Delicious Triple Berry Cobbler Recipe – Easy & Homemade Dessert

Summer-Ready Berry Trio Cobbler

A vibrant spin on the classic berry cobbler—fresh or frozen raspberries, blueberries, and blackberries are gently macerated, topped with a pillowy biscuit-style crust, and baked until golden. Perfect with vanilla ice cream!

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Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

  

• 7 to 8 cups triple berry blend blueberries, raspberries, blackberries, fresh or frozen
• ⅔ cup granulated sugar
• 2 tablespoons all-purpose flour 3 tablespoons if using frozen berries
• 1 tablespoon fresh lemon juice
• 2⅔ cups all-purpose flour
• ½ cup granulated sugar
• 1½ tablespoons baking powder
• ¼ teaspoon fine salt
• 1½ cups milk
• ½ cup unsalted butter melted
• 2 to 3 tablespoons coarse sugar

Method

 

1. Preheat the oven to 360°F (convection if available). Lightly grease a 9×13-inch baking dish.
2. In a large bowl, toss the berries with sugar, flour, lemon juice, and a pinch of ground cinnamon. Let rest 10 minutes so juices develop.
3. Transfer the berry mixture to the prepared pan. Bake for 10 minutes to slightly set the filling.
4. While the fruit bakes, whisk together flour, sugar, baking powder, and salt in a medium bowl.
5. In a separate vessel, stir the melted butter into cold milk until little butter clumps form. Gently fold into dry ingredients until just combined.
6. Spoon dollops of the topping over warm berries, spreading loosely. Sprinkle with coarse sugar.
7. Return to oven and bake 40–45 minutes, or until the crust is golden and the center bubbles vigorously. If the crust darkens too fast, tent with foil.
8. Let rest 15 minutes before serving so the filling thickens further. Serve warm with vanilla ice cream.

Summer-Ready Berry Trio Cobbler

Bright, juicy berries under a soft, biscuit-like topping—this cobbler is a celebration of summer in every bite. Use fresh or frozen raspberries, blueberries, and blackberries for a dessert that’s ready any time of year.

Why You’ll Love It

• Quick maceration step boosts flavor without extra sugar.
• Biscuit-style topping stays tender—no heavy mixing required.
• Works with seasonal bounty or frozen berries all winter long.

Ingredients

• Fruit Filling:
  • 7–8 cups triple berry blend (blueberries, raspberries, blackberries)
  • ⅔ cup granulated sugar
  • 2 tbsp all-purpose flour (use 3 tbsp if berries are frozen)
  • 1 tbsp fresh lemon juice
  • Pinch of ground cinnamon (optional)
• Cobbler Topping:
  • 2⅔ cups all-purpose flour
  • ½ cup granulated sugar
  • 1½ tbsp baking powder
  • ¼ tsp fine salt
  • 1½ cups cold milk
  • ½ cup unsalted butter, melted
  • 2–3 tbsp coarse sugar, for sprinkling

Step-by-Step Instructions

1. Preheat oven to 360°F and grease a 9×13-inch pan.
2. Mix berries, sugar, flour, lemon juice, and cinnamon in a bowl. Rest 10 minutes.
3. Transfer berries to the pan and bake 10 minutes to set juices.
4. Whisk flour, sugar, baking powder, and salt for the topping.
5. Combine melted butter and cold milk until butter forms small clumps. Fold into dry mix.
6. Dollop topping over berries, sprinkle coarse sugar.
7. Bake 40–45 minutes until crust is golden and filling bubbles.
8. Cool 15 minutes. Serve warm with vanilla ice cream.

Special Tip

For extra depth, stir in 1 teaspoon vanilla extract into the milk-and-butter mix. If you have leftover biscuit batter, freeze it in spoonfuls—bake later as a quick drop biscuit snack!

Baker’s Notes

• Frozen Berries: Increase the flour in the filling to 3 tablespoons to absorb extra liquid.
• Browning Control: If the crust browns too fast, cover loosely with foil for the remaining bake time.

Source link: https://www.melskitchencafe.com/triple-berry-cobbler/