Freezer Friendly Berry Cobbler

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This mixed berry cobbler is a delicious and easy way to use up your summer berries. You can make it with fresh or frozen berries, and even freeze it before baking for later. You won’t be able to resist this warm and comforting dessert.
Dessert
Freezer Friendly
Quick & Easy

If you’re like us, you probably end up with a ton of berries in your fridge every summer. Maybe you picked them yourself, or maybe you bought them at the farmers market or the grocery store. Either way, you need a way to use them up before they go bad, right?

Well, look no further than this freezer friendly mixed berry cobbler to preserve those amazing, ripe berries to enjoy all year round. It’s one of our favorite desserts to make with berries, because it’s so easy and delicious. You just toss the berries with some sugar, cornstarch, lemon juice, and vanilla, and then spread them in a baking dish. Then you make a simple dough with flour, sugar, butter, and boiling water, and drop it over the berries. Bake it until golden and bubbly, and voila! You have a scrumptious cobbler that is bursting with juicy berries and topped with a crispy crust.

This recipe is adapted from the peach cobbler recipe from Pinch of Yum, which we love so much. The topping is the best part, because it’s incredibly easy to make, and turns out buttery, sweet, and crunchy. It goes so well with the soft and tart berries. You can serve this cobbler with whipped cream or ice cream, or just enjoy it plain. It’s amazing either way.

One great thing about this recipe is that you can easily scale it up to make as many cobblers as you want. You can easily find disposable 8x8 inch pans that are perfect for making multiple cobblers at once, and even gifting a few to friends and family without having to ask for your pans back later. This is a great way to preserve your berry bounty for later and have a warm and cozy dessert anytime you want.

Note on berries

You can use any kind of berries for this cobbler, but we recommend using a mix of different types for more flavor and texture. Some berries that work well are blueberries, raspberries, blackberries, strawberries, cherries, cranberries, and currants. You can also use frozen berries, but do not thaw them before adding them to the baking dish. You may need to increase the baking time by 5 to 10 minutes if using frozen berries.

Note on storage and reheating

You can store the leftover cobbler in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months (see recipe below for instructions). To reheat the cobbler, you can microwave it for a few seconds, or bake it in a 350°F oven for 10 to 15 minutes, or until warm. You can also reheat individual servings in a toaster oven or an air fryer for a crispier topping.

Freezer Friendly Berry Cobbler

Freezer Friendly Berry Cobbler

Prep Time:
10 min
Cook Time:
30 min
Total Time:
40 min
Serves:
6
Difficulty:
Easy
Equipment Needed
  • 8in X 8in baking pan
Ingredients

For the Filling:

  • 4 cups mixed berries
  • 1/4 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tsp lemon juice
  • 1/2 tsp vanilla extract

For the topping:

  • 1/4 cup salted butter, melted
  • 1/3 cup sugar
  • 1/2 tsp vanilla
  • 1/2 cup flour
  • 1/2 tsp baking powder
  • a pinch of salt
  • 1/8 cup turbinado sugar
  • whipped cream or vanilla ice cream for serving
Instructions
  1. Preheat oven to 375°F and lightly grease an 8x8 inch baking dish.
  2. In a large bowl, toss the mixed berries with the granulated sugar, cornstarch, lemon juice, and vanilla extract. Transfer the berry mixture to the prepared baking dish and spread it evenly.
  3. In a medium bowl, mix the butter, sugar, vanilla, flour, baking powder, and salt until it forms a cookie dough like batter.
  4. Drop the dough by heaping tablespoonfuls over the berry mixture and spread it out evenly with a rubber spatula.
  5. To Bake Now:
  6. Bake for 20 minutes or until the topping starts to turn golden and the filling is bubbly.
  7. Sprinkle the turbinado sugar over the top of the cobbler, then continue baking for another 10 minutes.
  8. Let the cobbler cool slightly before serving with whipped cream or ice cream if desired.

To Freeze and Bake Later:

  1. Cover the unbaked cobbler tightly with plastic wrap and foil. Freeze for up to 3 months.
  2. When ready to bake, preheat oven to 375°F and remove the cobbler from the freezer.
  3. Remove the plastic wrap and foil from the baking dish. Bake for 30 to 40 minutes or until the topping starts to turn golden and the filling is bubbly.
  4. Sprinkle the turbinado sugar over the top of the cobbler, then continue baking for another 10 minutes.
  5. Let the cobbler cool slightly before serving with whipped cream or ice cream if desired.
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