Mixed Berry Cobbler Crisp



  • 6 ounces of blackberries
  • 6 ounces of raspberries
  • 6 ounces of blueberries
  • ¼ cups of powdered sugar
  • 1 ¼ cups of all purpose flour
  • ½ cups of sugar
  • 2 teaspoons of baking powder
  • ½ teaspoons of salt
  • ½ teaspoons of cinnamon
  • ¼ teaspoons of nutmeg
  • ½ cups of milk
  • 1 teaspoon of vanilla extract
  • ¼ cups (1/2 stick) of unsalted butter, softened



  • 1 cup of all purpose flour
  • ½ cups of packed brown sugar
  • 1 teaspoon of baking powder
  • ½ teaspoon of cinnamon
  • ½ cup (1 stick) of unsalted butter, softened



  • Preheat the oven to 350° and butter a 9x13 glass baking dish
  • In a medium bowl, combine the berries (rinsed and left wet) and the powdered sugar, and stir until all the sugar is dissolved
  • Pour the berry mixture into the buttered dish
  • In another medium bowl, combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, and whisk until combined.
  • Add in the milk and the vanilla, and stir until completely combined
  • Mix in the butter
  • Spoon the batter over the berries, and spread to distribute evenly. The batter will be thick, so drop the batter throughout the berries to make it easier to spread
  • Prepare the crumble topping:
    • In a medium bowl, combine the flour, brown sugar, baking powder & cinnamon, and whisk until evenly combined
    • Cut the butter into chunks and drop it into the flour mixture
    • Using a fork, pastry cutter, or your fingers, work the butter into the flour until large crumbs are formed
    • Sprinkle the crumble topping all over the cobbler
  • Bake for 45-55 minutes, until the berries are bubbling, and the topping is golden brown
  • Serve warm and refrigerate the leftovers!