The Best Berry Cobbler
Everybody needs a “go to” dessert that looks (and tastes) like it took a long time to make when in reality it took about ten minutes. I have a recipe in my cookbook for berry cobbler that is exactly that. The ingredients are always in my kitchen and it takes no time to make. The recipe is called Mary Liz’s (not Leslie’s) Berry Cobbler.
I know it sounds like an odd name for Berry Cobbler. But here is how the name came about. When I published my own cookbook a few year’sago, I knew I would include my berry cobbler recipe. I had probably made it fifty times for my family and friends and served it at many dinner parties. When I went to title the recipe in the book I couldn’t call it “My Berry Cobbler”. The recipe is actually one that my best friend created. She shared it with me and I loved it so much that I made it like a gazillion times. In fact, I made it so many times that all of our friends started calling it “Leslie’s Berry Cobbler”! But I wanted to give credit to the creator of the recipe. So I decided to name it, “Mary Liz’s (not Leslie’s) Berry Cobbler”.
The entire recipe has only six ingredients. (And you really need to use frozen berries, not fresh ones. I promise it is better with frozen!) It really only takes about ten minutes to make. Of course, it does need to cook in the oven for about forty minutes.
The ingredients are pretty simple.
I use softened butter which helps to speed the time to make the topping.
It almost looks good enough to eat without cooking. Hahaha.
The Best Berry Cobbler
In ten minutes, whip up this dish and wow your guests (and yourself!). Easy to make and even easier to eat!
- 5 cups assorted FROZEN berries (blueberries, raspberries, strawberries)
- 1 1/2 cup of sugar
- 1 1/2 sticks softened butter
- 1 1/2 cups rolled oats
- 1/4 cup flour
- 1/2 tsp cinnamon
- Sprinkle berries in a shallow baking pan (they should cover 1/2 up the edge of the pan
- Mix all other ingredients together (you can use your hands if that helps with consistency)
- Sprinkle this mixture on top of the berries and cover completely (if you need more topping, make more… many people think this is the yummiest part!)
- Bake at 350 degrees for 35-40 minutes or until top is slightly brown
- Serve with vanilla ice cream
It's really important to use frozen berries. If you let them thaw then the cobbler will be runny. And fresh berries just aren't as good. I never would have believed that until I tried it.
Amount Per Serving: Calories: 273Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 30mgSodium: 92mgCarbohydrates: 40gFiber: 3gSugar: 29gProtein: 2g
P.S. I just had to add that I gave up sweets about five years back (I will share that story sometime) so I haven’t had this fabulous cobbler for a long time. I still make this recipe all of the time, even though my house smells like berry cobbler everywhere. Including upstairs and in my backyard! It kills me but I love how much joy it brings everyone else.
If you make this recipe, please let me know what you think. Just knowing you got to enjoy this fabulous dessert will make me very happy. It will almost be as good as having some myself!
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I make a similar recipe for an apple crumble topping but use soft brown sugar (light). Not sure what this is called in USA – it’s like icing sugar with molasses addded. I also often use this sugar in a custard. It gives an almost caramel flavour. Yummy.
Glad you enjoyed your trip to New Zealand.
WOW! That sounds amazing… I know my sons would love this!
Yummy! I’m making this tonight. My husband loves blueberry cobbler and I know he’s going to love this!
-Also, I love that you actually use your Rae Dunn!????
If I have it, I’m gonna use it! How did yours turn out?!
Do you serve it warm? Can it be made ahead? Could I add it to mason jars as gifts?
sounds amazing. happy to find your blog
I made it for Christmas. It was good but was extremely sweet, so the next time I make it I’ll cut out lots of the sugar. The fruit is sweet enough, so what can I add to replace the sugar I take out?
Awesome recipe, I can’t wait to show my mother this.
Silly question, do you use rolled oats or quick oats? Thanks. It sounds delicious.
Leslie, what software did you use for your cookbook?
Good Morning Leslie! Your Berry Cobbler sounds fabulous! I am living with my son and his family temporarily and know they would all love it! I’ll have to make it some afternoon for them to enjoy for dessert! As always, your blog holds a delightful story which I loved! Have a wonderful, blessed day! Lucy!
This is more of a crisp than a cobbler. It sounds delicious, and your pictures are lovely. I make a berry crisp that is similar, and everyone raves about it, but I am dying to try yours for a different take! I love trying new recipes! Thank you for sharing it. It is so sweet of you to still make the cobbler to bring others joy, even though you can’t eat any! 🙂
Love these “go to” recipes!
I have a Cherry Dump Cake recipe that was my MoMa’s from the 1950’s that we all enjoy.
Thanks for sharing!
What is the name of your cookbook and is it still available? Can’t wait to try the cobbler.
Sounds like a crowd pleasing recipe. Can’t wait to make it and serve it to family!
I usually make dessert on Sunday nights for our family meal. Mary Liz’s Cobbler is on the list for this Sunday! Thanks for sharing!