Forget pies, y’all. Cobblers are where it’s at. This Lemon Berry Cobbler is probably one of the easiest, most satisfying desserts you can make. The bottom fruit layer only takes about a minute to mix together (thanks to frozen berries) and the top layer, which is like a sweet biscuit, takes just a few minutes more. The combination of sweet and tart flavors in this super fast and easy Lemon Berry Cobbler is the perfect end to any meal. (Or a wonderfully sinful breakfast, but I didn’t say that.)
Quick & Easy Lemon Berry Cobbler
What is a Cobbler?
Cobbler is often confused with crumbles or crisps, which are similar desserts with different toppings. Cobblers are a saucy fruit filling poured into a casserole dish and topped with a biscuit-like topping. For this particular cobbler, I used frozen berries and a lemon infused sweet biscuit topping. Absolutely delicious!
How to Serve Cobblers
Cobblers are best served warm, with a scoop of cold ice cream on top for a delicious contrast between tart and creamy flavors, and cold and hot temperatures.
How to Store Leftover Lemon Berry Cobbler
If you can’t finish the entire cobbler in one setting (that isn’t meant as a challenge 😅), let the cobbler cool to room temperature to avoid condensation, then cover and refrigerate for later.
Lemon Berry Cobbler
- 12 oz. frozen mixed berries, thawed ($3.27)
- 1/4 cup sugar ($0.03)
- 1 1/2 Tbsp cornstarch ($0.06)
- 1 fresh lemon ($0.69)
- 1 cup all-purpose flour ($0.14)
- 1 tsp baking powder ($0.08)
- 1/4 cup sugar ($0.03)
- 1/8 tsp salt ($0.01)
- 4 Tbsp cold butter ($0.36)
- 5 Tbsp milk* ($0.11)
- Preheat the oven to 425ºF. Use a zester, microplane, or small-holed cheese grater to remove the zest from the lemon.
- Place the thawed berries in a bowl and add the sugar, cornstarch, about 1/2 tsp of the zest, and 1 Tbsp of the lemon juice. Stir to combine. Pour the prepared berries and all the juices into a small casserole dish (4 cup capacity).
- In a medium bowl, stir together the flour, baking powder, sugar, salt, and another 1/2 tsp of the lemon zest. Cut the butter into small pieces, then add it to the flour mixture. Use your hands to work the butter into the flour until the butter is in very small pieces and the mixture resembles damp sand. Add the milk and stir until a slightly sticky dough forms.
- Drop the biscuit dough onto the berries in small pieces. It's okay if the dough does not completely cover the berries.
- Bake the cobbler in the preheated oven for 20-25 minutes, or until the top is golden brown and the berries are bubbling up around the edges. To prevent messes from the berry juices bubbling over, place the casserole dish on a baking sheet covered with parchment to catch any spills.
- Serve warm topped with ice cream or whipped cream, if desired. Garnish with any remaining lemon zest.
The equipment section above contains affiliate links to products we use and love. As an Amazon Associate I earn from qualifying purchases.
Scroll down for the step by step photos!
How to Make Lemon Berry Cobbler – Step by Step Photos
Begin by preheating the oven to 425ºF. Then use a microplane, zester, or small-holed cheese grater to remove the zest from the lemon (the thin yellow part of the peel — try to avoid getting the bitter white part).
Add 12oz. frozen mixed berries, 1/4 cup sugar, 1.5 Tbsp cornstarch, about 1/2 tsp of the lemon zest, plus 1 Tbsp of the lemon juice to a medium bowl. Stir everything together until well mixed. Let the berries thaw (if not already). You can let the berries thaw before or after adding these ingredients, but either way, you want to keep all the juices that seep out of the fruit.
Pour the berry mixture and all the juices into a small casserole dish. This dish holds about 4 cups and the berries filled it about half way.
Now move on to the sweet biscuit topping. In a separate bowl, stir together 1 cup all-purpose flour, 1 tsp baking powder, 1/4 cup sugar, 1/8 tsp salt, and another 1/2 tsp of the lemon zest.
Cut 4 Tbsp of cold butter into small pieces and add them to the flour mixture. Use your hands to work the butter into the flour until it’s in super small pieces and the mixture looks a little like damp sand (just like in this photo).
Finally, stir in 5 Tbsp milk (that’s 1/4 cup + 1 Tbsp) until a slightly sticky dough forms. You can use non-dairy milk here.
Drop the biscuit topping onto the berries in small pieces. It’s okay if the topping doesn’t fully cover the berries. To prevent a mess in your oven from the berries boiling over, place the casserole dish on a baking sheet lined with parchment to catch any spills.
Bake the cobbler for 20-25 minutes, or until the biscuit topping is golden brown and the berries are bubbling up around it. NOM.
While this Lemon Berry Cobbler is a show stealer on its own, a scoop of ice cream or whipped cream takes it over the top.