Triple Berry Cobbler

5 from 1 vote

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 Time20

Cook Time45

Total Time1 5

Course: Dessert

Cuisine: American, Southern

Keyword: berry cobbler, Cobbler, Summer

Servings: servings

Calories: 153kcal

Author: Katie

Equipment

8 or 9 inch pie pan or quiche dish
Aluminum foil
13 x 9 baking dish (for doubling the recipe)
Large mixing bowl
Hand mixer

Ingredients

FIlling

5 cups mixed berries (any combination of blackberries, blueberries, raspberries)
⅓ cup sugar
1 tablespoons cornstarch

Topping

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

Instructions

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.
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.
Precook the filling. Mix the berries, sugar, and cornstarch in a bowl. Make sure the berries are coated evenly. Put the mixture in an 8x8-inch baking dish and cover it tightly with foil. Bake for 20 minutes to thicken the filling.
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.
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.
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.

Notes

Fresh berries work best for flavor, but frozen berries are perfectly fine too—just be sure not to thaw them before using.

If your berries are super juicy, consider sprinkling a thin layer of flour or quick-cooking tapioca on the bottom of the baking dish before adding the berries. This will help absorb some of the excess juice and keep the cobbler from getting too soggy.

To get a nice, even crust, try to spread the dollops of topping so they cover most of the berries. The topping will spread out as it bakes, but you don’t want large gaps where the filling could bubble over too much.

For an extra-special touch, sprinkle a little coarse sugar (like turbinado or demerara) over the topping before baking. This will give the crust a nice crunch and a beautiful sparkle.

Nutrition