Easy Triple Berry Cobbler Recipe
A juicy mix of blueberries, raspberries, and blackberries gets baked under a slightly sweet biscuit-like topping for the easiest summer dessert you’ll make all season. Ready in about an hour with ingredients you probably already have in your kitchen!
Basically, the best summer dessert ever.
- This triple berry cobbler is a low-effort, high-reward dessert that turns three pints of fruit and a few pantry staples into something absolutely magical. And the best part is you don’t need a mixer, a rolling pin, or any special equipment!
- The flavor and texture combination is over the top. Jammy berries, a slightly sweet biscuit topping, and a few scoops of rich vanilla bean ice cream – this dessert screams SUMMER.
Here’s what you’ll need
Here’s how it all comes together.
HEAT OVEN + GREASE PAN. Preheat your oven to 375 degrees and lightly grease an 11.5 inch deep dish pie pan or a 9×13 white baking dish with butter or cooking spray.
MAKE FILLING. Toss the berries with the lemon juice, sugar, cornstarch, vanilla, and salt, then pour the whole mixture into your prepared dish.
MIX DRY INGREDIENTS. Whisk together the flour, sugar, baking powder, and salt in a separate bowl.
ADD WET INGREDIENTS. Stir in the half and half and vanilla just until everything comes together.
SCOOP TOPPING. Reserve a handful of berries before adding the topping. Drop spoonfuls of the batter all over the berries, leaving some gaps so the fruit can peek through. Add the handful of berries on top.
BAKE + REST. Bake for 40 minutes until deep golden brown, then cover loosely with foil and bake another 10 minutes until the biscuits are cooked through and the filling is bubbling at the edges. Let it rest for 5 minutes before serving.
SERVE. Serve with ice cream and enjoy!
Fresh vs. frozen berries
Both will work well in this berry cobbler recipe. Here’s what you need to know before you decide which you want to use!
- Fresh berries tend to hold their shape better and stay intact. They also get plump and juicy. In-season fresh berries always have the best flavor, but they’re not always readily available.
- Frozen berries are going to break down more and give you a saucy filling. This is also very delicious, and since they’re flash frozen after picking at peak ripeness, frozen berries will taste better than out-of-season, grocery store berries.
- You don’t have to thaw the berries first. Add them right from the freezer. Allowing them to thaw will cause them to release more moisture, and your filling will end up a bit soupy.
- Be sure to add an extra 5–10 minutes to the baking time if you’re using frozen berries.
- What do I use most often? Fresh berries if they’re in season, and frozen if they’re not, or if I don’t want to make an extra trip to the store.
Things I learned while testing this recipe.
- Don’t skip the cornstarch! The berries will release a lot of juice in the oven, and you want that filling to set up a bit instead of turning soupy.
- Cold butter is a must for the cobbler topping. If your kitchen is warm and the butter softens while you’re cubing it, pop it in the fridge/freezer for a few minutes before cutting it into the flour. That’s what gives you that flaky, perfect topping.
- Try not to dollop the topping all the way to the edges of the dish. Leave some berries exposed so you get those gorgeous bubbly, jammy edges.
Here’s what I’d serve this with this cobbler.
- easy sesame chicken pasta salad
- sheet pan Greek meatballs + potatoes
- grilled chicken spring roll bowl
- simple chicken salad recipe
- easy chicken gyros
Just in case you have leftovers.
- STORING: Cover the cobbler tightly and store it in the fridge for up to 5 days.
- REHEATING: Warm individual portions in the microwave for 30-45 seconds, or reheat the whole dish, covered, in a 350-degree oven for 10-15 minutes until warmed through.
More easy dessert recipes for your eating pleasure.
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Triple Berry Cobbler Recipe
A juicy mix of blueberries, raspberries, and blackberries gets baked under a slightly sweet biscuit-like topping for the easiest summer dessert you’ll make all season. Ready in about an hour with ingredients you probably already have in your kitchen!
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Berry Filling
- 2 cups blueberries
- 2 cups raspberries
- 2 cups blackberries
- 1 teaspoon lemon juice
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 2 teaspoons vanilla extract
- 1/2 teaspoon Kosher salt
Cobbler Topping
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon table salt (or 1 teaspoon Kosher salt)
- 8 tablespoons cold, salted butter, cubed
- 1 cup half and half
- 2 teaspoons vanilla extract
Instructions
- HEAT OVEN + GREASE PAN. Preheat oven to 375 degrees. Lightly grease an 11.5 inch deep dish pie pan, a 9×13 white baking dish, or the larger of the two from this Staub baking dish set with butter or cooking spray.
- MAKE FILLING. In a large bowl combine blueberries, raspberries, blackberries, lemon juice, sugar, cornstarch, vanilla extract, and salt. Pour into the prepared baking dish.
- MIX DRY INGREDIENTS. Whisk together flour, sugar, baking powder, and salt.
- CUT IN BUTTER. Add cold, cubed butter and use a pastry cutter or your fingers to press the butter into the dry ingredients until it looks like coarse crumbs with pea-sized pieces. Don’t overwork.
- ADD WET INGREDIENTS. Stir in half and half and vanilla just until everything is well combined.
- SCOOP TOPPING. Use a spoon to drop dollops of batter all over the berries.
- BAKE + REST. Bake for 40 minutes or until the top is deep golden brown. Cover loosely with foil and bake for another 10 minutes or until the biscuits are cooked through in the middle and the filling is bubbly around the edges. Let rest for about 5 minutes. Serve and enjoy!
- SHARE THE LOVE. If you loved this recipe, please leave a 5-star rating and review below!
Equipment
Buy Now → Notes
- Don’t skip the cornstarch! The berries will release a lot of juice in the oven, and you want that filling to set up a bit instead of turning soupy.
- Cold butter is a must for the cobbler topping. If your kitchen is warm and the butter softens while you’re cubing it, pop it in the fridge/freezer for a few minutes before cutting it into the flour. That’s what gives you that flaky, perfect topping.
- Try not to dollop the topping all the way to the edges of the dish. Leave some berries exposed so you get those gorgeous bubbly, jammy edges.
