This cottage cheese berry cobbler is crisp on top, gooey underneath, and made with simple ingredients for an easy yet stunning dessert to serve a crowd. Blended cottage cheese is used in place of buttermilk in the cobbler biscuits, and it’s officially the latest addition to our cottage cheese obsession 😋.
I love serving this berry cobbler at backyard BBQs with the neighbors — it’s always a hit, but requires such little prep. Top it with a scoop of vanilla ice cream for the ultimate summer dessert.
Some Key Ingredients
- Blended cottage cheese: most berry cobbler recipes use buttermilk in the cobbler biscuits, but I’m using blended cottage cheese! Ya’ll know Fit Foodie Finds jumped on the cottage cheese train a longggg time back, and it’s just so dang versatile! It helps make these cobbler biscuits flakey, and adds a protein boost to boot 👑.
- Mixed berries: both fresh or frozen mixed berries will work for this cobbler! But fresh berries will take a bit more time to cook down, so for that reason, I prefer using a bag of frozen mixed berries.
- Brown sugar: brown sugar is the sweetener you’ll use in both the filling and the cobbler biscuits on top! You won’t find any granulated sugar in this berry cobbler recipe 😋
Find the list of full ingredients in the recipe card below.
Equipment to Gather
- 10 – 12 in. cast iron skillet (you can also use an 8×8 in. or 9×9 in. baking pan if you don’t have a cast iron skillet)
- Large bowl for tossing the frozen berries with cornstarch and brown sugar before baking.
- Another large bowl for mixing the cobbler biscuit dough! This is a no-knead dough, so you can easily mix it in one bowl.
- Silicone spatula for mixing up the cobbler biscuits. Using a silicone spatula helps prevent the dough from sticking to the spatula.
- High-speed blender or food processor for blending up the cottage cheese to use in the cobbler biscuits! This is our favorite ⤵️
Our Favorite
Beast Blender
The Beast Blender is our go-to blender for smoothies, dips, soups, and everything in between. It’s the perfect size and moderately priced. Oh, and oh-so powerful!
Making the Perfect Filling and Cobbler Biscuits
Serving Suggestions
Top this cottage cheese berry cobbler with some fresh whipped cream and a sprig of mint. I also love serving this cobbler with a big ol’ scoop of vanilla ice cream on those hot summer nights.
Storing Leftover Cobbler
What is the different between a berry cobbler and a berry crumble or crisp?
This berry cobbler features a biscuit topping like most traditional cobblers do. Berry crumbles and crisps have a crumbly streusel topping. Try my sheet pan fruit crisp or lemon blueberry crumble bars if you’re hoping to get your streusel topping fix 😋😋.
Can you make this cobbler gluten-free?
I have not tested this berry cobbler with gluten free flour, but if you do, please leave a comment and let us know how it goes! My go-to GF flour is alway, always Bob’s Red Mill 1:1, so I recommend starting there if you’re looking to make this recipe gluten-free ❤️.
More Crisps, Crumbles and Cobblers to Try
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Place 4 tablespoons of unsalted butter into a 10-12-inch cast iron skillet and place in the oven. Preheat oven to 350℉.
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Add the frozen berries, brown sugar, and corn starch to a large bowl. Stir to coat all of the berries. Set aside.
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While the butter is melting, make the biscuits. Add the flour, baking powder, ¼ cup brown sugar, salt, and blended cottage cheese to a bowl. Using a silicone spatula, stir until a ball starts to form. Then, switch to your hands and knead until a ball forms.
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Once the butter has melted, remove the skillet from the oven. Transfer the berries to the bottom of the pan. Break the cobbler biscuit dough into biscuit-looking pieces and place them on top of the mixed berries.
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Whisk an egg and brush it across the top of the biscuits, then top with the remaining brown sugar.
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Bake for 30 minutes. Remove from the oven and allow to cool for 10 minutes before serving.
- Frozen or fresh berries work in this recipe, but fresh berries will take a bit more time to cook down. I prefer frozen berries.
- 8×8-inch or 9×9-inch baking pans would work in place of the skillet.
Calories: 224 kcal, Carbohydrates: 40 g, Protein: 6 g, Fat: 5 g, Fiber: 3 g, Sugar: 24 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography: photos taken in this post are by Erin from The Wooden Skillet.
