4 Ingredient Berry Cobbler Recipe (2024)

This Easy4 Ingredient Bisquick Berry CobblerRecipe is not only the easiest dessert in my repertoire, but it is a family and friend favorite.

This recipe can become a mixed berry cobbler, blueberry cobbler, raspberry, or blackberry cobbler. I have never tried to turn it into a peach cobbler, but if you giver it a go, will you let me know?

While I often use frozen berries, fresh fruit can be used as well.

I have memories as a child of going blackberry picking with my family and then coming home to cook this blackberry Bisquick cobbler with my mom.

I have people ask for the recipe every time I make it. Want another dessert using fresh berries? Try my amazing raspberry cheesecake recipe.

Easy 4 Ingredient Bisquick Berry Cobbler Recipe

Easy 4 Ingredient Bisquick Berry Cobbler Recipe (Serves 12-16) – Ingredients Needed

2 1/2 cups Bisquick

1 1/2 cups sugar

1 cube melted butter (4oz stick)

6 cups frozen berries (blueberries, raspberries, blackberries or a combo of them all together)

Easy 4 Ingredient Bisquick Berry Cobbler Recipe – Instructions

1. Preheat the oven to 350 degrees.
2. Combine Bisquick, sugar and melted butter together and stir into a rough crumble.
3. Place the frozen berries on the bottom of a 9×13 pan.
4. Next, add the crumble on top of the berries.
5. Bake for 1 hour.
6. Let it cool for at least 10 minutes after it comes out of the oven.

When I’m making this for guests, I generally just put the crumble together before guests arrive. Then, right before I serve dinner, I’ll stick the berries in the pan, throw the crumble on top and stick it in the oven so it is ready a little while after dinner.

We generally serve this with vanilla ice cream because that is just classic. It pairs well with a delicious homemade whipped cream also.

I made this for Father’s Day, and my husband actually requested Safeway’s Cinnamon Churro ice cream. It also paired quite well with this easy, fresh and tasty dessert.

After you make this Easy 4 Ingredient Bisquick Berry Cobbler, I’m convinced it will become part of your regular dessert rotation too.

Best Dessert Recipe to Feed a Crowd

I told you that while back that I was on work crew at Malibu.The chef found out I do desserts, and suddenly I was in charge of desserts for 150 most evenings.

I chose to make this berry cobbler because of the ease and delicious nature of this dessert. It’s also one of those desserts where I often have all the ingredients available already, so I don’t need to run to the store. Further, when you are needing to feed a large crowd, this is the perfect dessert to make it happen.

Actually, if you get the opportunity to visit camp Malibu in Canada, and you have a Bisquick berry cobbler, it is most likely this one.

The chef asked for the recipe and decided to put it on the regular rotation.

When I wasn’t making desserts, I was working in “The Pits” doing dishes.

This dessert brought our diners back to the pits to compliment the chef.

I need to give my mom credit for this one because I wouldn’t have the recipe if it weren’t for her.

I even had people emailing me after camp to get the recipe. They were probably pretty surprised to learn that this berry crisp has only 4 ingredients and took virtually no time or effort to create.

What is the Difference Between a Berry Cobbler and a Berry Crisp?

We have always called this easy dessert a cobbler, but it might be better described as a crisp made with a Bisquick crumble.

A cobbler is traditionally a berry bottom with a drop-biscuit top.

A crisp is a berry bottom with a crunchy and crispy layer on top. Therefore, this should probably be called a “Bisquick Berry Crisp Recipe,” but I’ve always called it a cobbler, so that’s what you get.

For more details about cobblers vs. crisps, visit Canadian Living.

Video tutorial for this mixed berry cobbler can also be found on my YouTube channel here.

Want More Great Desserts?

S’More Bars with Rolos

My Favorite Key Lime Pie Recipe

Better Than Anything Chocolate Trifle

Note: This post was originally written in 2013, but was updated with new photos and formatting in January of 2019. The recipe remains the same!