Red, White, and Blue Berry Cobbler or mixed berry cobbler is a delicious dessert cobbler recipe using fresh or frozen berries. Like most fruit cobblers, this berry cobbler is wonderful served warm with vanilla ice cream.
Everyone loves dessert, especially a fun and festive dessert. This Red, White, and Blue Berry Cobbler is perfect for the 4th of July, Memorial Day, even Labor and Veteran’s Day.
What’s the difference between a pie and a cobbler?
Strictly speaking, this mixed berry dessert is a hybrid between a pie and cobbler. Pies have a pastry bottom, filling, and sometimes, a pastry top. Cobblers have a biscuit dough top with the fruit on the bottom. We have our fruit on the bottom and pie crust as the golden brown topping.
Recipe ingredients for Red, White, and Blue Cobbler
- Fresh berries —We used strawberries, blackberries, raspberries, and blueberries.
- Egg — Beaten, the egg is used as a wash over the pie crust pieces.
- Sugar — Granulated sugar increases the sweetness of the cobbler.
- Lemon —You will need both the juice and the zest. Zest first, then juice the lemon.
- Butter — We used salted butter.
- Cornstarch — Along with some water, cornstarch is used to make a slurry to thicken the berry compote.
- Pie Crust — For ease, we used refrigerated pie crust. Homemade pie crust is perfect too.
- Sprinkling Sugar — This will add a sparkly touch to your cobbler. Turbinado or coarse sugar can be used as well.
How to make mixed berry cobbler
Step 1 — Prep the berries by washing them and hulling and slicing the strawberries. Place them in a bowl and toss them with the sugar.
Step 2 — Add the fresh lemon juice and gently stir. Let the berries sit for 30 minutes, they will release water. Preheat the oven to 400°F. Lightly flour a surface like a cutting board or counter and unroll one pie crust. Cut it into strips and set aside. Unroll the other pie crust and cut stars using star shaped cookie cutter of various sizes, set those aside.
Step 3 — Pour the coated berries (and the released liquid) into the skillet and cook the berries over medium high heat. The contents will shrink in volume while cooking. Stirring occasionally, cook until the mixture is bubbling and the juice starts to thicken.
Step 4 —Make a cornstarch slurry and once the berries and their liquid have reduced, pour in the cornstarch slurry. Stir it in well and bring it to a low simmer.
Step 5 —Once the fresh berry mixture has begun to simmer again, stir in the fresh lemon zest and butter. Remove from heat after the compote has thickened.
Step 6 — Take the strips of pie crust and place them against the edges on the right side going to the left.
Step 7 — Layer the pie crust stars on the left side of the skillet in any desired array and quantity.
Step 8 — Beat an egg with a tablespoon of water in a bowl. Using a pastry brush or similar, brush the pie crust pieces with the egg wash.
Step 9 — Sprinkle the sprinkling sugar over the egg washed pie crust stars and stripes. Bake for 20 minutes or until the pie crust is golden brown. Carefully remove it from the oven as it will very hot and heavy. Allow to rest for a few minutes before serving.
Adaptations and variations
- Swap out the fresh berries for frozen mixed berries. Allow them to thaw, then toss them with sugar and continue on with the recipe.
- If you don’t like a particular berry, omit it. Or use only one for blackberry cobbler or blueberry cobbler. Use just fresh or frozen raspberries for a uniquely scrumptious cobbler. You can also use peaches for a delicious peach cobbler.
- For the egg wash, you can use the whole egg, just the white, or just the yolk. The yolk deepens the browning process.
- This is a fun dessert for other holidays like Valentine’s Day. Use heart shaped cookie cutters instead of stars and stripes.
Absolutely. Biscuit dough can be cut into stars and stripes and placed like a the pie crust version and baked to golden brown.
You can but they may not release as much liquid until the cooking process.
Yes, using it will increase the depth of flavor.
Red, White and Blue Berry Cobbler
- 12-inch cast iron skillet
- 1 package refrigerated pie crusts 14.1 oz
- 1⅓ cups granulated sugar
- 3 tbsp fresh lemon juice
- 10 cups mixed berries See recipe notes
- ½ cup cornstarch
- 3/4 cup water
- 2 tbsp butter
- 1 tbsp fresh lemon zest
- 1 large egg lightly beaten; plus 1 tbsp water
- 1 tbsp sparkling sugar
- Prep the berries by washing them and hulling and slicing the strawberries. Place them in a bowl and toss them with the sugar and lemon juice. Allow it to rest for 30 minutes.
- Preheat the oven to 400°F.
- Lightly flour a surface like a cutting board or counter. Cut one pie crust into stripes and the other into stars; set them aside.
- Pour the coated berries (and the released liquid) into the skillet and cook the berries over medium high heat. The contents will shrink in volume while cooking.
- Stirring occasionally, cook until the mixture is bubbling and the juice starts to thicken.
- Make a cornstarch slurry by mixing the cornstarch and cold water together and add it to the simmering berries. Stir well.
- Stir in the fresh lemon zest and butter and continue cooking to thicken. Remove from heat after the compote has thickened.
- Place pie crust stripes and stars on top of the mixture in a flag formation.
- Beat the egg with one tablespoon of water and brush it over the pie crust pieces.
- Sprinkle the sprinkling sugar over the egg washed pie crust stars and stripes.
- Place in the oven and bake for 20 minutes or until golden brown.
- Carefully remove it from the oven as it will very hot and heavy. Allow to rest for a few minutes before serving.
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.