One of my favorite cooking tips is to keep a bag of frozen mixed berries in your freezer. Frozen berries are more economical and often sweeter than fresh berries you find in the grocery store! With that bag of berries you can make a lot of different things – including this easy berry cobbler!
I like creating recipes that make you confident and excited to make them! This cobbler starts with frozen berries (which is always a great thing), it has a fluffy, biscuit-like topping that comes together quickly. AND it’s gluten free!
On a whim I decided to dust the top with cinnamon and clove to give it some snickerdoodle vibes, and let me tell you… it was the best decision and something I didn’t know I needed in my life. The berry-snickerdoodle combo is fabulous!
Berry Cobbler Recipe ingredients
- Frozen berry mix: blueberries, raspberries, blackberries
- Granulated sweetener: I used coconut sugar in this recipe, but you can use any granulated sweetener you prefer.
- Gluten-free flour blend: I included the blend I prefer in the recipe notes
- Lemon
- Baking powder
- Sea Salt
- Butter: if you need this to be dairy free you can use coconut oil or a dairy free butter replacement
- Milk: Any type of milk will do here
- Cinnamon
- Cloves
How to make Berry Cobbler
- Preheat your oven to 375F.
- Put the frozen berries in a baking dish and sprinkle with a little sugar, flour, and a squeeze of lemon.
- In a food processor, pulse together the flour, sugar, baking powder, and salt. Than the cold butter.
- Add the lemon juice and milk to the mixture until a shaggy dough forms.
- Drop by spoonfuls over the berries. Sprinkle with cinnamon, sugar, and cloves.
- Bake for 45-50 min until bubbly and the biscuits are cooked through.
Mixed Berry Cobbler variations
Can you use different kinds of fruit in this cobbler?
Yes! This works well with equal amounts of frozen peaches, fresh apples, or a single kind of berry.
Can you make this cobbler dairy-free?
Sure! The only dairy in this cobbler is the butter in the topping. You can substitute palm shortening or a dairy-free butter substitute.
How to serve Snickerdoodle Cobbler
We loved this cobbler served with some whipped cream or a scoop of vanilla ice cream.
Because it’s a “healthier” treat, it could also double as a breakfast treat served with some vanilla Greek yogurt.
How to store Mixed Berry Cobbler
Store any leftovers covered and refrigerated for up to 5 days. The easiest way to reheat leftovers is by microwaving.
More Desserts with Frozen Mixed Berries
I LOVE berry desserts! I love how versatile a bag of frozen mixed berries is. I’ve used it in a few other sweets on my site:
Easy Berry Sauce is an easy topping for ice cream sundaes, crepes, pancakes, waffles, or anything that could use a sweet, fruity sauce.
Gluten-Free Berry Hand Pies are a fun alternative to a full-size pie for Thanksgiving! They freeze and reheat well, too.
If you make one of my recipes, be sure to post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!
Berry Snickerdoodle Cobbler Recipe FAQs
Crisps have a topping that is oat-based and more crumbly-crispy. Cobblers have a biscuit-like topping and is more fluffy than a crisp.
Cobbler is a dessert with fruit on the bottom and a biscuit topping on top. Pies typically have pie crust on the bottom with filling and either a crust on top or a crumbly oat mixture.
Usually this is because the fruit breaks down too much or too quickly – like if the fruit is too ripe. Using frozen berries should remedy this.
The cobbler is cooked through when the fruit component is bubbly around the edges and the biscuit topping is cooked through. You can stick a knife into the topping to check for doneness.
Berry Snickerdoodle Cobbler Recipe
Frozen berries make this berry cobbler SO easy -- year round! The topping is my favorite, though. It's a buttery cross between a biscuit and a cookie with the signature cracked cinnamon-clove topping of a snickerdoodle. The best part? It's gluten-free and naturally sweetened!
Ingredients
For the filling:
- 1 1/2 pounds or 6 cups frozen berry mix (blueberries, raspberries, blackberries)
- 1/4 cup coconut sugar or another granulated sweetener
- 1 Tablespoon gluten-free flour blend (see note)
- Juice from 1/2 of a lemon
For the topping:
- 1 1/2 cups gluten-free flour blend (see note)
- 1/2 cup + 2 teaspoons coconut sugar or another granulated sweetener
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 8 Tablespoons cold butter
- 1/2 cup almond or coconut milk
- Juice from 1/2 of a lemon
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
Instructions
- Preheat your oven to 375 degrees F.
- Put the frozen berries in an 8-inch square baking dish. You could also use a 7x11" baking dish if you have it. Sprinkle 1 Tablespoon of flour, 1/4 cup coconut sugar, and lemon juice on top. Push the berries around to distribute the flour and sugar somewhat evenly.
- In the workbowl of a food processor pulse together the flour, 1/2 cup coconut sugar, baking powder, and salt. Cut the butter into 1/2 inch chunks and add them to the processor, pulsing a few times after each addition. Continue pulsing the flour mixture and butter together until it resembles a coarse, crumbly mixture and there are no large butter chunks. Don't over process it.
- Squeeze the lemon juice into the 1/2 cup of milk, then drizzle the mixture into the processor while continuing to pulse. Pulse until a thick dough forms.
- (If you don't have a food processor, use a pastry blender or two knives to combine the flour mixture and butter -- like you would making pie crust or biscuits. Then stir the liquid in by hand.)
- Add large spoonfuls of dough on top of the berries. It doesn't need to be spread evenly. Combine the 1 Tablespoon coconut sugar, cinnamon, and cloves and sprinkle it over the dough.
- Bake for 45-50 minutes until the berries are very bubbly and the topping is cooked all the way through.
- Serve with your choice of ice cream or whipped cream.
Notes
Nat's Notes:
- I use an old King Arthur GF flour blend recipe that's no longer online. It does so well in a few things like pie crust, pancakes, and biscuit-type of things like this. The basic recipe is this: 8 cups brown rice flour, 2 cups potato starch, 1 cup tapioca flour.
- Gluten-free flour blends vary wildly. If you use a different kind of flour and your dough is too dry or too wet you might need to add a little extra liquid or flour.
- If you use fresh berries you can reduce the amount by 1 cup since they tend to take up less space than frozen ones.
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