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Mulberry Cobbler: Easy Southern Homemade Recipe

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Mulberry cobbler is a classic Southern dessert made with juicy sweet-tart mulberries baked under a golden, tender biscuit-style topping. This easy homemade recipe delivers a perfectly thick berry filling and a soft, crisp crust that pairs beautifully with vanilla ice cream.

Ingredients

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  • 5 cups fresh or frozen mulberries
  • 3/4 to 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt (divided)
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 cup granulated sugar (for topping)
  • 1/2 cup unsalted butter (cold and cubed or melted)
  • 3/4 cup milk or buttermilk

Instructions

  1. Preheat oven to 375°F and grease a 9×13-inch baking dish or cast iron skillet.
  2. In a large bowl, combine mulberries, 3/4 to 1 cup sugar, cornstarch, lemon juice, vanilla extract, and 1/8 teaspoon salt. Gently toss until evenly coated.
  3. Transfer the mulberry mixture into the prepared baking dish and let sit for 10 minutes to release juices.
  4. In another bowl, whisk together flour, baking powder, 1/4 cup sugar, and remaining salt.
  5. Cut in cold butter using a pastry cutter (or stir in melted butter) until mixture resembles coarse crumbs.
  6. Add milk or buttermilk and stir until just combined. Do not overmix.
  7. Spoon dollops of the topping evenly over the mulberry filling, leaving small gaps for steam to escape.
  8. Bake for 40 to 50 minutes, or until the topping is golden brown and the filling is bubbling thickly around the edges.
  9. Remove from oven and cool for at least 15 minutes before serving to allow filling to thicken.
  10. Serve warm with vanilla ice cream or whipped cream if desired.

Notes

  • If using frozen mulberries, do not fully thaw before mixing to prevent excess liquid.
  • Taste the berry mixture before baking and adjust sugar based on sweetness of fruit.
  • If topping browns too quickly, loosely cover with foil during final baking minutes.
  • Store leftovers covered in the refrigerator for up to 4 days.
  • Reheat in a 350°F oven for best texture rather than microwaving.

Nutrition

Find it online: https://recipeeasily.com/mulberry-cobbler/