Apple Berry Cobbler with Strawberry Cinnamon Swirl Biscuits.

Apple Berry Cobbler with Cinnamon Berry Swirl Biscuits

These apple berry cobbler is ideal for that late summer/early fall time where berries and apple season overlap. The cinnamon swirl biscuits look stunning on top of the fruit filling and are made while the fruit gets a kickstart cooking down in the oven. It’s easier than it looks (don’t be scared by the long ingredient list) and makes for a great presentation. Note that I used tapioca starch as a thickener in the filling because I find it a cleaner and more neutral flavored starch but you can use cornstarch if that you is all you have.
Course Dessert
Cuisine American
Keyword apple, cobbler, strawberry
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 12
Calories 264 kcal
Author Irvin



  • 4 pounds mixed varieties of apples 1815 g
  • 1/2 pound hulled and sliced strawberries 225 g
  • 6 ounces blackberries 170 g
  • 1/2 cup packed dark brown sugar 110 g
  • 4 tablespoons tapioca starch or cornstarch
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 teaspoon kosher salt

Cinnamon biscuit dough

  • 2 1/2 cups all-purpose flour 350 g
  • 2 tablespoons white granulated sugar
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/4 cup melted unsalted butter 115g
  • 1 cup buttermilk

Cinnamon biscuit filling

  • 2 tablespoons dark brown sugar
  • 1/4 cup white granulated sugar 50 g
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fresh ground pepper
  • 1/8 teaspoon kosher salt
  • 2 tablespoons melted unsalted butter
  • 1/2 pound hulled and diced strawberries 225 g


  • 2 tablespoons melted unsalted butter
  • 2 tablespoons white granulated sugar


  1. Preheat the oven to 375°F. 

  2. Set aside 2 apples of different types and peel, core, and slice all the other apples into 8 pieces each. Place the apple slices in a large bowl. Peel, core, and quarter the reserved 2 apples. Grate those apples through the large holes of a box grater into the bowl. Add the berries, brown sugar, tapioca starch, cinnamon, pepper, and salt over the apples. Gently toss to coat apples completely and mix the filling ingredients.

    Combine fruit and fillings together.
  3. Lightly spray a 9 x 13-inch baking pan (or 3 quart oval pan) with cooking oil then place the baking pan on a rimmed baking sheet (just to catch any spillage).Pour into the prepared baking pan. Bake, uncovered, in the oven for 30 minutes. Pour the apples and any juices from the bowl into the prepared baking pan. Bake, uncovered, for about 30 minutes.

  4. While the apples are baking, combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. Stir vigorously with a balloon whisk until the ingredients are evenly distributed. Drizzle the butter over the dry ingredients and toss with a fork until small clumps form. Drizzle the buttermilk over the mix and toss with a fork until a soft, sticky dough forms. 

    Stir the dry ingredients together, then combine with the wet ingredients.
  5. Dump the dough onto a clean surface generously dusted with flour. Press the dough into a 9 x12-inch rectangle, dusting your hands as often as needed to keep the dough from sticking.

    Dump the biscuit dough onto a clean surface and gently knead into a dough forms
  6. Combine both sugars, cinnamon, pepper, salt, and butter in a large bowl and stir until a paste forms. 

    Combine filling ingredients into a paste.
  7. Stir in diced strawberries. 

    Stir in the strawberries.
  8. Spread the sugary strawberry mixture over the cobbler dough. Roll up the dough from the long side, using a flat spatula or bench scraper to help scrape the sticky dough from the surface. You should have a 12-inch-long log. 

    Spread the strawberry mixture over the dough, then roll up the dough.
  9. Cut the log into twelve 1-inch-thick disks.

    Cut the log into 12 1-inch thick pieces.
  10. Once the apple filling has baked for 30 minutes, pull the pan out of the oven. Place the cobbler disks on top of the apples, swirl side up. Brush the tops with the melted butter and sprinkle the sugar on top. Bake until the filling is thick and bubbly and the cobbler top has turned golden brown, 30 to 35 minutes more.

    Place the biscuits over the filling, then brush with the melted butter and sprinkle with sugar.

Recipe Notes

Adapted from my cookbook Marbled, Swirled, and Layered.