Mixed Berry Cobbler Cups

Our BEST Mixed Berry Cobbler Cups, with fluffy southern cornmeal crust and almonds!

We’ve been collecting wild berries up in the mountains all summer long.

There are several trails off the Blue Ridge Parkway that we visit repeatedly, knowing wild blueberries, blackberries, and sometimes even strawberries are in abundance.

Of course, we buy fresh berries at roadside stands and farmers markets all summer as well. Yet it’s the unexpected discovery of a wild berry patch on a lonely mountain trail that truly gets us excited.

Have you ever tasted wild berries?

The are never as large and uniform in appearance, as farmed berries. Yet their flavor is something to experience… Bright, concentrated, and slightly floral. Heavenly.

When we happen upon a summer berry patch, we bring home bundles of berries to snack on, use in jams, and bake into tantalizing treats!

Today’s Mixed Berry Cobbler Cups recipe is a lovely way to enjoy summer’s bounty. This easy berry cobbler recipe can be made with any variety of berries, mixed in any proportion.

Use half strawberries and half raspberries. Or 3 cups blackberries, and 2 cups blueberries. Or go with 1 cup each of strawberries, blueberries, raspberries, blackberries, and mulberries. Any combination will do, as long as you have 5 cups of berries total.

This Mixed Berry Cobbler Cups recipe is loaded with tangy-sweet berries and covered in a decadent southern topping. The cornmeal crust is fluffy and flavorful, like a sweet version of a southern cornmeal biscuit.

This berry cobbler recipe is fast to prepare and pop in the oven. Then go about making dinner as your dazzling dessert bakes.

Although you can make this cobbler in one large baking dish, I like to bake it in individual oven-proof ramekins. There’s something so satisfying about holding your own little cup of summertime comfort.

How To Make Mixed Berry Cobbler Cups

• Preheat the oven and grease small 6-ounce ramekins for the cobbler.
• Place five cups of berries in a bowl. Toss the berries with sugar, lemon juice, and vanilla. Then scoop them into the ramekins.
• Whisk the ingredients for the topping together and pour it over the berries.
• Sprinkle the top with sliced almonds, and bake!

See? You’ve got this.

Although I love this old fashioned berry cobbler with fresh summer berries, you can make it anytime of year as a frozen berry cobbler.

When making berry cobbler with frozen berries, just remember it may take a few extra minutes in the oven to bake all the way through.

Also Try Our…

Slow Cooker Peach Cobbler

Roasted Strawberry Shortcake Skillet Cobbler

Fresh Strawberry Pistachio Crumble

Summer Blueberry Pie

Mixed Berry Crostata with Lemon Ricotta Cream

Check out our recipe card of the day below…

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Mixed Berry Cobbler Cups

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Mixed Berry Cobbler Cups Recipe - Individually portioned baked mixed berries covered with fully southern cornmeal crust and almonds.

Servings: 8 cups

Ingredients

US Customary - Metric

• 5 cups mixed berries, fresh or frozen
• 1 cup granulated sugar, divided
• 2 teaspoons lemon juice
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup yellow cornmeal, not mix
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup whole milk
• 6 tablespoons melted butter
• 1/2 cup sliced almonds

Instructions

• Preheat the oven to 350 degrees F. Place 8 oven-proof 6-ounce ramekins on a large rimmed baking sheet. Grease the ramekins, or spray with nonstick cooking spray.
• Trim the berries, if necessary. Place the mixed berries in a large bowl. Pour 1/2 cup sugar over the top and add the lemon juice and vanilla. Mix well to coat. Divide the mixed berries evenly between the ramekins.
• In a large bowl, mix the remaining 1/2 cup sugar, flour, cornmeal, baking powder, and salt. Pour in the milk and melted butter. Whisk until smooth.
• Spoon the cornmeal batter evenly over the fruit in the ramekin cups. Sprinkle the tops with sliced almonds.
• Bake the cobbler cups for 40-45 minutes, until the edges are bubbling and the tops are golden. Cool 10 minutes before serving. Serve as-is or with a scoop of vanilla ice cream.

Video

 

Notes

This recipe can be made up to 4 days ahead, and rewarmed. Keep in the refrigerator.

Nutrition

Serving: 1cup, Calories: 355kcal, Carbohydrates: 54g, Protein: 5g, Fat: 13g, Saturated Fat: 6g, Cholesterol: 25mg, Sodium: 381mg, Potassium: 375mg, Fiber: 3g, Sugar: 31g, Vitamin A: 325IU, Vitamin C: 53.4mg, Calcium: 115mg, Iron: 1.7mg

Course: Dessert

Cuisine: American

Author: Sommer Collier

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