Forget pies, you all. Cobblers are the best. It’s a must-make. Lemon Berry Cobbler is probably one of the simplest, most enjoyable desserts. The bottom layer of fruit takes a few minutes to mix (thanks to frozen fruit), while the second layer, which looks similar to a sweet biscuit, takes just a few minutes. The tart and sweet flavors of this quick and simple Lemon Berry Cobbler are the ideal way to finish off any dinner. (Or a fantastic breakfast, although I didn’t say it.

12 oz. frozen mixed berries Thawed and frozen ($3.27)

3/4 Cup sugar($0.03)

1 1/2 Tbsp cornstarch($0.06)

Fresh lemon ($0.69)


1 cup all-purpose flour ($0.14)

1 tsp baking soda ($0.08)

3/4 Cup sugar($0.03)

1/8 tsp salt ($0.01)

4. Tbsp of cold butter ($0.36)

5 Tbsp milk* ($0.11)


Preheat the oven to 425°F. Utilize a microplane, zester, or a cheese grater with a small hole to remove the zest of the lemon.

Put the thawed, frozen berries in a bowl. Add the sugar, cornstarch, about 1/2 tsp of zest, and 1 Tbsp of the juice of a lemon. Mix to combine. Add the prepared berries and all juices into an individual dish (4 cups capacity).

Mix the flour, baking powder, salt, sugar, and the remaining 1/2 tsp of lemon zest in a medium-sized bowl. Break the butter into smaller pieces and add it to the flour mix. Utilize your hands to work on the dough until it is broken into tiny pieces and the mixture resembles damp sand. Mix in the milk and stir until a slightly sticky dough develops.

The biscuit dough can be dropped on the berries in pieces. It’s okay even if the dough doesn’t completely over the fruits.

The cobbler is preheated in an oven for 20-25 mins to ensure the crisp surface and the fruits start bubbling around the edges. To avoid spills caused by the juices from the casserole dish’s berriesh, place it on a baking tray lined with parchment paper to keep any spills.

Serve warm and topped with ice cream or whipping cream, if you wish. Sprinkle with lemon zest.

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