Cobbler, berry
Common food
Berry cobbler is a warm, rustic dessert where juicy, bubbling berries are topped with a sweet, biscuit-like or cakey crust that bakes to a golden, slightly crisp finish. The filling is typically tart and jammy, contrasting with the soft, buttery topping. Nutritionally, it's a moderate-energy treat with a notable carbohydrate content from both fruit and crust, providing some fiber but also significant natural and added sugars.
Calorie split: 5% protein · 62% carbs · 34% fat
↓ Full nutrition💚 Why it's loved
People love it for the comforting combination of warm, tangy fruit and a sweet, crumbly topping, evoking a sense of home cooking and nostalgia. Its versatility allows for seasonal berry swaps, making it a beloved staple at summer gatherings and family meals.
⚠️ Watch-outs & how to enjoy it better
Its high sugar and refined carbohydrate content can cause rapid blood-sugar spikes, which is a consideration for individuals managing diabetes or insulin resistance. To mitigate this, pair a smaller portion with a source of protein or healthy fat (like a dollop of plain Greek yogurt or a handful of nuts) to slow sugar absorption. Also, be mindful of common allergens like wheat and dairy in the crust.
Key benefits
- Provides quick energy from carbohydrates
- Contains dietary fiber from berries and crust
- Offers antioxidants from the berry filling
- Can be a source of small amounts of vitamins like vitamin C
- Serves as a comforting, portion-controlled dessert option
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'cobbler' likely comes from the appearance of the topping, which was originally spooned or 'cobbled' over the fruit, resembling a cobblestone street.
Full nutrition (USDA data · scales with serving)
| Water | 51.4 g |
| Energy | 231 kcal |
| Protein | 2.7 g |
| Total lipid (fat) | 8.9 g |
| Carbohydrate, by difference | 36.2 g |
| Fiber, total dietary | 4.0 g |
| Total Sugars | 17.6 g |
| Calcium, Ca | 24.0 mg |
| Iron, Fe | 1.3 mg |
| Magnesium, Mg | 18.0 mg |
| Phosphorus, P | 43.0 mg |
| Potassium, K | 118 mg |
| Sodium, Na | 179 mg |
| Zinc, Zn | 0.30 mg |
| Copper, Cu | 0.10 mg |
| Selenium, Se | 2.3 ug |
| Vitamin C, total ascorbic acid | 1.9 mg |
| Thiamin | 0.11 mg |
| Riboflavin | 0.08 mg |
| Niacin | 1.8 mg |
| Vitamin B-6 | 0.05 mg |
| Folate, total | 41.0 ug |
| Folic acid | 15.0 ug |
| Folate, food | 26.0 ug |
| Folate, DFE | 51.0 ug |
| Choline, total | 9.1 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 4.0 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 41.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 71.0 ug |
| Vitamin E (alpha-tocopherol) | 0.86 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 14.2 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.8 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.08 g |
| SFA 16:0 | 1.6 g |
| SFA 18:0 | 1.0 g |
| Fatty acids, total monounsaturated | 4.1 g |
| MUFA 16:1 | 0.12 g |
| MUFA 18:1 | 3.9 g |
| MUFA 20:1 | 0.05 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.2 g |
| PUFA 18:2 | 1.1 g |
| PUFA 18:3 | 0.09 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
FAQ
What's the difference between a cobbler and a crisp?
A cobbler has a biscuit or cake-like topping, while a crisp has a streusel topping made with oats, flour, butter, and sugar that bakes to a crunchy texture.
Can I use frozen berries for cobbler?
Yes, frozen berries work well. Do not thaw them first; use them straight from the freezer, as they will release more juice during baking.
How do I prevent a soggy bottom crust?
Some recipes place the fruit on the bottom and the crust on top. To avoid sogginess, ensure the fruit is well-drained and the crust is baked until fully golden and set.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.31 kcal/g · 5% calories from protein · 4.0 g fiber · 17.6 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.52 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.