Triple Berry Cobbler calling your name! Well friends, summer certainly is here with a vengeance. Does counting down the days until cooler weather arrives make time go slower, like a watched pot that never boils? I love the slower pace of summer, but boy what I’d give to go outside without fear of melting.
But take heart – at least we have berries! And so we take each day as it comes, knowing nothing lasts forever, and we make a big pan of this delicious Triple Berry Cobbler to distract ourselves.
I’ve had a berry cobbler on my recipe testing to-do list for a while… I love the idea of a cobbler because it’s so much easier to make than a pie. This Triple Berry Cobbler is particularly flexible because you can use whatever berries you have on hand. Fresh or frozen, blackberries, blueberries, strawberries, and raspberries all work wonderfully.
There’s nothing fussy about it, and you can’t mess it up. It’s really just a basic berry filling with some rustically shaped sweet biscuits on top, all baked together in one big happy dish. In fact, the actual definition of “to cobble something together” is the perfect description of how to make it. It says, “To make something quickly, without a lot of care, with whatever is available.” We can do that!
The berries swim in their own syrupy juices, and the sweet biscuit-like cobbler topping floats proudly on top. I like to brush the top of the cobbler dough with heavy cream and then sprinkle sparkling sugar on top. Can you see that crusty sweetness on there?
My cobbler topping definitely leans more toward biscuit than cake. This particular style of cobbler makes me nostalgic for the way my mom always makes strawberry shortcake – more of a biscuit-like shortcake from a recipe on side of the Bisquick box. Maybe you grew up with that too?
I like that the cobbler can hold its own crumb without getting too soggy and that it just melts right into that warm berry trio as it is scooped out of the baking dish. I think berry cobblers are best accompanied by a scoop of vanilla ice cream, don’t you?
Sometimes you just need to make something sweet that brings you joy and share it with others when things get a little too hot to handle. In Arizona, we take that very literally! Wishing you happy baking and sweet summer days wherever you are.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
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For the Berries
- 6 cups strawberries, quartered
- 2 cups raspberries
- 2 cups blueberries
- 3/4 cups granulated sugar
- 1/4 cup all-purpose flour
For the Cobbler
- 1 1/2 tablespoons white vinegar
- 1 cup heavy cream
- 2 1/2 cups all-purpose flour
- 1/2 cup salted butter, chilled and cubed
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- Additional 2 tablespoons heavy cream
- 1 tablespoon coarse sparkling sugar, optional
- Preheat the oven to 350 degrees*, and spray a 9 by 13 inch baking dish or 2 1/2 quart oval baking dish with nonstick spray. Set aside.
For the Berries
- In a large bowl, mix berries with sugar and flour and stir. Pour the berries into the prepared pan.
For the Cobbler
- Stir white vinegar into heavy cream and let side while you prepare the cobbler, about 5 minutes. This will cause the heavy cream to curdle and thicken.
- In another large bowl, add flour, butter, sugar, salt, and baking powder. Use a pastry cutter to cut the butter into the flour, until you have pea sized bits of flour coated butter. You can also use a food processor to pulse the butter and flour together, and then mix in the sugar, salt, and baking powder by hand.
- Add the heavy cream mixture to the butter and flour mixture, stirring to bring together a crumbly dough. You may need to finish bringing the cobbler dough together with clean hands.
- Shape the cobbler dough into 1/2 inch thick disks with your hands, and place them evenly over the berries. I made about 5 disks. It’s okay if some of the berries remain uncovered.
- Brush the top of the cobbler dough with 1-2 tablespoons of heavy cream and then sprinkle with coarse sparkling sugar if desired.
- Bake the cobbler for 45-55 minutes, or until a toothpick inserted into the cobbler comes out clean. The top will be golden brown and the berries will be bubbly around the edges.
- Allow to cool slightly, and then serve warm with vanilla ice cream or whipped cream.
- Store leftovers covered in the refrigerator for up to 3 days.
*Make sure oven rack is set to center position. I moved my rack down one setting so that the biscuits wouldn’t be too close to the heating element.
- Serving Size: 1 Serving
- Calories: 579
- Sugar: 45g
- Sodium: 419mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7.7g
- Trans Fat: 0.9g
- Carbohydrates: 86g
- Fiber: 6.7g
- Protein: 7g
- Cholesterol: 68mg