Triple Berry Cobbler Recipe (2024)

This Triple Berry Cobbler Recipe is a must-try dessert idea for summer entertaining! It’s one of my favorite warm-weather dessert recipes because it’s so low-maintenance. No mixers or food processors to drag out and because you’ll be using berries, the fruit doesn’t need to be peeled or cut. How’s that for easy?!

Menu Suggestion with this Dessert:

• For a delicious summer menu idea try my Fall-off-the-Bone Rib Recipe or my Franglais Burgers
• Pair with my delicious Potato Salad with Crispy Bacon recipe or my Creamy Cucumber Salad with Dill.

Can I Use Frozen Fruit for Cobbler?

• This recipe can really be made with any fruit or berry and yes the fruit can be frozen if fresh is not available.
• If using frozen fruit do not thaw first
• Add 2 more teaspoons of cornstarch to the recipe to compensate for the additional moisture created once the fruit starts to thaw in the oven.

Step 1: Grease the Cast Iron Skillet

• I like to use a cast-iron skillet for cobblers because they are oven-to-table desserts.
• I also find the even heat the cast-iron provides helps to cook the berries to a warm, syrupy texture quickly!
• But if you do not have a cast-iron skillet, you can also make this in a pie dish or cake pan.
• Apply a small amount of butter to a paper towel and smear on the bottom and the sides of the skillet. This will prevent the cobbler from sticking and will make it easier to serve.

Step 2: Prepare the Cobbler Filling

• In a large bowl, combine the blueberries, raspberries, and blackberries.
• What I love about this recipe is there’s no slicing and dicing! Just rinse those berries and dump and stir!
• Then you’ll toss the berries with sugar and cornstarch. Even if the berries are ripe, don’t skip the sugar.
• The sugar is what helps to create that syrupy texture which is truly the best part of any cobbler recipe! And when it combines the ice cream, the results are just sublime!

Can I use flour instead of cornstarch?

Yes, you can. But, I find the flour really throws off the texture of the entire dessert. You will also need to use twice as much flour as required of cornstarch. The cornstarch also creates this really great smooth and velvety berry syrup.

Once combined you will transfer your mixture to the cast-iron skillet.

Add the cubed butter to the top of the berries. Butter makes everything taste better and it also contributes to the delicious syrupy texture.

Step 3: Make the Cobbler topping

Here’s the best part, you can whip up this cobbler topping with just two bowls and a whisk. No mixers or food processors needed!

This is what I love about this dessert, fewer dishes to do during the summer when you want to be playing outside with the kids or staying a bit longer at the beach!

Step 4: Dollop the Cobbler Mixture on Top of the Berries

• With an ice cream scoop, add dollops of cake mixture to the berries.
• This will ensure the berries are covered evenly.
• Pouring the mixture over the berries seems easier, but I’ve found the cake cooks unevenly this way.
• Then, place in the oven and bake at 350F (175C) degrees for about 45 minutes. The cake is done when slightly browned on top and berries are bubbling.

Can I Make Cobbler Ahead of Time?

• Yes! To reheat place in a 300F oven for 15-20 minutes. I find it’s better to bake it off in advance and reheat it later, as opposed to mixing it up and placing it in the fridge until you are ready to bake.
• If you try to premix it, what ends up happening is the berries start to release their juices and the mixture becomes runny, and the cake doesn’t rise as much if refrigerated beforehand.

Step 5: Serve and Enjoy!

Serve warm in shallow bowls, topped with vanilla ice cream!

More Great Summer Dessert Ideas!

• The EASIEST No-Bake Cheesecake with Berries
• Easy Plum Crumble Recipe
• Brown Butter Chocolate Chip Cookie Sandwiches
• Easy Blackberry Crumble

Triple Berry Cobbler Recipe

Yield: 6

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

This Triple Berry Cobbler Recipe is a must-try dessert idea for summer entertaining! It's one of my favorite warm-weather dessert recipes because it's so low-maintenance. No mixers or food processors to drag out and because you'll be using berries, the fruit doesn't need to be peeled or cut. How's that for easy?!

Ingredients

• 1 pint (300g) blueberries
• 12 oz (225g) raspberries
• 12 oz (225g) of blackberries
• ¼ cup (50g) sugar
• 2 tbsp (13g) cornstarch
• 2 tbsp (30 g) butter, diced into small cubes

FOR THE CAKE:

• ½ cup (120ml) melted butter
• ½ cup (100g) sugar
• 2 eggs
• 1 ½ (7.5 ml) tsp vanilla extract
• 1 tsp (5 ml) orange zest
• 1/3 cup (80 ml) fresh orange juice
• 1/3 cup (80 ml) water
• 1 ½ cup (180g) flour
• 2 tsp (10 ml) baking powder
• ½ tsp (2.5 ml) salt
• Dusting of powdered sugar for top of baked cake

Instructions

1. Preheat oven to 350F(175C)
2. Grease a 10” (25 cm) cast-iron skillet. Set aside.
3. Toss berries with sugar and cornstarch, transfer to skillet. Top with butter, well distributed all over the top of berries. Set aside.
4. In a large bowl mix together the melted butter, sugar, eggs, vanilla extract, orange zest and juice and water. Set aside.
5. In a smaller bowl whisk together the flour, baking powder and salt. Gently whisk the dry ingredients into the wet ingredients until combined.
6. With an ice cream scoop, dollop the batter over the berries, leaving some berries peeking through if desired.
7. Bake for 40-45 mins until a toothpick comes out clean on the cake and berries are bubbling underneath.
8. Dust with powdered sugar before serving, and scoop out portions, and serve with vanilla ice cream.

Notes

This recipe can really be made with any fruit or berry and yes the fruit can be frozen if fresh is not available.

• If using frozen fruit do not thaw first
• Add 2 more teaspoons of cornstarch to the recipe to compensate for the additional moisture created once the fruit starts to thaw in the oven.

This can be made 1-2 hours ahead of time and kept at room temperature. To reheat place in a 300F (150C) oven and warm for 30-35 mins.

Nutrition Information:

Yield: 8Serving Size: 1
Amount Per Serving:Calories: 480Total Fat: 18gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 91mgSodium: 425mgCarbohydrates: 76gFiber: 7gSugar: 47gProtein: 6g