole milk
13 - 1/2 teaspoon vanilla extract

→ To Serve

14 - 6 scoops vanilla ice cream

# How to Make It:

01 - Preheat the oven to 375°F.
02 - In a large bowl, gently combine mixed berries, 1/2 cup sugar, cornstarch, lemon juice, vanilla extract, and salt. Transfer into a 9-inch baking dish.
03 - In a separate bowl, whisk flour, 1/4 cup sugar, baking powder, and salt. Incorporate cold butter cubes until mixture resembles coarse crumbs.
04 - Stir in milk and vanilla extract into the biscuit mixture until just combined, avoiding overmixing.
05 - Drop spoonfuls of biscuit dough evenly over berry filling, leaving gaps for steam to escape.
06 - Bake for 35 minutes or until topping is golden and the berries are bubbling.
07 - Remove from oven and let rest for 10 minutes.
08 - Serve warm with one scoop of vanilla ice cream per portion.

# Expert Tips:

01 -
  • It rescues overripe or mismatched berries and turns them into something people will ask you to make again.
  • The biscuit topping bakes up crisp on the edges and soft in the middle, soaking up just enough berry juice.
  • You can have it in the oven in twenty minutes, no mixer required, and it still feels impressive.
02 -
  • Cold butter is non-negotiable—if it's soft, the topping turns dense instead of crumbly and light.
  • Don't stir the biscuit dough more than necessary or it will bake up tough and chewy instead of tender.
  • If using frozen berries, add them straight from the freezer without thawing to avoid extra liquid in the filling.
03 -
  • Use a glass or ceramic baking dish so you can see when the juices start bubbling thick and glossy along the sides.
  • Let the cobbler rest for ten minutes after baking—it sets the filling just enough to scoop without falling apart.
  • Always serve with vanilla ice cream, not whipped cream—the cold, creamy contrast is what makes this dessert unforgettable.
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