Few desserts scream summer quite like a bubbling berry cobbler. Whether you’re using up fresh berries from the farmers market or clearing out the freezer, this Berry Almond Cobbler is easy to put together and delivers that sweet, jammy magic with minimal effort. It’s simple, nostalgic, and endlessly adaptable – exactly what summer baking should be.
When it’s too hot to cook, the last thing I want to do is turn the oven. I want simple, no-bake recipes that won’t heat the entire place. I want to give my oven a much deserved break after all the cinnamon rolls and stews I put it through during the colder months. But some recipes are worth turning your kitchen into a temporary greenhouse.
This Berry Almond Cobbler is so deserving of turning your oven on, you’ll thank your past self every time you take a bite out of this buttery, jammy, golden-topped masterpiece – especially when it’s still warm and melting into a scoop of vanilla ice cream or whipped cream.
Berry Almond Cobbler
This berry almond cobbler is inspired by the wonderful Turkuaz Kitchen. It comes together very quickly and you don’t need anything else other than a couple bowls and a whisk or a spatula.
The best thing about this cobbler is that it has all those beloved, nostalgic summer flavors, but with a little bit more depth. I love adding almond flour to baked goods for a little bit of tenderness and that lovely nutty flavor.
Because almond flour is high in fat, it makes baked treats even more light and tender. It works wonderfully here and the flavors really come together in the final dish: the rich, jammy berries, the buttery and light topping that’s baked until golden and slightly crisp. The slivered almonds also add a nice, but subtle texture.
As much as I love a biscuit-topped cobbler and make them every single year, lately I’ve been very partial to batter-topped cobblers. There’s something magical about them and they’re even easier to put together. This is one I’ll definitely be making again and again.
Tips and Variations
For Fall cobblers, adding a pinch of cinnamon is imperative for warmth. For summer cobblers, there’s nothing better than citrus. This recipe calls for orange zest, but feel free to use lemon.
Citrus fruits enhance the flavor and texture of berries, adding a bright, acidic element that balances the sweetness of the berries. It also helps berries maintain their shape and texture when cooking.
For a tangier crust, try using buttermilk, and for a deeper, more caramelized flavor, you can try brown sugar instead of white. For perhaps a dinner party, they can be served individually and would look adorable baked in mini ramekins.
Serving Suggestions
This cobbler is best served warm with a scoop of vanilla ice cream or whipped cream. I personally favor it paired alongside heavy cream hand whipped to soft peaks with vanilla. It’s simple and quick and absolutely wonderful.
This berry almond cobbler is excellent hot out of the oven, but also makes an excellent day-after breakfast or afternoon snack.
It can be stored in the refrigerator for 3-5 days and although it’s completely fine consumed straight out of the fridge, I always reheat it in the microwave for 30 seconds or so. Thirty seconds and suddenly it’s like it just came out of the oven.
Whether you’re feeding a crowd or just want something sweet on a Sunday night, this easy berry almond cobbler never disappoints. Let me know if you make it – drop a comment below or tag me on Instagram @fromasmallkitchen. I’d love to see your version!
Ingredients
- Filling:
1 ½ tbsp butter, cut into small pieces
2 cups strawberries, halved or quartered
1 cup blueberries
1 cup blackberries
3 tbsp granulated sugar
1 tbsp cornstarch
¼ tsp salt
1 tsp vanilla
Zest of ½ orange
1 tsp lemon juice
- Topping:
½ cup all-purpose flour
4 tbsp almond flour
⅓ cup granulated sugar
1 tsp baking powder
Pinch of salt
½ cup milk
4 tbsp butter, melted
Zest of ½ orange
1 tsp vanilla extract
2 tbsp sliced almonds
Whipped cream, for serving
Directions
Preheat the oven to 350°F (175°C).
Place the butter pieces evenly on the bottom of an 8-inch pie dish.
In a medium bowl, add the berries, sugar, cornstarch, salt, vanilla, orange zest, and lemon juice, gently folding until thoroughly combined.
Spread mixture evenly into prepared dish.
In a separate medium bowl, whisk together flour, almond flour, sugar, baking powder, and salt. Stir in milk, melted butter, orange zest, and vanilla until just combined - it’s okay if it has a few lumps.
Pour the batter over the berries, spreading it evenly. Sprinkle the almond slices on top.
Bake for 25-35 minutes or until the cobbler is golden brown and a toothpick inserted into the center comes out clean.
Allow it to cool for about 15 minutes before serving.
Serve the cobbler warm, with whipped cream or vanilla ice cream.
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