Mixed Berry Cobbler

This Easy Quadruple Mixed Berry Cobbler is the easiest summer dessert you’ll ever make. And it might just be the most delicious too.

Juicy blueberries, blackberries, raspberries, and boysenberries bubble together under a sweet, buttery topping that’s so simple, it almost feels like cheating!

I’ve made this cobbler more times than I can count, and every time it disappears faster than I can grab a second helping. Trust me, after one bite, you’ll understand why this has become one of my go-to summer desserts.

Why You’ll Love This Mixed Berry Cobbler

If you ask me, summer was made for fresh berry desserts. And when you have a fridge full of gorgeous Oregon berries that need to be used before they go fuzzy, this cobbler is the answer.

• Fast and easy: It takes less than 10 minutes to throw together.
• Flexible: Use whatever berries you have on hand.
• Tastes incredible: That mix of tart berries with the sweet, crumbly topping is pure perfection.
• Minimal cleanup: One bowl for the topping, one baking dish for the berries—done.

Ingredients Needed

Before you get started, make sure you have everything you need:

• Berries: I use a mix of blueberries, blackberries, raspberries, and boysenberries. Any combination works!
• Lemon juice: Just a squeeze brightens up the fruit filling.
• Flour, sugar, and egg: These come together to create a rustic, crumbly topping.
• Butter: Thinly sliced and scattered over the top so it melts into every delicious bite.

(Exact quantities are listed below in the printable recipe card.)

How to Make Mixed Berry Cobbler

This is about as easy as homemade desserts get. Always refer to the full recipe card below, but here’s a visual summary:

1. Preheat the oven to 375°F and butter a 9×9 baking dish.
2. Toss the berries with a little lemon juice and spread them evenly in the dish.
3. Make the topping: In a small bowl, combine the flour, sugar, and egg. The mixture will be very crumbly; this is exactly what you want.
4. Assemble: Scatter the crumb topping over the berries, then top with thin slices of butter.
5. Bake: Pop it into the oven and bake for 45-50 minutes until golden brown and bubbling.

Pro Tip: Don’t expect the topping to behave like cake batter! It will look dry going into the oven but turns beautifully golden and crisp as it bakes.

Using Frozen Berries

Living in Oregon, we have an overwhelming amount of big, beautiful, fresh berries during the summer months. But, if you live in an are where berries can’t grow, or it’s not summer, your best bet is to use frozen berries.

When I make any of my summer cobbler recipes, including Blackberry Cobbler, Blueberry Cobbler, Super Easy Peach Cobbler, Cherry Cobbler to name a few, I will often use frozen fruit if it’s not in season.

To adjust the recipe, simply add the fruit to the pan and let the pan sit in the oven when it preheats. Then, add the topping and bake per the instructions. That’s it!

Serving Suggestions

I think this mixed berry cobbler is best served warm, straight from the baking dish, with a big scoop of vanilla ice cream melting over the top. But honestly, it’s just as good eaten cold with a fork standing at the counter (no judgment).

This dessert is perfect for casual summer gatherings, 4th of July parties, or anytime you need something easy, fresh, and crowd-pleasing.

Storage Tips

• Refrigerator: Store leftover cobbler in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm individual servings in the microwave for about 30 seconds, or reheat the whole pan in a 300°F oven until heated through.
• Freezing: You can freeze baked cobbler, tightly wrapped, for up to 2 months. Thaw overnight in the fridge before reheating.