Berry Monkey Bread Cobbler

It only makes sense that during berry season, you overload your families with berry filled sweets! This Berry Monkey Bread Cobbler was the perfect treat. From the sweet syrup that develops as the sugar, corn starch and berries macerate, to the cinnamon sugar biscuits, this dessert will have the crowds begging for more! (Especially if you add that cold scoop of ice cream on the side 😉 )

For The Filling

1 c. Blueberries

1 c. Blackberries

1 c. Strawberries (Quartered)

1 c. Raspberries

1 c. Sugar

2/3 c. Corn Starch

For The Topping

2 tsp. Cinnamon

1/4 tsp. Salt

1/3 c. Flour

1/3 c. Sugar

1 Package Biscuits

1-11×7 Oven Safe Baking Dish


Pre-wash and thoroughly dry all the berries. You want there to be as little to no water as possible.

In a large bowl, add the berries, corn starch and sugar and mix well but careful to avoid mushing the berries. Set aside to macerate.

While berries are settling, take the package of biscuits and cut each biscuit into thirds in both directions to obtain little cube-like pieces.

In a bowl, combine the biscuit pieces, flour, sugar, cinnamon and salt and mix well to leave no sticky biscuit pieces uncoated.

Using the baking dish you’ve prepared, pour the berries in doing your best not to pour all the liquid that’s settled from the sugar (when you bake it, even more syrup will be produced). 

Finally, take the pieces of biscuit and top over the berries in a single layer, doing your best to cover the entire surface. 

Bake at 375° for 18-20 minutes and then broil on high for 3-4 mins. 

Serve it fresh out of the oven with some vanilla ice cream and enjoy! 

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