Mixed Berry Fruit Cobbler with Pecan Topping will be your new favorite and easy Thanksgiving dessert. Taking help from frozen fruit that is topped with a delicious sweet, biscuit topping with nutty pecans, that is baked to bubbly perfection.

The cobbler fresh out of the oven ready to be served

Everyone loves a fruit cobbler and this might just be the easiest holiday dessert because you can make it the day ahead, then reheat before serving.

I always have frozen fruits in my freezer because I use them every day in my smoothies and even when the fruit is not in season, I can use them all year round. A spoonful of the cobbler showing the fruit filling and nutty crust

The fruit in this Mixed Berry Fruit Cobbler with Pecan Topping is mixed with orange zest and creates a delicious sauce while it bakes that is thickened by the cornstarch.

More Fruit Dessert Ideas:

The topping is something different that I customized to taste just like the holidays. Nutty from the pecans with warm spices like cinnamon and nutmeg. Top with whipped cream or ice cream and you have one amazing holiday dessert that everyone will love.

The serving dish with a spoon showing all the beautiful berries in the filling

Recommended pan sizes

I used a 9 1/2 -inch (24 cm) 1.25 quart (2.5 pint) round baking dish for this recipe. A 8 x 8-inch (20.3 cm) or 7 x 6-inch (18 x 15 cm) rectangle baking dish would also work.

Yield: 6

Mixed Berry Fruit Cobbler with Pecan Topping

A closeup of the filling of the cobbler with the shiny sweet berries

Frozen fruit is topped with a delicious sweet, biscuit topping with nutty pecans, that is baked to bubbly perfection.

Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes


  • For the filling:
  • 2 pounds (907 grams) frozen mixed berries
  • 1/2 cup (104 grams) granulated sugar
  • Zest of 1 whole orange
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon grated nutmeg
  • 2 tablespoons corn starch
  • For the topping:
  • 3/4 cup (98 grams) all-purpose flour
  • 1/2 cup (64 grams) pecans, ground in a blender
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon grated nutmeg
  • 1 cup (170 grams) light brown sugar
  • 1/4 cup (55 grams) unsalted butter, plus more for greasing the pan
  • 1 large egg, beaten
  • 2/3 cup (160 ml) whole milk


  1. For the filling:
  2. Defrost the frozen fruit in a bowl at room temperature for 30 minutes. Preheat oven to 350°F/177 °C.
  3. Generously butter a 9 ½-inch round baking dish.
  4. To the defrosted berries add the sugar, orange zest, cinnamon, nutmeg and cornstarch, mix well. Transfer to the baking dish.
  5. For the topping:
  6. To a mixing bowl add the flour, pecans, baking powder, cinnamon, nutmeg and sugar, mix. Use your fingers to rub the butter into the dry mix until it resembles crumbs. Stir in the egg and milk until well mixed.
  7. Use a 2-inch ice cream scoop to spoon the batter over the berries in an even layer. Bake for 35-45 minutes (depending on your oven) until the top is golden brown and the berries are bubbling.

Nutrition Information

Amount Per Serving Calories 504Saturated Fat 6gCholesterol 54mgSodium 38mgCarbohydrates 88gProtein 5g