Luscious tart cherries, blueberries, and black raspberries are baked with a biscuit topping until the fruit is sweet and bubbling and the topping is fluffy and golden in this delicious cherry berry cobbler. This recipe is a classic that never goes out of style. The fresher the fruit, the better this cobbler tastes.
The sweetness of the blueberries and black raspberries (and some sugar) balance the tartness of the cherries to make a mouth-watering fruit filling full of flavor and those much-sought-after antioxidants. The biscuit topping is golden and moist, pairing beautifully with the fruit. I really notice a difference in taste when I bake with high quality butter, and butter from grass-fed cows is gaining popularity as a relatively healthy fat. With just a few basic ingredients, this cobbler is easy to make and tastes impressive.
My favorite thing about this dessert, aside from the luscious flavor, is that much of the fruit came from my very own yard! Our wonderful cherry trees gave us even more fruit than we expected, allowing me to make two cobblers, a few batches of breakfast jars, and a smoothie with them, and our black raspberries are coming along nicely! I wish I could say I picked the blueberries in this cobbler, but those I did buy from the grocery store, yet they were still sweet and juicy. In any case, seasonal fruit tastes better than candy in my book, and it reminds me to savor the moment, because each season is fleeting.
I hope you are all having a great summer so far. It has been very sunny, but much drier than usual here lately. We finally got some rain last night, and the air smells so fresh, especially since the storms cooled things off. We had an interesting Fourth of July–we got to go for a sail with my brother’s family in his boat, out to a sandbar near a small island. He put down the anchor and we all went swimming off of the boat in gorgeous, cold, clear water. That evening, we hiked a mile at dusk to the top of a hill in a nature preserve, overlooking a lake. Someone from the preserve had a campfire going, and we roasted marshmallows and ate s’mores while the fireworks showered dazzling colors over the lake. Then we hiked down in the dark woods by flashlight. It was amazing to be surrounded by so much natural beauty, up in northern Michigan for a few days.
Now it is good to be home, though a little bit tough getting caught up and back to reality, and though a lot of our flowers need some more rain, the sweet peas are thriving! I hope you all have a great weekend! I’m a bit late, but looking forward to joining Fiesta Friday , co-hosted this week by Suzanne @ apuginthekitchen and Jess @ Cooking Is My Sport. 
Cherry Berry Cobbler
Ingredients:
- 2 cups of tart cherries, washed with the pits removed
- 2 cups of mixed berries (I used blueberries and black raspberries)
- 1 cup of sugar
- 3 tablespoons of flour
- 1 cup of flour
- 1/4 teaspoon of salt
- 1/2 teaspoon of baking powder
- 1/2 cup of unsalted butter, softened at room temperature
- 1/2 cup of milk
- 1/2 teaspoon of vanilla
Directions:
Preheat your oven to 350 degrees Fahrenheit. Wash the fruit and remove the pits from the cherries. Place the fruit in a 2 quart baking dish or casserole. Add the sugar and 3 tablespoons of flour to the fruit and stir gently to combine.
For the topping, combine the cup of flour, the salt, and the baking powder in a large mixing bowl. Cut in the butter with a pastry cutter or fork until the mixture resembles coarse crumbs. Add the milk and vanilla extract and stir just until a batter forms. Drop the batter by the spoonful on top of the fruit, distributing it as evenly as possible. Bake in your 350 degree oven for about 50 minutes, or until the fruit is bubbling and the biscuit topping is golden. Allow to cool for about 10 minutes. Serve with vanilla ice cream, whipped cream, or just with itself, which is the way I like it best. Enjoy!
I love this recipe and all the photos. It screams of summer! I love it. Such a short and special season when the weather and fruit combine perfectly and you’re taking full advantage! Enjoy and enjoy!
Thanks so much, Amanda! You are right that it is short and special–I feel like it’s going by too quickly! I guess that’s part of why we love summer so much. Take care!
Oh my God Jenny, how AMAZING does that filling look?! I could go for a huge bowl of this with a scoop of vanilla ice cream on top. Marvelous! Thank you for bringing your cobbler to share with us at the fiesta this weekend 😀
Thanks, Jess! Thank you for co-hosting FF this week!
How beautiful! I love that you’ve used homegrown fruits! They look so juicy and the biscuit topping looks so buttery and delicious! Happy Fiesta Friday 😀
Thank you, Ai! Homegrown fruits are such a treat. 🙂 Happy Fiesta Friday to you too!
Wow, how wonderful and lucky you are having that beautiful and delicious fruit in your yard. Your cobbler looks delicious and thank you for bringing to the party.
Thank you, Suzanne, and thanks for co-hosting FF this week! 🙂
This sounds lovely Jenny, the best way to enjoy such fresh fruit. I’m so jealous of your cherry tree! This summer has been mostly supermarket berries for me, and they’ve been delicious, but the small handful of homegrown strawberries (small and malformed and so sweet!) have managed to beat them all.
Thank you! Yes, I agree that the best fruit is eaten right off the tree or bush. 🙂 Somehow we managed to beat the birds and the bugs to the cherries this year (without spraying the trees)! 🙂
mmm. . . This looks like the perfect combination. I love cherry pudding and I love raspberry cobbler – why didn’t I ever think of combining the two?
Thanks Sheryl. I do love this combination. The sweet and the tart together make a flavorful combination!
Jenny, this looks incredible! Love this recipe and all the pictures. I adore cherries and we have black berries that are just about ripe growing wild in our yard. Yum!
Thanks, Debbie! Our black raspberries are almost at their peak in our yard here–I love going out and eating them as a snack! 🙂
What a terrific looking cobbler. Isn’t it nice when you can prepare a recipe with ingredients that you’ve grown. When we had our orchard, it was hard picking ripe cherries off our trees before the birds did. They would leave the ones that needed another day of ripening and greedily eat the juicy ripe ones.
Thank you, Karen! We usually have that same issue with the birds getting the cherries before we do, but for some reason, they didn’t do that this year. We took full advantage of it! 🙂
I love cobblers and all the different fruits you have put in your recipe. I use to grow sweet peas – will have to grow them next year as they make such a pretty bouquet 🙂
Thanks, Judi! I agree, sweet peas do make a beautiful bouquet, and they are so easy to grow. 🙂 They have handled this drought much better than most of my flowers. We could really use some rain here!
Southern Michigan is suffering too! High in the low 90’s for the next few days – chance of storms. Let’s hope we all get some rain 🙂
This is one beautiful dessert. Those berries are just gorgeous. It’s always hard coming home after a great trip. Theres so much to be done but boy is it worth it!
Thank you, Julie! I agree, it is worth the extra effort to take some getaways now and then. Good memory-making with loved ones. 🙂
This looks so beautiful. I love fruit and berries and this looks so good! 🙂
Thank you, Petra!
I’ve seen tons of cobblers lately, but I swear your crust is the best looking of them all! I have to try this recipe!
Thank you Mary Frances! The crust recipe is really easy and really tasty! 🙂
This looks absolutely perfect, Jenny! Love the blend of fruits and that apron too…so cute!
Thanks Nancy! I love that apron too. Hope you are having a great summer!