• Mixed Berry Cobbler


No-Fail Summer Dessert

By Andrew Zimmern

For this cobbler, I pair fresh summer berries and tart rhubarb with a buttery, cookie-like topping that the whole family will love. The cobbler is easy to throw together for a weeknight treat, plus it’s a perfect no-fuss dessert for feeding crowds.

Mixed Berry Cobbler

Servings: 6 to 8

Total: 1 hour 40 minutes


Fruit Filling

  • 1 quart strawberries, hulled and quartered
  • 2 cups rhubarb, sliced 1/4-inch thick
  • 1 pint blackberries
  • 3 tablespoons cornstarch
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract

Cobbler Topping

  • 1/2 cup flour
  • 1/4 teaspoon baking soda
  • Pinch of salt
  • 1 stick unsalted butter
  • 1/2 cup sugar
  • 1  large egg yolk
  • 1/4 teaspoon vanilla extract


Make the Filling

In a large bowl, toss the strawberries, blackberries and rhubarb with the sugar, cornstarch, vanilla and salt. Let stand at room temperature for 30 minutes, tossing occasionally.

For the Cobbler Topping

Preheat oven to 375 degrees.

In a stand mixer, cream together butter and sugar until light and fluffy. Beat in the egg yolk and vanilla.

Combine baking soda, salt and flour in a separate mixing bowl. Add the dry ingredients to the batter, and mix with a spatula.

Place the fruit filling into a 9-inch round baking dish. Evenly distribute tablespoon sized clumps of cobbler topping across the fruit.

Bake until the topping is deeply browned and the juices bubbling up around it appear thickened, about 45 to 50 minutes.

Let cool for a bit, but serve warm.

Photograph by Madeleine Hill. 

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