18 Delicious Cobblers Recipes Perfect for Any Occasion

Nothing says comfort like a warm, bubbling cobbler fresh from the oven—whether it’s piled high with summer berries, spiced apples, or juicy peaches. Perfect for potlucks, weeknight treats, or holiday feasts, these 18 irresistible cobbler recipes are guaranteed to delight any crowd. From classic favorites to creative twists, get ready to dig into the ultimate collection of cozy, crowd-pleasing desserts. Let’s bake some magic!

Classic Peach Cobbler with a Buttery Crust

Nothing says summer like a warm peach cobbler with a golden, buttery crust—this one’s so simple, you’ll want to make it weekly.

Ingredients:

• 6 cups peeled and sliced fresh peaches (about 6 medium peaches)
• 1 cup granulated sugar, divided
• 1/4 tsp ground cinnamon
• 1 tbsp lemon juice
• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 1/2 cup whole milk

Instructions:

1. Preheat oven to 375°F. In a large bowl, toss peaches with 1/2 cup sugar, 1/4 tsp cinnamon, and 1 tbsp lemon juice. Spread evenly in a 9×13-inch baking dish.
2. In another bowl, whisk together 1 cup flour, 1 1/2 tsp baking powder, 1/2 tsp salt, and remaining 1/2 cup sugar. Stir in 1/2 cup melted butter and 1/2 cup milk until just combined—don’t overmix.
3. Drop spoonfuls of batter over peaches (it’ll spread as it bakes). Bake for 40–45 minutes until the top is golden and bubbly.

The magic here? The crust bakes up crisp around the edges while soaking up just enough peach syrup underneath for the perfect bite.

Tip: Serve with vanilla ice cream for that classic hot-and-cold contrast.

Blueberry Cobbler with a Hint of Lemon Zest

Blueberry Cobbler with a Hint of Lemon Zest

This cozy blueberry cobbler is bursting with juicy berries and bright lemon zest, topped with a buttery, golden biscuit layer—perfect for summer gatherings or a lazy Sunday dessert.

Ingredients

• 4 cups fresh blueberries
• 1/2 cup granulated sugar
• 1 tbsp lemon zest (from about 1 lemon)
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 tbsp cornstarch
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 6 tbsp cold unsalted butter, cubed
• 1/4 cup whole milk

Instructions

1. Preheat oven to 375°F. In a 9-inch baking dish, toss blueberries with 1/2 cup sugar, lemon zest, lemon juice, vanilla extract, and cornstarch until evenly coated.
2. In a bowl, whisk flour, 1/4 cup sugar, baking powder, and salt. Cut in butter with a pastry cutter or fork until crumbly. Stir in milk until just combined.
3. Drop spoonfuls of dough over the blueberries (it will spread while baking). Bake for 35–40 minutes until the topping is golden and the filling bubbles.

The lemon zest adds a sunny brightness that balances the sweet berries, while the tender biscuit topping soaks up just enough juice without getting soggy.

Tip: Serve warm with vanilla ice cream for the ultimate contrast of hot and cold.

Apple Cinnamon Cobbler with Oat Topping

This cozy cobbler pairs tender spiced apples with a buttery oat crumble—just the thing for lazy weekend mornings or dessert with a scoop of vanilla ice cream.

Ingredients

• 4 cups peeled, thinly sliced apples (about 3 medium)
• 1/3 cup packed brown sugar
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup old-fashioned oats
• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 4 tbsp cold unsalted butter, cubed

Instructions

1. Preheat oven to 375°F. Toss apples with brown sugar, lemon juice, 1/2 tsp cinnamon, and nutmeg in a 9-inch pie dish.
2. In a bowl, mix oats, flour, granulated sugar, salt, and remaining 1/2 tsp cinnamon. Cut in butter with a fork until crumbly.
3. Sprinkle oat mixture over apples. Bake for 35–40 minutes until bubbly and topping is golden.

The magic here? The oat topping stays crisp while the apples soften into jammy perfection—no soggy bites!

Tip: For extra crunch, add 2 tbsp chopped pecans to the topping.

Mixed Berry Cobbler with a Flaky Crust

Nothing beats the cozy comfort of a berry cobbler, especially when it’s topped with a buttery, flaky crust that shatters with every bite.

Ingredients:

• 4 cups mixed berries (fresh or frozen, like blueberries, raspberries, and blackberries)
• 1/2 cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp lemon juice
• 1 cup all-purpose flour
• 2 tbsp granulated sugar (for topping)
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 6 tbsp cold unsalted butter, cubed
• 1/4 cup whole milk

Instructions:

1. Preheat oven to 375°F. In a bowl, toss the mixed berries with 1/2 cup sugar, cornstarch, and lemon juice. Pour into an 8-inch baking dish.
2. In another bowl, whisk together flour, 2 tbsp sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in milk until just combined.
3. Drop spoonfuls of the dough over the berries, leaving small gaps for steam to escape.
4. Bake for 35–40 minutes until the topping is golden and the berry filling bubbles at the edges.

The magic here? The crust bakes up tender and crisp, while the berries stay jammy but not overly sweet—perfect with a scoop of vanilla ice cream.

Tip: For extra flakiness, freeze the butter cubes for 10 minutes before cutting them into the flour.

Cherry Cobbler with Almond Streusel

This cozy cherry cobbler is a summer stunner, with juicy fruit bubbling under a buttery almond streusel that’s impossible to resist.

Ingredients

• 4 cups fresh or frozen pitted cherries
• 1/2 cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 1 cup all-purpose flour
• 1/3 cup packed brown sugar
• 1/4 cup sliced almonds
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 6 tbsp cold unsalted butter, cubed

Instructions

1. Preheat oven to 375°F. In a bowl, toss cherries with 1/2 cup granulated sugar, 1 tbsp cornstarch, 1 tsp vanilla extract, and 1/4 tsp almond extract. Pour into an 8-inch baking dish.
2. In another bowl, mix 1 cup flour, 1/3 cup brown sugar, 1/4 cup sliced almonds, 1/2 tsp cinnamon, and 1/4 tsp salt. Cut in 6 tbsp cold butter with a pastry cutter or fingers until crumbly.
3. Sprinkle streusel over cherries. Bake for 35–40 minutes until topping is golden and fruit bubbles at the edges.

The almond streusel adds a nutty crunch that pairs perfectly with the tart-sweet cherries—no bottom crust needed for this fuss-free dessert.

Tip: For extra toasty flavor, broil the cobbler for 1–2 minutes at the end (watch closely!).

Blackberry Cobbler with a Sweet Biscuit Topping

This cozy cobbler pairs juicy blackberries with a buttery, sugar-dusted biscuit topping—perfect for showcasing summer berries at their peak.

Ingredients:

• 4 cups fresh blackberries
• 3/4 cup granulated sugar, divided
• 1 tbsp cornstarch
• 1 tsp lemon zest
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 6 tbsp cold unsalted butter, cubed
• 1/2 cup whole milk
• 1 tbsp turbinado sugar (for sprinkling)

Instructions:

1. Prep berries: Toss blackberries with 1/2 cup granulated sugar, cornstarch, and lemon zest in a 9-inch pie dish. Let sit 15 minutes while oven preheats to 375°F.
2. Make biscuit dough: Whisk flour, baking powder, salt, and remaining 1/4 cup sugar. Cut in butter until pea-sized crumbs form. Stir in milk just until dough comes together.
3. Assemble: Drop 6 mounds of dough over berries. Sprinkle with turbinado sugar.
4. Bake: Bake 35–40 minutes until topping is golden and berries bubble at edges. Cool 10 minutes before serving.

The magic here? The biscuit topping stays tender inside while forming a crisp, caramelized crust—no soggy bottoms allowed!

Tip: For extra flavor, swap 1/2 tsp vanilla extract for the lemon zest in the berry mix.

Peach and Raspberry Cobbler with a Golden Crust

This summery cobbler pairs juicy peaches and tart raspberries under a buttery, golden crust that’s crisp on top and tender underneath.

Ingredients:

• 4 cups peeled and sliced peaches (about 4–5 medium peaches)
• 1 cup fresh raspberries
• 3/4 cup granulated sugar, divided
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup whole milk
• 1 tbsp coarse sugar (for sprinkling)

Instructions:

1. Preheat oven to 375°F. In a 9-inch baking dish, toss peaches, raspberries, 1/2 cup granulated sugar, lemon juice, and vanilla extract. Set aside.
2. In a bowl, whisk flour, baking powder, salt, and remaining 1/4 cup granulated sugar. Cut in butter with a pastry cutter or fork until crumbly. Stir in milk just until a shaggy dough forms.
3. Drop spoonfuls of dough over the fruit, leaving small gaps for steam to escape. Sprinkle with coarse sugar.
4. Bake for 35–40 minutes until the topping is golden and fruit bubbles at the edges. Cool 10 minutes before serving.

The magic here? The crust bakes up like a tender biscuit but soaks up just enough fruity syrup for the perfect bite.

Tip: For extra flavor, add a pinch of cinnamon to the fruit mixture—it deepens the sweetness without overpowering the berries.

Strawberry Rhubarb Cobbler with a Crunchy Topping

Nothing says summer like this Strawberry Rhubarb Cobbler—juicy fruit filling meets a buttery, crunchy topping that’s impossible to resist.

• 3 cups chopped rhubarb (1/2-inch pieces)
• 2 cups sliced strawberries
• 3/4 cup granulated sugar
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup packed brown sugar
• 1/2 tsp cinnamon
• 1/2 cup cold unsalted butter, cubed

1. Preheat oven to 375°F. In a large bowl, toss rhubarb, strawberries, 3/4 cup granulated sugar, cornstarch, and vanilla until evenly coated. Pour into a 9-inch baking dish.
2. In another bowl, mix flour, oats, brown sugar, and cinnamon. Cut in butter with a pastry cutter (or fingers) until crumbly. Sprinkle evenly over fruit.
3. Bake for 35–40 minutes until the topping is golden and the filling bubbles at the edges. Cool 10 minutes before serving.

The magic here? That oat-studded topping crisps up like a dream while the fruit stays lush and tangy-sweet underneath.

Tip: For extra crunch, swap 1/4 cup of the flour with chopped almonds in the topping.

Apple and Pear Cobbler with a Spiced Crust

This cozy cobbler combines tender fruit with a warmly spiced crust—just the thing to make your kitchen smell like heaven while it bakes.

Ingredients:

• 3 medium apples (peeled, cored, and sliced)
• 2 ripe pears (peeled, cored, and sliced)
• 1/2 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup all-purpose flour
• 1/4 cup brown sugar
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 6 tbsp cold unsalted butter (cubed)
• 1/4 cup whole milk

Instructions:

1. Preheat oven to 375°F. Toss apples, pears, granulated sugar, lemon juice, cinnamon, and nutmeg in a 9-inch baking dish.
2. In a bowl, whisk flour, brown sugar, baking powder, and salt. Cut in butter with a pastry cutter until crumbly. Stir in milk until just combined.
3. Drop spoonfuls of dough over the fruit, leaving gaps for steam. Bake for 35–40 minutes until the crust is golden and fruit bubbles at the edges.

The magic here? The crust bakes up fluffy yet crisp, while the spiced fruit underneath stays jammy but not overly sweet.

Tip: Serve warm with a scoop of vanilla ice cream—the contrast of cool cream and hot cobbler is irresistible.

Peach and Blueberry Cobbler with a Cinnamon Swirl

This cozy cobbler pairs juicy peaches and blueberries with a buttery, cinnamon-swirled topping—perfect for summer gatherings or a lazy weekend treat.

Ingredients:

• 4 cups peeled and sliced peaches (about 4–5 medium)
• 1 cup fresh blueberries
• 1/2 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/4 cup brown sugar
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup milk
• 1 tbsp ground cinnamon

Instructions:

1. Preheat oven to 375°F. Toss peaches, blueberries, 1/2 cup granulated sugar, lemon juice, and 1 tsp vanilla in a 9-inch baking dish. Set aside.
2. In a bowl, whisk flour, brown sugar, baking powder, and 1/2 tsp salt. Cut in butter with a pastry cutter until crumbly. Stir in milk until just combined.
3. Drop spoonfuls of dough over the fruit. Sprinkle 1 tbsp cinnamon evenly on top, then swirl lightly with a knife.
4. Bake for 35–40 minutes until the topping is golden and fruit bubbles at the edges. Cool 10 minutes before serving.

The cinnamon swirl melts into the biscuit-like topping, adding warmth to every sweet, jammy bite. Serve with a scoop of vanilla ice cream for the ultimate contrast.

Tip: For extra crunch, sprinkle coarse sugar over the dough before baking.

Mixed Fruit Cobbler with a Crispy Topping

Mixed Fruit Cobbler with a Crispy Topping

This cozy cobbler is bursting with juicy fruit and crowned with a buttery, crisp topping—perfect for using up whatever berries or stone fruit you have on hand.

Ingredients

• 4 cups mixed fruit (peaches, berries, or apples), chopped if large
• 1/2 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 6 tbsp cold unsalted butter, cubed
• 1/4 cup boiling water

Instructions

1. Preheat oven to 400°F. Toss mixed fruit with 1/2 cup granulated sugar, 1 tbsp lemon juice, and 1 tsp vanilla in a 9-inch baking dish.
2. In a bowl, whisk 1 cup flour, 1/2 cup brown sugar, 1 tsp baking powder, 1/2 tsp cinnamon, and 1/4 tsp salt. Cut in 6 tbsp butter until crumbly.
3. Sprinkle topping over fruit, then drizzle 1/4 cup boiling water evenly over the crumbs (this creates extra crispness!).
4. Bake for 30–35 minutes until bubbly and the topping is golden. Cool 10 minutes before serving.

The magic here? That hot water trick gives the topping an irresistible crackly texture while keeping the fruit lusciously saucy underneath.

Tip: For extra crunch, swap 1/4 cup flour in the topping with rolled oats.

Apricot Cobbler with a Brown Sugar Crust

This cozy apricot cobbler is all about that buttery, caramelized crust hugging juicy fruit—perfect for lazy weekends or impressing guests without the fuss.

Ingredients

• 6 cups fresh apricots, pitted and sliced (about 12 medium)
• 1/2 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 1/4 cup boiling water

Instructions

1. Preheat oven to 375°F. Toss apricots with 1/2 cup granulated sugar, 1 tbsp lemon juice, and 1 tsp vanilla extract in a 9-inch baking dish.
2. In a bowl, whisk 1 cup flour, 1/2 cup brown sugar, 1 tsp baking powder, and 1/4 tsp salt. Cut in 1/2 cup butter with a pastry cutter until crumbly.
3. Sprinkle the flour mixture over the apricots, then drizzle 1/4 cup boiling water evenly over the top (this creates those crave-worthy crispy edges!).
4. Bake for 35–40 minutes until the crust is golden and the fruit bubbles at the edges. Cool 10 minutes before serving.

The magic here? That brown sugar crust crisps up like a cookie while the apricots stay jammy beneath—no soggy bottoms allowed.

Tip: For extra depth, add a pinch of cinnamon to the fruit mix or swap half the apricots for peaches.

Plum Cobbler with a Nutmeg-Infused Topping

This cozy plum cobbler is a sweet-tart dream, with a buttery, nutmeg-kissed topping that bakes into golden perfection—ideal for lazy weekends or impromptu gatherings.

Ingredients:

• 6 cups sliced plums (about 8–10 medium plums)
• 3/4 cup granulated sugar, divided
• 1 tbsp lemon juice
• 1 tsp cornstarch
• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp freshly grated nutmeg
• 1/2 cup whole milk
• 1/4 cup unsalted butter, melted

Instructions:

1. Prep the fruit: Toss plums with 1/4 cup sugar, lemon juice, and cornstarch in a 9-inch baking dish. Set aside.
2. Make the topping: Whisk flour, remaining 1/2 cup sugar, baking powder, salt, and nutmeg in a bowl. Stir in milk and melted butter until just combined (batter will be thick).
3. Bake: Drop spoonfuls of batter over plums. Bake at 375°F for 35–40 minutes, until topping is golden and fruit bubbles at the edges.

The magic here? Nutmeg’s warmth deepens the plums’ brightness, while the topping stays tender—never doughy—thanks to that melted butter.

Tip: For extra crunch, sprinkle the batter with turbinado sugar before baking.

Peach and Blackberry Cobbler with a Vanilla Glaze

This rustic cobbler is summer in a dish—juicy peaches and tart blackberries under a buttery biscuit topping, all drizzled with a sweet vanilla glaze.

Ingredients:

• 4 cups peeled and sliced peaches (about 5 medium)
• 1 cup fresh blackberries
• 1/2 cup granulated sugar, divided
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 6 tbsp cold unsalted butter, cubed
• 1/4 cup whole milk
• 1/2 cup powdered sugar
• 1 tbsp heavy cream

Instructions:

1. Prep the fruit: Toss peaches, blackberries, 1/4 cup granulated sugar, lemon juice, and 1/2 tsp vanilla in a 9-inch cast-iron skillet. Let sit 15 minutes while you make the dough.
2. Make the biscuit topping: Whisk flour, remaining 1/4 cup sugar, baking powder, and salt. Cut in butter until crumbly. Stir in milk just until dough forms.
3. Bake: Drop dough in 6 mounds over fruit. Bake at 375°F for 35–40 minutes until topping is golden and fruit bubbles.
4. Glaze: Whisk powdered sugar, cream, and remaining 1/2 tsp vanilla until smooth. Drizzle over warm cobbler.

The magic here? The glaze seeps into the biscuit cracks, creating pockets of vanilla sweetness in every bite.

Tip: For extra crunch, sprinkle coarse sugar over the biscuit dough before baking.

Raspberry Cobbler with a Buttery Shortbread Crust

This rustic cobbler pairs juicy raspberries with a tender, crumbly shortbread topping—like a hug in dessert form.

Ingredients

• 4 cups fresh or frozen raspberries
• 3/4 cup granulated sugar, divided
• 1 tbsp cornstarch
• 1 tsp lemon zest
• 1 1/2 cups all-purpose flour
• 1/2 cup cold unsalted butter, cubed
• 1/4 cup packed brown sugar
• 1/4 tsp salt
• 1 tsp vanilla extract

Instructions

1. Prep filling: Toss raspberries with 1/2 cup granulated sugar, cornstarch, and lemon zest. Pour into a 9-inch pie dish.
2. Make crust: In a food processor, pulse flour, remaining 1/4 cup granulated sugar, brown sugar, and salt. Add cold butter and vanilla; pulse until crumbly (like wet sand).
3. Assemble: Sprinkle shortbread mixture evenly over berries, leaving some fruit exposed.
4. Bake: At 375°F for 35–40 minutes until topping is golden and filling bubbles at edges.

The magic? That shortbread crust soaks up just enough berry juice to stay crisp yet melt-in-your-mouth tender.

Tip: For extra texture, press a few extra raspberries into the topping before baking.

Apple and Cranberry Cobbler with a Maple Drizzle

This cozy cobbler pairs tart cranberries with sweet apples, all topped with a buttery biscuit crust and a dreamy maple finish—perfect for spooning straight from the pan.

Ingredients

• 4 cups peeled, sliced apples (like Honeycrisp or Granny Smith)
• 1 cup fresh or frozen cranberries
• 1/2 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup all-purpose flour
• 1/4 cup brown sugar
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 6 tbsp cold unsalted butter, cubed
• 1/3 cup whole milk
• 1/4 cup pure maple syrup (for drizzling)

Instructions

1. Preheat oven to 375°F. In a 9-inch pie dish, toss apples, cranberries, granulated sugar, lemon juice, cinnamon, and nutmeg until evenly coated.
2. In a bowl, whisk flour, brown sugar, baking powder, and salt. Cut in butter with a pastry cutter until crumbly. Stir in milk just until a shaggy dough forms.
3. Drop dough in 6 mounds over the fruit (it’ll spread as it bakes). Bake 35–40 minutes until bubbly and the topping is golden.
4. Drizzle warm cobbler with maple syrup. Let sit 10 minutes before serving.

The magic here? The cranberries burst into jammy pockets, balancing the maple’s richness—no vanilla ice cream needed (though we won’t stop you).

Tip: For extra crunch, sprinkle the dough with turbinado sugar before baking.

Peach and Mango Cobbler with a Coconut Topping

This tropical twist on classic cobbler combines juicy peaches, sweet mango, and a crispy coconut topping for a dessert that screams summer vibes.

Ingredients:

• 2 cups peeled and sliced peaches (about 3 medium)
• 2 cups diced mango (about 2 medium)
• 1/2 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup shredded coconut (sweetened or unsweetened)
• 1/4 cup milk (any kind)

Instructions:

1. Prep the fruit: Preheat oven to 375°F. In a 9-inch baking dish, toss peaches, mango, 1/2 cup granulated sugar, 1 tbsp lemon juice, and 1 tsp vanilla extract until evenly coated.
2. Make the topping: In a bowl, whisk 1 cup flour, 1/4 cup brown sugar, 1/2 tsp baking powder, and 1/4 tsp salt. Cut in 1/2 cup cold butter with a pastry cutter (or fingers) until crumbly. Stir in 1/2 cup shredded coconut, then drizzle 1/4 cup milk and mix just until clumps form.
3. Bake: Scatter topping over fruit. Bake for 35–40 minutes until golden and bubbly. Let cool 10 minutes before serving.

The coconut adds a toasty crunch that pairs perfectly with the tender fruit—spoon it warm over vanilla ice cream for the ultimate treat!

Tip: For extra coconut flavor, toast the shredded coconut in a dry skillet for 2–3 minutes before adding it to the topping.

Mixed Berry and Peach Cobbler with a Crumbly Crust

This juicy, fruit-packed cobbler gets a buttery, crumbly topping that soaks up all those sweet berry-peach juices—no fussy pie crust required!

Ingredients

• 4 cups mixed berries (fresh or frozen, like blueberries, raspberries, and blackberries)
• 2 large peaches, sliced (about 2 cups)
• 1/2 cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup cold unsalted butter, cubed

Instructions

1. Preheat oven to 375°F. In a 9-inch baking dish, toss berries, peaches, 1/2 cup granulated sugar, 1 tbsp cornstarch, and 1 tsp vanilla until evenly coated.
2. In a bowl, whisk 1 cup flour, 1/2 cup brown sugar, 1/2 tsp cinnamon, and 1/4 tsp salt. Cut in 1/2 cup cold butter with a pastry cutter or fork until crumbly.
3. Sprinkle topping over fruit, leaving some gaps for steam. Bake 35–40 minutes until bubbling and golden. Cool 10 minutes before serving.

The magic here? That crisp, craggy topping stays sturdy enough to scoop but melts into the fruit just enough for the perfect bite.

Tip: For extra crunch, add 1/4 cup chopped pecans to the topping mix!

Conclusion

Whether you’re craving classic peach or adventurous mixed berry, these 18 cobbler recipes are sure to delight any crowd. Easy to make and endlessly versatile, they’re perfect for potlucks, holidays, or cozy nights in. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to pin this roundup for your next baking adventure—happy cobbling!