Want a triple berry pie but don’t have the time to make one…try this Triple Berry Cobbler instead. It’s super easy and fast to make. Loaded with plump ripe blackberries, raspberries, and blueberries and a delicious crumb topping. You’re gonna fall in love.
I have been so excited to write this post! Truth be told I’m behind on my posts right now. Way behind! I have 15 recipes waiting patiently on the side lines for their turn.
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Kind of like the kid that goes to practice, does everything the coach asks, and then the “star player” shows up… and “poof” he/she gets benched! (So unfair!)
Well…Today’s “star” showed up on its very own mini skillet, in all of its juicy quadruple berry glory, topped with a buttery crispy tender cobbler topping, and wearing a scoop of beautiful vanilla ice cream!
Sorry team 15…it’s back to the bench with ya! Just remember…every player is a valuable part of this team. (Can ya tell I’m a mom who has set through her fair share of sports games listening to coaches on the sidelines! lol)
I am in L.O.V.E. with this recipe! I know, I should be humble and say, “Awww it’s nothing!”, but this is County Fair, Blue Ribbon worthy Berry Cobbler! Seriously!!!
It’s the BEST cobbler I have EVER had! You will be blown away at how good this cobbler is. You’re gonna look at Triple Berry Pie and say “Sorry…you’re just not good enough any more!” (Poor Berry Pie…completely kicked off the team! Sigh!)
You don’t have a cast iron skillet, no worries. However, it is super fun! Especially for Family Dinner Night! If you do use a cast iron skillet be sure to prep the pan with cooking spray and pray for the bench warmers to show up and lift the dang thing. (I thought I was bench pressing when I hefted this into the oven!)
Okay team…let’s do this!
How To Make Triple Berry Cobbler
In a large bowl mix together 6 and a half cups of thawed triple berry blend. Add 1-1/2 cups of sliced fresh strawberries, 1/2 cup sugar, and 3 tablespoons corn starch. Mix together well. Set aside.
For the Crumb Topping: In a large bowl add 1 cup plus 5 Tablespoons flour, 6 Tablespoons granulated sugar, 1/4 teaspoon salt and 1-1/2 teaspoons baking powder. Whisk ingredients together until well combined.
Add 6 Tablespoons (3/4 stick) unsalted butter, chilled and cut into small bits. (This will make it easier to cut the butter into the flour.) Using a pastry blender Cut butter into flour and sugar mixture until it resembles a coarse meal with small pea-sized pieces of butter.
In a small bowl whisk 1 large egg and 1 teaspoon of vanilla together using a fork.
With a fork, gently toss beaten egg and vanilla into the flour mixture until moistened and dough starts to hold together. Continue to toss and blend with fingers until well combined. Be careful not to overwork the dough.
Pour quadruple berry mixture into the prepared skillet or 9 x 13 baking dish. (Look at all that beautiful berry filling! So yummy!)
Sprinkle top of berry mixture with cobbler topping. Be sure to spread it evenly over the top of the filling. Sprinkle the top of the crumb mixture with extra sugar. About 2 tablespoons.
Preheat the oven to 300 degrees. Go find the Hulk or one of those benched football line backers! (Okay, seriously…you need some muscles to lift this bad boy into the oven! Especially if you’re using the cast iron skillet! Whew!)
TIP: Place skilled on foil covered baking sheet. This way if the cobbler should bubble over, which it shouldn’t but ya never know…clean up is a breeze and your oven stays clean! Double bonus!
Bake for 35-45 minutes or until the topping is golden brown and the filling is bubbling with delicious berry goodness.
Fingers crossed that your local Cross Fit group shows up on your door step right about now…cause it’s time to lift it out of the oven…and it’s HOT! Allow the cobbler to cool for about 5-10 minutes before serving.
Under that golden crispy sugary top is a light moist cake that has wiggled it way down between the nooks and crannies of all those delicious juicy berries.
This is by the far the best cobbler topping I’ve ever had. It combines the “crisp” of a fruit crisp and the “cake” of a traditional cobbler. I can’t say it enough…it’s perfection!
I’m going to go out on a limb here…a great big huge limb! I’ve always considered myself a triple berry pie connoisseur and there was nothing that could top it, but…this quadruple berry cobbler wins! Hands down… better than any triple berry pie I’ve ever had!
I served mine with a nice big scoop of pure vanilla ice cream. You don’t have to!
I should warn you, however, you will be served divorce papers by the Cobbler Court for neglecting to serve cobbler in the fashion to which it has become accustomed. Your choice! You know how messy divorce can be! 😉
In all seriousness…ya gotta have the ice cream! It’s like a woman without spanks on under her evening gown…ewww…we can’t have that! They just go together. One without the other is just “Eh”! Together…Wowza!
I love everything about this…cobbler! It turned out better than I could have hoped for. I promise this is one dessert that will not disappoint!
You are going to love every mouth-watering fork full! From start to finish. You may even lick the dish! It will be requested at a lot of dinners this summer! The beauty of the cast iron skillet is you could even bake it on your grill!
If you like this Triple Berry Cobbler, You may like these other delicious desserts
- Fresh Classic Blueberry Pie
- Banana Cake With Cream Cheese Frosting
- Traditional Homemade Cherry Pie
- Rhubarb Sour Cream Coffee Cake
- The Best Key Lime Pie
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Have a Happy Weekend… from my Nest to Yours!
- 6 1/2 cups of frozen triple berry blend, thawed with juice
- 1 1/2 cups fresh sliced strawberries
- 1/2 cup granulated sugar
- 3 Tablespoons corn starch
- 1 cup plus 5 Tablespoons all-purpose flour
- 6 Tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 tablespoons (3/4 stick) unsalted butter, chilled, and cut into bits
- 1 large egg, slightly beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon (optional)
- Vanilla Ice Cream for on top
- Preheat oven to 300°. Spray a 12 inch cast iron skillet with cooking spray.
- In a large bowl mix thawed berries with juice add fresh strawberries. Gently mix in sugar and corn starch till well blended, being careful not to damage the berries more than needed.
- In a medium bowl, whisk together flour, sugar, baking powder and salt until well combined. Using a pastry blender cut butter into flour mixture until it resembles a coarse meal with small pea-sized pieces of butter.
- In a small bowl, whisk vanilla into beaten egg using a fork. With a fork, gently toss beaten egg and vanilla into flour mixture until moistened and dough starts to hold together. Continue to toss and blended gently with fingers until combined. Take care not to overwork the dough.
- Place berry mixture in the bottom of your prepared skillet or 9 X 13 casserole dish. Sprinkle crumb mixture evenly over the top of the berry filling. Sprinkle crumb topping with extra sugar, about 2 Tablespoons.
- Bake at 300° for 35-45 minutes until crumb topping is lightly golden brown and filling is thick and bubbly.
- Remove from oven. Allow to cool for 10 minutes. Serve hot with vanilla ice cream on top.
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Serving Size:One large heaping scoop
Amount Per Serving: Calories: 270Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 53mgSodium: 3902mgCarbohydrates: 41gFiber: 2gSugar: 31gProtein: 2g