This delectable Mexican Chocolate and Mixed Berry Cobbler features a luscious, warm berry medley with hints of cinnamon and cocoa, blanketed by a buttery, golden-brown cobbler topping.

This chocolate berry dessert magic comes together with just 10 simple ingredients, most of which you probably have waiting in your pantry, meaning a crave-worthy dessert is never far from reach.

overhead shot of a large skillet filled with mexican chocolate and mixed berry cobbler with one serving put on a black dessert plate and topped with a scoop of vanilla ice cream.

To take this berry chocolate cobbler from delightful to divine, simply add a scoop of vanilla ice cream. As it gently melts atop the warm goodness, the flavors intertwine to create a beautifully balanced sweet-tart, creamy dream with a lovely interplay of temperatures and textures.

Seasonality is not a factor either – frozen berries work beautifully, making it a perfect treat to enjoy all year round. This scrumptious creation is equally delightful on a chilly winter evening or after an al fresco dining adventure in the summer. Its versatility knows no bounds!

Why You’ll Love This Recipe

If you’re craving a soul-soothing dessert that doesn’t demand hours of effort, this Mexican chocolate berry cobbler awaits your eager tastebuds. Effortless indulgence, here we come!

Aside from being the perfect end to any meal, this easy chocolate cobbler recipe is also:

  • Made With Only 10 Ingredients – And most of them are pantry staples! If you have a bag of frozen fruit on hand, you can make this easy, peasy Mexican chocolate cobbler whenever the craving strikes.
  • Quick & Simple – No need for an army of mixing bowls or complicated steps – this easy berry cobbler recipe is a testament to the joy of hassle-free baking. All you need is one bowl and 10 minutes of prep to create a cozy dessert that’s sure to steal the show at any gathering.
  • Crowd-Pleasing – Who can resist an ooey, gooey bowl of warm berries, spiced chocolate, and cakey goodness? NOBODY. That’s who. (Or, at least not me! 😆)

Ingredients & Substitutions

As promised, you only need a few simple, staple ingredients to make this delightful berry chocolate cobbler recipe. Here’s what to grab:

  • Granulated Sugar – Plain white sugar is ideal for making a perfectly cakey cobbler topping.
  • All-Purpose Flour – While I haven’t tried it, I believe you’d probably have good results using a cup-for-cup gluten-free all-purpose flour mix if needed. Just make sure to let the batter rest for 30 minutes before baking to prevent a gritty texture.
  • Baking Powder – This rising agent is what helps the cobbler topping puff up into fluffy perfection. If you haven’t baked in awhile, test whether your baking powder is still good by mixing ½ teaspoon into ¼ cup of hot water. If it bubbles and foams, you’re in business! If not, time to grab a new jar.
  • Ground Cinnamon – For adding a bit of extra spice to the cobbler topping. 
  • Mexican Chocolate – This is the magic ingredient that takes this mixed berry cobbler recipe from basic to breathtakingly delicious. I happen to like Abuelita brand, but you’re also welcome to use Taza or Ibarra if you prefer.
  • Salt – A touch of salt somehow makes sweet things taste sweeter. Opt for kosher or sea salt instead of iodized table salt for the best flavor.
  • Buttermilk – This acidic milk binds the cobbler batter, activates the leavener, and also produces the fluffiest cakey topping you’ve ever tried!
  • Unsalted Butter – Because everything is better with butter. If you only have salted butter, just dial back the added salt.
  • Vanilla Extract – For giving this triple berry cobbler warmth and depth. You’re also welcome to use equal amounts of vanilla paste or vanilla powder.
  • Frozen Berries – Making a frozen berry cobbler means you can have fresh, fruity goodness even in the middle of winter. Feel free to swap in ripe, fresh berries if you have them!
  • Raw Turbinado Sugar – This baking superhero adds sweet, sparkly crunch to everything it touches. I love sprinkling it over my cobblers, muffins, and quick breads for an added level of sophistication. 
  • Vanilla Ice Cream – While this is technically optional, I’m of the opinion that all cobblers should be served with a scoop of ice cream.

How To Make Berry Cobbler with Mexican Chocolate

This easy recipe for chocolate cobbler with berries comes together with just a few simple steps:

Step 1: Prep. Preheat oven to 350 degrees F. Grease a 9 or 10-inch cast iron skillet or baking dish with butter or shortening.

bag of frozen cascadian farms berries opened on a white marble counter with some of the berries spilling out of the bag.

Step 2: Make Cobbler Batter. In a medium bowl, stir together granulated sugar, flour, baking powder, cinnamon, chocolate, and salt. Add the buttermilk and combine. Add the melted butter and vanilla, and whisk until smooth.

frozen berries sprinkled over the top of the cobbler batter in a cast iron skillet.

Step 3: Assemble. Pour the batter into the greased baking dish. Scatter the top with mixed berries. Sprinkle raw sugar over the top.

turbinado sugar sprinkled on top of the mixed berries and cobbler batter before baking for added sparkle.

Step 4: Bake for 50 to 60 minutes until edges are golden and crispy.

mixed berry and mexican chocolate cobbler after baking in a cast-iron skillet.

Step 5: Serve warm with ice cream. Enjoy!

black dessert plate with a serving of chocolate berry cobbler topped with a scoop of ice cream.

Optional Variations & Dietary Adaptations

There are plenty of ways for you to make this chocolate berry cake cobbler your own. Here are a few ideas to get you started:

  • Dairy-Free/Vegan – Simply swap in your favorite vegan stick butter and make your own vegan buttermilk by stirring a tablespoon of white or apple cider vinegar into a cup of soy or oat milk, then letting it curdle for 5-10 minutes. Top with a scoop of vegan ice cream for the piece de resistance!
  • Gluten-Free – Use your favorite GF AP flour blend (preferably one with xanthan gum in the mix) to make the batter. Make sure to let the batter rest for 30 minutes to allow the flour to properly rehydrate before baking. If you skip this step, your cobbler is likely to come out grainy.
  • Chocolate Cherry Cobbler – Skip the mixed berries in favor of frozen sweet cherries for a Mexican-inspired black forest-style cobbler. YUM!

Expert Tips

  • Make sure to pat your defrosted berries dry, otherwise, the cobbler may end up with a loose consistency that feels underbaked.
  • Let the baked chocolate berry cobbler rest for about 10 minutes before dishing it out. This will let the juices congeal a bit for a better texture all around!
  • This berry Mexican chocolate cobbler is best served the day that it’s made. That said, you are welcome to cover and refrigerate any leftovers for up to 3 days. To serve, reheat the leftovers in a toaster oven (preferred) or microwave, then top with ice cream and enjoy.
overhead shot of a large cast-iron skillet filled with chocolate berry cobbler with a silver antique serving spoon next to a mini cast-iron skillet with a single portion of the berry chocolate cobbler.

Frequently Asked Questions

What makes a cobbler a cobbler?

Unlike pies that have a pastry crust on both the bottom and top, and crisps that have a streusel-like topping, cobblers have a distinct biscuity or cakey topping that bakes to a golden brown as the fruit filling bubbles in the cracks.

Cobblers also have a charmingly rustic appearance due to their characteristic topping. Rather than a perfectly even and smooth crust, cobblers look more like a cobblestone street — hence the cute name. 😉

Does chocolate berry cobbler need to be refrigerated?

Yes, if you have any leftovers, make sure to store them in the refrigerator. They should keep well for up to 3 days.

More Mexican Chocolate Desserts

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #muybuenocooking.

Mexican Chocolate & Mixed Berry Cobbler

5 (2 ratings)
This delectable Mexican Chocolate and Mixed Berry Cobbler features a luscious, warm berry medley with hints of cinnamon and cocoa, blanketed by a buttery, golden-brown cobbler topping. This chocolate berry dessert magic comes together with just 10 simple ingredients, most of which you probably have waiting in your pantry, meaning a crave-worthy dessert is never far from reach.
Print Pin Rate
Yield: 6 to 8 servings
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Ingredients

Instructions 

  • Preheat oven to 350 degrees F.
  • Grease a 9 or 10-inch cast iron skillet or baking dish with butter or shortening.
  • In a medium bowl, stir together granulated sugar, flour, baking powder, cinnamon, chocolate, and salt. Add the buttermilk and combine. Add the melted butter and vanilla, and whisk until smooth.
  • Pour the batter into the greased baking dish. Scatter the top with mixed berries.
  • Sprinkle raw sugar over the top.
  • Bake for 50 to 60 minutes until edges are golden and crispy.
  • Serve warm with ice cream.

Notes

  • You can use fresh berries instead of frozen. 
  • Make sure to pat your defrosted berries dry, otherwise, the cobbler may end up with a loose consistency that feels underbaked.
    This berry Mexican chocolate cobbler is best served the day that it’s made. That said, you are welcome to cover and refrigerate any leftovers for up to 3 days. To serve, reheat the leftovers in a toaster oven (preferred) or microwave, then top with ice cream and enjoy.
  • Let the baked chocolate berry cobbler rest for about 10 minutes before dishing it out. This will let the juices congeal a bit for a better texture all around!
Calories: 466kcal, Carbohydrates: 73g, Protein: 4g, Fat: 19g, Saturated Fat: 12g, Cholesterol: 45mg, Sodium: 241mg, Potassium: 233mg, Fiber: 3g, Sugar: 53g, Vitamin A: 574IU, Vitamin C: 2mg, Calcium: 103mg, Iron: 1mg
Author: Yvette Marquez
Course: Dessert
Cuisine: American, Tex-Mex

Photography by Jenna Sparks 
Originally published: August 2018.