Easy Mulberry Cobbler Recipe

This easy mulberry cobbler recipe turns juicy, sweet-tart mulberries into a rustic, golden-topped dessert that's simple enough for beginners and comforting enough for summer gatherings.

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Course: Dessert

Cuisine: American, Southern

Prep Time: 15

Cook Time: 40

Cooling Time: 15

Total Time: 1 10

Servings: servings

Calories: 295kcal

Cost: $10–$12

Equipment

9-inch baking dish or use a cast-iron skillet
Mixing bowl (large) for mulberry filling
Mixing bowl (medium) for cobbler topping
Pastry cutter or forks to cut in cold butter
Wooden spoon or spatula for gentle mixing

Ingredients

Mulberry Filling

4 cups mulberries fresh or frozen, stems removed
¾ cup sugar adjust based on berry sweetness
2 tablespoon cornstarch thickens the filling
1 tablespoon lemon juice freshly squeezed
½ teaspoon vanilla extract
¼ teaspoon cinnamon ground
1 pinch salt

Cobbler Topping

1 cup all-purpose flour or gluten-free flour blend
⅓ cup sugar granulated
1 ½ teaspoon baking powder
½ teaspoon salt
6 tablespoon butter cold, unsalted, cubed
⅓ cup milk whole milk
1 egg large, beaten
1 tablespoon coarse sugar for sprinkling on top

Instructions

Preheat oven to 375°F (190°C).
Butter a 9-inch baking dish.
Mix mulberries with filling ingredients.
Let the berry mix sit for 10 mins.
Combine dry topping ingredients.
Cut in cold butter until crumbly.
Add milk and egg; mix gently.
Spoon topping over mulberries.
Sprinkle coarse sugar on top.
Bake for 35–40 minutes.
Cool for 15 minutes.
Serve warm with ice cream.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition