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Triple Berry Cobbler Recipe

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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!

  • Author: Kylie
  • 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

Units Scale

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

  1. 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.
  2. MAKE FILLING. In a large bowl combine blueberries, raspberries, blackberries, lemon juice, sugar, cornstarch, vanilla extract, and salt. Pour into the prepared baking dish.
  3. MIX DRY INGREDIENTS. Whisk together flour, sugar, baking powder, and salt.
  4. 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.
  5. ADD WET INGREDIENTS. Stir in half and half and vanilla just until everything is well combined.
  6. SCOOP TOPPING. Use a spoon to drop dollops of batter all over the berries.
  7. 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!
  8. SHARE THE LOVE. If you loved this recipe, please leave a 5-star rating and review below!

Equipment

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.

Find it online: https://midwestfoodieblog.com/berry-cobbler-recipe/