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    Home » Recipes » Mulberries

    June 16, 2020 · Updated August 3, 2023

    Fresh Mulberry Cobbler

    4 from 6 votes
    6 Comments

    · by Amanda Gajdosik

    Jump to Recipe

    This post may contain affiliate links. This blog generates income via ads.

    Fresh mulberry cobbler is the perfect recipe to showcase this sweet summer berry. Bursting, juicy mulberries are covered in a classic and cakey cobbler topping. Serve with whipped cream or vanilla bean ice cream for a fabulous summer dessert recipe!

    A shallow white ramekin filled with cooked mulberry cobbler sits on a wooden cutting board. There are drips of berry juice down the sides and a dollop of fresh whipped cream on top.

    Fresh mulberries + cakey topping + fluffy whipped cream = a cobbler recipe to make you smile!

    Mulberries are one of my favorite summer fruits! They look similar to a blackberry, but are longer and thinner, and are a more delicate berry, like a raspberry.

    A close-up overhead shot of mulberry cobbler in a round, white ramekin on a wooden cutting board. The dessert is topped with whipped cream and a sprig of mint.

    We have trees down our lane that are lousy with mulberries during the summer. I’ve loved finding recipes to showcase their natural sweetness and flavor - like mulberry crumb cake, mulberry muffins, mulberry cheesecake squares, and even no-churn mulberry ice cream!

    This cobbler recipe is definitely high on the list of favorites, though! The filling is fruit forward and the topping is light, cakey, and full of vanilla flavor.

    Perfect Fruit Cobbler Filling

    As with most fruit-based recipes, like a pie or a rhubarb crisp, it’s important that the consistency is correct.

    There’s nothing worse than a runny fruit filling that leeches out all over the place after the first scoop. But! It can’t be so firm that it’s like spooning jelly onto a plate.

    So, how do we achieve a sugary stability in our fruit fillings? Cornstarch!

    Cornstarch is my secret weapon for fruit-filled desserts! It binds and thickens and steadies the whole situation. In this recipe we mix a few tablespoons into the filling, along with sugar and lemon juice.

    Mulberries are tossed with sugar, cornstarch, and lemon juice in a large glass bowl. There is a large wooden spoon in the bowl, too.

    Easy Cobbler Topping Recipe

    The topping for this cobbler recipe is what I would call traditional. It’s very cake-y and just a touch sweet. It’s not a biscuit-based topping, which some people prefer on their cobblers, instead coming from an easy vanilla cake batter.

    For the cobbler topping you’ll need:

    • Butter
    • Sugar
    • Egg
    • Vanilla
    • Flour
    • Baking Soda
    • Salt
    • Milk

    Basically, we’re making a baby batch of cake and then covering our fruit filling with it. My favorite thing about this recipe is that the topping has the texture and flavor of a cake, but not the height. Almost like a pancake and cake had a baby. And that baby was this fresh mulberry cobbler!

    Prepared cobbler topping.
    Portioning out cobbler topping.

    Frozen Fruit Cobbler Fillings

    While it's always great to use fresh fruits when possible, I also love using frozen summer berries to make a dessert like this in the colder months. It's like a mini-warm weather vacation in the dead of winter.

    I do this by utilizing frozen berries! When mulberry season is in full swing here I like to pick more than I can use and freeze about half of them.

    A shallow white ramekin filled with cooked mulberry cobbler sits on a wooden cutting board. There are drips of berry juice down the sides and a dollop of fresh whipped cream on top with a mint leaf. There is a bottle of milk in the background and an antique spoon in the foreground.

    The Best Way to Freeze Fresh Berries

    I have an entire post outlining how to freeze fresh mulberries, should you want more in-depth information!

    The easiest and best way I've found to freeze berries is as follows:

    1. Gather your berries.
    2. Rinse well to remove any dirt or debris. (I outline how I double rinse my mulberries to get rid of any bugs in the full post.)
    3. Let drain in the sink for a few minutes before spreading onto a paper towel-lined baking tray.
    4. When berries have mostly dried place the whole baking tray in the freezer. Make sure it's laying flat!
    5. Freeze the berries until solid (I do this overnight) and then transfer to a plastic storage bag for easy portioning and storage.

    Voila! Summer berries on hand at any time of year!

    I also freeze fresh rhubarb and freeze cranberries during their peak seasons to enjoy them throughout the year.

    Frozen mulberries sit in a clear, glass bowl on a grey backdrop waiting to be made into cobbler filling.

    Can you use other berries?

    Absolutely! This is a great base recipe for fruit cobblers. It’s that classic, cakey topping that truly makes the dessert, in my opinion.

    Feel free to sub blackberries, strawberries, blueberries, or a mixture of berries. Others kinds of summer fruit (peach or plum) would also be delightful! So long as you have eight cups of fruit, you’ll have a delicious dessert!

    As for me and my house, we will eat mulberries.

    An overhead shot of three ramekins full of cobbler on a baking sheet. All with dollops of whipped cream on them. The bottom right ramekin has large bites taken out of it and an antique spoon resting in the space. Another spoon sits in the upper lefthand corner of the baking tray.
    A white banner with black lettering and stars asking readers to leave a recipe rating or comment.
    Print Recipe
    4 from 6 votes

    Fresh Mulberry Cobbler Recipe

    Fresh mulberry cobbler is the perfect recipe to showcase this sweet summer berry. Serve with whipped cream or vanilla bean ice cream for a fabulous summer treat!
    Prep Time15 minutes mins
    Cook Time45 minutes mins
    Cooling Tim15 minutes mins
    Total Time1 hour hr 15 minutes mins
    Course: Dessert
    Cuisine: American
    Keyword: Baking, Berries, Cobbler, Mulberry, Summer
    Servings: 10 servings
    Calories: 356kcal
    Author: Amanda Gajdosik
    Prevent your screen from going dark

    Ingredients

    For the berry filling:

    • 8 cups mulberries
    • ⅓ cup sugar
    • ¼ cup cornstarch
    • 1 lemon juiced

    For the cobbler topping:

    • 12 tablespoons unsalted butter, at room temperature
    • ⅔ cup sugar
    • 2 cups flour
    • ¾ tsp. baking soda
    • ½ tsp. salt
    • 1 egg, at room temperature
    • 1 tsp. vanilla extract
    • ½ cup whole milk at room temperature

    Instructions

    For the berry filling:

    • In a glass bowl, toss the berries with the sugar, corn starch, and lemon juice. Set aside while you prepare the topping.

    For the topping:

    • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about five minutes. Scrape down the bowl as necessary.
    • Meanwhile, in a separate bowl, whisk together the flour, baking soda, and salt.
    • Add the egg and vanilla to the butter and sugar mixture, creaming well to incorporate. Scrape down the sides of the bowl again.
    • Add ½ of the dry ingredients to the wet ingredients and mix slowly to combine. Stir in the milk, followed by the remaining dry ingredients. Scrape down the sides of the bowl to be sure all the ingredients are fully incorporated.

    For the cobbler:

    • Preheat oven to 350 degrees before preparing the filling and cobbler.
    • After mixing the berry filling and the cobbler topping, you’ll want to assemble the cobbler. For individual servings, divide the berry filling evenly among 10 ramekins. Alternatively, pour berries into a 9x13 pan or large cast-iron skillet.
    • Using a large cookie scoop, portion out the cobbler topping evenly among ramekins. If baking in a large pan, space out the batter portions by ½ - 1 inch all around the pan.
    • Bake in preheated oven for 20 – 25 minutes for the small ramekins or 40 – 45 minutes for a large pan, or until the top of the cobbler is golden brown and the filling is bubbling.
    • Remove from oven and allow to cool for at least 15 minutes before topping with fresh whipped cream or vanilla bean ice cream.

    Notes

    • To avoid drips/a messy oven, it is a great idea to place ramekins or the baking dish on a large, rimmed baking sheet to catch any liquid that bubbles over the top during baking.
    • To store leftover cobbler simply wrap in plastic and refrigerate for up to three days.

    Nutrition

    Serving: 1serving | Calories: 356kcal | Carbohydrates: 53g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 53mg | Sodium: 217mg | Potassium: 269mg | Fiber: 3g | Sugar: 29g | Vitamin A: 478IU | Vitamin C: 46mg | Calcium: 57mg | Iron: 3mg

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    Comments

      4 from 6 votes (5 ratings without comment)

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      Did you love the recipe? Let me know! And let others know too by leaving a comment and star rating. Reviews are so useful in helping other people find my site and make my recipes. Your support means the world to me!

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      Recipe Rating




    1. Gene Peplinski says

      August 21, 2024 at 1:32 pm

      5 stars
      Made this cobbler in my dutch oven on the grill with 21 charcoal briquets, 7 on the bottom 14 on top and it turned out delicious. I only used a tablespoon of corn starch and would use more on my next try, the berries really did juice more than I expected but mulberries in a cobbler are great!

      Reply
      • Amanda Gajdosik says

        August 21, 2024 at 7:13 pm

        Hi Gene,

        Yes, mulberries have a lot of moisture and tend to be watery - that's why I developed the recipe to use 1/4 cup of cornstarch to help alleviate that issue!

        Best of luck next time,
        Amanda

        Reply
    2. Cyndi says

      April 19, 2024 at 11:13 pm

      This cobbler is so dry. I won't be making it again.

      Reply
      • Amanda Gajdosik says

        April 22, 2024 at 6:11 pm

        Hi Cyndi,

        I'm wondering if you could be more specific for me? Did you find the fruit filling too thick? Or the cobbler topping dry? I'm only curious as I've had other readers claim the opposite - saying it was too runny or the topping wasn't fluffy enough - so I reworked the recipe a bit. Perhaps I went too far in the opposite direction for your tastes? Though I thoroughly enjoyed it the last time I made it. I do know that depending on when we get our mulberries and from which tree makes a difference in how juicy the berries are, and, thus, how runny or thick the fruit filling is. I'd just love more info so I can make sure this recipe is the best it can be!

        Thanks,
        Amanda

        Reply
    3. Regina Thomas says

      July 19, 2020 at 10:18 pm

      Your recipe calls for the addition of milk, but you forgot to include how much. I estimated 1 cup of milk aged on portion/size. Please update re ipe to reflect portion of milk needed.

      Thank you

      Reply
      • Amanda says

        July 19, 2020 at 10:33 pm

        Hi Regina! Thank you for catching this! It's 1/2 cup milk. So sorry for any confusion! Hope your cobbler was delish!

        Reply

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