Mixed Berry Cobblers

  • Prep Time
    10 mins
  • Cook Time
    35-40 minutes
  • Difficulty
  • Servings
  • Ideal for
    • charcoal
    • gas
    • Q
    • pulse


  • 1 cup self raising flour
  • 100g unsalted butter
  • ⅔ cup caster sugar, divided
  • ⅓ cup buttermilk
  • 2 teaspoons vanilla extract, divided
  • 1 x 250g punnet strawberries, hulled and quartered
  • 1 x 125g punnet raspberries
  • 1 x 125g punnet blueberries
  • ¼ cup flaked almonds
  • Icing sugar, to dust
  • Thickened cream, to serve


Step 1
Set up your barbecue for indirect cooking. Please refer to your handbook for further instructions. Preheat your barbecue for baking.

Step 2
In a bowl mix together the flour, unsalted butter and ⅓ cup of the caster sugar. Using fingertips, rub together until mixture resembles fine breadcrumbs. Add the buttermilk and 1 teaspoon of the vanilla, and combine. Mixture will form into a wet dough. Set aside.

Step 3
In a separate bowl mix together the berries, the remaining sugar (⅓ cup) and remaining vanilla extract (1 teaspoon). Toss to combine.

Step 4
Divide the berry mixture between 4 ramekins. Gently press berries to compact into ramekins. Top with the cobbler mixture, then sprinkle with the flaked almonds.

Step 5
Once the barbecue is preheated, make adjustments to the burner control(s) if required for the indirect baking setting. Place the berry cobblers on and cook for 35-40 minutes or until golden and cooked through.

Step 6
Dust the cobblers with icing sugar and serve with the thickened cream.