Mulberry Cobbler

Emma: I took some time off because Kate brought 3 of my grand kids to spend a week with me and their Poppa. We had a great time but now it’s back to the work/fun of summer harvesting and making delicious things with the bounty our property provides.

Today I’m going to share a really simple recipe for Mulberry Cobbler. This recipe will also work with raspberries, blackberries, blueberries, and strawberries. You may want to adjust the sugar in the filling based on your taste and the berries you use.



  • 3/4 cup sugar, divided
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 4 cups mulberries, rinsed
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon (may adjust to taste – optional)
  • 3 tablespoons cold butter
  • 1 egg, beaten
  • 3 tablespoons milk

Preheat oven to 400*

Filling: In a non-reactive saucepan combine 1/2 cup sugar and 1 tablespoon cornstarch. Acooking-and-thickening-for-dd water and stir. Stir in berries. Cook over a medium heat, stirring, until thickened and bubbly. Keep filling hot while preparing topping.


Mix flour, 1/4 cup sugar, baking powder, and cinnamon (if using). Cut in the butter until mixture forms coarse crumbs. Mix beaten egg with milk and add to the dry ingredients. Stir until moistened.


Pour the still hot filling into a baking dish (8×8). Top with mounds of the crumb mixture. This will spread as the Cobbler bakes.



Bake for 20 – 25 minutes.

Mulberry-Cobbler-ready-to-eMy topping didn’t spread as well as it should have but I may have been a tiny bit under on the milk. Also, be sure your butter is nice and cold so the proper “crumbs” form.

Serve warm or cold. This is great with a scoop of vanilla ice cream!