Triple Berry Cobbler with Sugar Cookie Topping

Nothing says summer picnic like a beautiful berry pie. But as you may know, making a pie is so much work! There’s making the crust, assembling the darn thing, hoping it doesn’t fall apart in the oven, and then praying that the filling doesn’t make the crust soggy. But not this recipe; it couldn’t be easier.

Ingredients and Tools You’ll Need

Triple berry mix is a great deal at Costco. It’s in the frozen section near the ice cream and is a good value! We enjoy using it in triple-berry coffee cake, too! If you buy fruit in season, you can get it at a good price as well.

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Equipment

• 8 or 9 inch pie pan or quiche dish
• Aluminum foil
• Large mixing bowl
• Hand mixer

Ingredients

FIlling

• 5 cups mixed berries (any combination of blackberries, blueberries, raspberries, fresh or frozen is fine)
• ⅓ cup sugar
• 1 tablespoon cornstarch (thickens the filling)

Topping

• ½ cup salted butter (softened)
• ½ cup sugar
• ½ teaspoon vanilla
• 1 egg yolk
• ¾ cup all-purpose flour
• ½ teaspoon baking powder

How to Make Triple Berry Cobbler

Step One: Prepare The Oven

Preheat the oven to 375°F with the rack in the center position. Then, line a spare baking sheet with aluminum foil to catch any drips during baking.

Step Two: Prepare The Berries

If you have fresh berries, rinse them gently with cold water and dry them with paper towels. If you’re using frozen berries, you don’t need to thaw them first. Mix the berries, sugar, and cornstarch in a bowl. Make sure the berries are coated evenly.

Step Three: Precook The Filling

Put the mixture in an 8×8-inch baking dish and cover it tightly with foil. Bake for 20 minutes to thicken the filling.

Step Four: Make The Topping

While the filling is baking, prepare the topping. In a large mixing bowl, use a hand mixer on medium speed to cream together the softened butter and sugar until the mixture is light and fluffy. Then, add the egg yolk and vanilla extract and beat until fully incorporated. Slowly add the flour and baking powder, mixing on low speed until just combined. Don’t mix too much.

Step Five: Assemble The Cobbler

After the filling is done, take it out of the oven and throw away the foil. Then, use a tablespoon to spoon the sugar cookie topping over the fruit, making sure to space it evenly across the surface.

Step Six: Bake And Serve

Put the dish back in the oven and bake for 35-45 minutes, or until the top is golden brown and the filling is bubbly. If you like, add a little sugar on top during the last few minutes of baking. Take it out of the oven and let the cobbler sit at room temperature for a few minutes before serving. Serve it warm with a scoop of vanilla ice cream if you have some.

Tip: If you notice the topping is getting too brown while the filling is still cooking, just cover the cobbler loosely with a piece of foil. This will prevent further browning while the filling finishes bubbling away.

Serving & Storing

Once the cobbler has cooled, cover the dish with plastic wrap or transfer leftovers to an airtight container. Store in the refrigerator for up to 3 days.

To reheat, warm it in a 350°F oven for 10-15 minutes, or until the topping is crisp and the filling is heated. You can also microwave individual portions for about 30-60 seconds, but the topping may not stay as crisp.

Unfortunately, this doesn’t freeze well. The topping can become soggy, and the filling may lose its texture after thawing. It’s best fresh or stored in the fridge for a few days.

More Cobbler Recipes

• If you’re in the mood for something different, try this refreshing lemon cobbler for a twist on a classic dessert.
• This cast iron skillet blackberry cobbler is just as easy and delicious.
• Caramel apple cobbler is perfect for fall and so easy!
• Plum cobbler is one of our favorites when stone fruits are in season, and you suddenly have a ton.
• This blueberry cobbler uses a pre-made pie filling to make it even easier.

Printable Recipe