Triple Berry Cobbler from Scratch

An easy cobbler made with the best summertime berries and topped with a sugar cookie-inspired topping. Make it with seasonal fruit or a bag of frozen mixed berries. It’s delicious either way.

cobbler with scoop missing rectangular dish filled with cobbler and serving spoon

❤️ Why you’ll love this recipe

  • Easier than pie. Cobbler has all the taste and none of the heartache of pie. It’s all done, start to finish, in around an hour. And it’s so rustic and charming looking that it always looks perfect, even if it isn’t perfect.
  • Affordable. Triple berry mix is one the absolute best buys at Costco. It’s in the frozen section near the ice cream and it’s a great value! We love it in triple berry coffee cake too! If you buy fruit in season you can get it at a great price too.
  • The amazing cobbler topping. Once you try this topping recipe, you’ll never use anything else. Promise.
ingredients for cobbller

This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.

You’ll need the following for this delicious cobbler from scratch:

  • three berry mix (or any combination of raspberries, blackberries, and blueberries)
  • cornstarch
  • lemon juice
  • sugar
  • butter
  • sugar
  • vanilla
  • egg
  • all-purpose flour
  • baking powder
  • salt
  • 13 x 9 baking dish
  • large mixing bowl
  • aluminum foil
  • hand mixer


Step One Precook the filling

mixing and fiiling cobbler

First, we are going to prepare the filling and bake it all by itself. This helps the berries to release their juices and mix with the cornstarch so the filling will thicken up a little bit and make the cobbler easier to serve.

In a medium mixing bowl, combine the sugar, berries, and cornstarch and pour into a shallow baking dish. You’ll want to use a 9×9 square or circle that’s at least 1 1/2 inches deep, or even a 9×13 will work fine.

Cover the sugared berries tightly with aluminum foil and bake the filling (just the filling!) for 20 minutes. The berries will be hot and juicy when done. Remove the foil.

Step Two Make the topping

process of topping being mixed

While the filling is cooking, you can start the topping. The process is just like making cookie dough. Start by creaming the butter and sugar until fluffy. Then add the egg yolk and vanilla.

Slowly add in the dry ingredients and mix until just combined. It will look just like cookie dough. And there’s nothing wrong with that.

Step three: Assemble

It’s time to scoop the sugar cookie topping right on top of the hot triple berry filling. You can just use a tablespoon and dot everything right on top.

Step Four: Bake and serve

close up scoop of baked cobbler

Now we bake! Pop it right in the oven and bake for 35-45 minutes. The topping will spread out and brown. In the last few minutes, you can sprinkle sugar on top if you’d like.

Serve warm or cold.

🥫 Storage instructions

Cobbler will be fine at room temperature for about a day. Any longer than that and you’ll want to pop it in the fridge. Either way, cover it tightly with aluminum foil.

Cobbler does not freeze very well.

🔍 FAQs

Can I substitute other berries?

Yes, you can add strawberries or do just a mix of blackberries and raspberries. Keep in mind that strawberries are sweeter than the other mixed berries so you may want to reduce the sugar a tad.

Can I make a smaller batch?

Sure! Use an 8 or 9-inch pie dish and cut the recipe in half.

👩🏻‍🍳 Expert tips

  • Sprinkle the top with coarse sugar for the last ten minutes of baking. It’s pretty, crunchy, and sweet

📘 Related Recipes

📞 The Story behind this recipe

My oldest daughter always asks for pie or cobbler for her late summer birthday. When we couldn’t find the fruit we wanted for a different recipe we wanted to try, we found a mixed berry blend and tried this recipe.

We still make it every year.

Everyone needs a beautiful but easy dessert recipe that feels cheerful and homemade. This is the perfect one to add to your recipe box.

📖 Here’s the recipe

Triple Berry Cobbler from Scratch

The most delicious berry cobbler with a sweet tart filling and a sugar cookie topping.  Guaranteed to be a hit at any summer party.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Serving Size 16 servings


  • 9 x 13 dish
  • Aluminum foil



  • 9.5 cups mixed berries combination blackberries, blueberries, raspberries
  • ¾ cup sugar
  • 1 ½ tablespoons cornstarch
  • 2 tablespoons lemon juice


  • 1 cup unsalted softened butter 2 sticks
  • 1 cup sugar
  • ½ teaspoon vanilla
  • 1 egg
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • pinch salt


  • Prepare. Preheat the oven to 375 with the rack in the center.  Prepare a spare baking sheet by covering it in foil to catch any drips.
  • Precook the filling. Combine the berries, sugar, and cornstarch in a medium bowl.  Pour into a baking dish and cover tightly with foil.  Bake the filling for 20 minutes to thicken the filling.
  • Make the topping.  While the filling is cooking. Combine the butter and sugar with a mixer on medium speed, until its light and fluffy.  Add the egg yolk and vanilla.  Slowly add in the dry ingredients and blend on low until just combined.
  • Assemble. When the filling is done, remove the foil.  Dot the fruit with the sugar cookie topping with 2 tablespoon-sized dollops.
  • Bake and serve. Bake for 35-45 minutes until the topping is browned and the filling is bubbly.  During the last few minutes of baking time, sprinkle sugar on top if desired. Allow cobbler to stand at room temperature for a few minutes before serving.  Best when served with vanilla ice cream.


You’ll use a total of 3 pounds of berries, which is the size of most grocery store bags of mixed berries.
Calories: 153kcal | Carbohydrates: 37g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 18mg | Potassium: 60mg | Fiber: 3g | Sugar: 30g | Vitamin A: 57IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 1mg

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Recipe Rating


  1. 5 stars
    I tried this recipe for a sweet after lunch dessert for the family. It looked and smelled delicious. I halved the recipe and baked it in a 9” pie pan. It turned out lovely. I appreciated the rustic look of it, making it that much more homey.