Triple Berry Cobbler from Scratch

An easy triple berry cobbler made totally from scratch and topped with the most delicious 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.

Cobbler has all the taste and none of the heartache of pie. It’s all done, start to finish, in less than an hour. And it’s so rustic and charming looking that it always looks perfect, even if it isn’t perfect.

Ingredients for triple berry cobbler

• 4 cups of berries (combination of raspberries, blackberries, and blueberries)
• 1 1/2 tablespoons cornstarch
• 1/4 cup sugar (or more to taste)
• 1 stick softened butter (1/2 cup)
• 1/2 cup sugar
• 1/4 teaspoon vauilla
• 1 egg yolk
• 1/2 cup all purpose flour
• 1/2 teaspoon baking powder
• pinch salt

💡 Frugal tip

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! Perfect for baking as well as smoothies. We love it in triple berry coffee cake too!.

❤️ Let’s make it together

Pre-cooking the filling

Go ahead and preheat the oven to 375.

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.

Preparing the sugar cookie topping

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. 😉

Final assembly and baking

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.

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.

📖 Here’s the printable recipe

Triple Berry Cobbler from Scratch

Print Recipe

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 mins

Cook Time:40 mins

Total Time:1 hr

Ingredients

FIlling

• 4 cups mixed berries combination blackberries, blueberries, raspberries
• 1/4 cup sugar
• 1 1/2 tablespoons cornstarch

Topping

• 1/2 cup softened butter 1 stick
• 1/2 cup sugar
• 1/2 teaspoon vanilla
• 1 egg yolk
• 1/2 cup all purpose flour
• 1/2 teaspoon baking powder
• pinch salt

Instructions

• 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.
• 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.
• Meanwhile, make the topping.  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.
• When the filling is done, remove the foil.  Dot the fruit with the sugar cookie topping with 2 tablespoon sized dollops.  Place on the foil lined baking sheet in the case the cobbler overflows. 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.

Notes

The filling does not need much sugar because the blueberries are so sweet.  If you like things sweet, or if you are using a blend of just raspberries and blackberries, increase the sugar to 1/3 cup.

Nutrition

Calories: 2045kcal | Carbohydrates: 286g | Protein: 13g | Fat: 101g | Saturated Fat: 21g | Cholesterol: 195mg | Sodium: 1301mg | Potassium: 449mg | Fiber: 18g | Sugar: 202g | Vitamin A: 4605IU | Vitamin C: 16mg | Calcium: 224mg | Iron: 5mg

Course: Dessert

Cuisine: American, Southern

Keyword: berry cobbler, cobbler with sugar cookie topping, recipes for frozen berries

Servings: 8 scoops

Calories: 2045kcal

Author: Katie Shaw

Love this cookie topping and want some more cobbler recipes?

• 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.

Hope you love this frugal and easy dessert!