A tangy, fruity affair

So yes. I’ve been meaning to bake a cobbler for a long time now. I was mostly putting it off because I wanted to bake a peach cobbler. But the peaches eluded me. By some inspiration from something that I read/saw online, I decided to go for a Mixed Berry Cobbler. If finding one berry was difficult in a tropical country like India, imagine the pain of finding four types of berries! But I was lucky here- though I couldn’t lay my hands on fresh berries, I got frozen berries. No complaints there.

The berry assortment

Now, given peaches are sweet and juicy, peach cobblers lie on the sweeter side of the spectrum. But the mixed berries cobbler is not for the sweet toothed.. the tanginess of the berries come together in an amazing way. You can, of course, adjust the sugar levels to compensate for the tanginess. I let mine be less sweet and more tangy so that they taste even better with ice cream.. 😉

And the biscuity crust. That is nothing but your normal scones (aka biscuits) cut into cubes and baked with the berries.

Enough of small talk. Let’s dive into the recipe now!

Mixed Berry Cobbler:

Mixed Berries:

I used frozen berries. But if you could get fresh ones, even better.

  • 1 cup raspberries
  • 1 cup strawberries
  • 1 cup blueberries
  • 1 cup blackberries
  • ¾ – 1½ cups granulated white sugar
  • ¼ cup cornflour


  • Drain the juice from the berries (you can then combine them into a fruit cocktail 😉 ) and set aside.
  • Take a 9-inch pie dish and toss together the berries, sugar and cornflour.
  • You can adjust the amount of sugar to match your taste buds. Anywhere between ¾ to 1½ cups of sugar should do.
  • The cornflour is added to prevent the berries from sticking together.
  • Set aside once mixed while we make the biscuits.

Biscuit Crust:

  • 1⅟3 cups all-purpose flour (+ 2 tbsp)
  • 1½ tsp baking powder
  • ¼ tsp salt
  • ¼ cup granulated white sugar (+ 2 tbsp)
  • ¼ cup cold, unsalted butter
  • ¼-½ cup milk
  • 3 tsp cinnamon


  • In a large bowl, whisk together the flour, sugar, salt and baking powder.
  • Bring the butter to room temperature, cut them into small cubes and then refrigerate them until firm.
  • Add the butter into the flour mixture and cut through using your fingers till the flour is coarse. You can also use a pastry cutter or two knives for cutting the butter into the flour.
  • Add the milk in small quantities to the flour mixture and knead them into a soft dough.
  • Monitor the amount of milk you add to the flour. You don’t want a sticky mixture. Depending on your flour, you’ll need anywhere between ¼ to ½ cup of milk.
  • On a floured surface, roll out the dough.
  • Cut the dough into small discs and then cut them into smaller cubes.
  • Now, take 2 tbsps each of the flour and sugar, and cinnamon and toss them with the cut cubes and set aside.

Assembling the cobbler:

  • Pre-heat your oven to 200˚c.
  • Take the pie plate containing the mixed berries and assemble the biscuit cubes on it, so that you cover the entire surface of the berry mixture.
  • Sprinkle some cinnamon and sugar on top of the biscuits.
  • Bake anywhere between 30-40 mins until the biscuits are done and a toothpick inserted into the center comes out clean.
  • The cobbler is now ready.
All set to be baked

The cobbler can be served warm, with ice cream (preferably Vanilla flavored so that the taste of the berries is not lost) or with whipped cream. Oh.. they also taste good cold.. 😉

Tuck in!! 🙂

Mixed Berry Cobbler

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