Triple Berry Cobbler
Triple Berry Cobbler is a very easy recipe to showcase all of the beautiful summer berries! Strawberries, blueberries, and raspberries are the stars in this simple cobbler that bakes in a cast iron skillet.
TRIPLE BERRY COBBLER OVERVIEW
- Skill Level: Beginner
- Components Used: Easy Drop Biscuits, Fruit Pie Filling
I love a recipe that can whipped up quickly! This berry cobbler recipe is quick, easy, and highlights the best that summer has to offer: fresh summer berries! Switch up the fruits for whatever is in season to make new flavors.
Why we love this recipe
- Making cobbler is my favorite way to use up your extra fresh fruit to make a delicious dessert!
- This easy dessert recipe can be customized with different fruits and flavorings to create your favorite combination.
- Cobblers are so easy to put together with a quick unbaked filling and drop biscuit batter.
- Bake this easy cobbler in a cast iron skillet for a rustic, classic look.
Sour Cherry Cobbler: Use sour cherries for the fruit removing the stems and pits. Add 1/2 teaspoon of almond extract, 2 tablespoons orange zest, and 2 tablespoons orange juice to the filling. Omit the lemon juice.
Strawberry Rhubarb Cobbler: Use a combination of strawberries and rhubarb for the fruit. Remove the stems and quarter the strawberries. Slice the rhubarb into 1/2 inch slices. Add 1/2 teaspoon ground cardamom to the filling.
Peach Cobbler: Use peaches for the fruit slicing them into 1/4 inch slices. They can be peeled or unpeeled. Add 1 teaspoon of ground cinnamon to the filling.
How to make Triple Berry Cobbler
A cobbler recipe has 2 components: a fruit filling and a sweet biscuit topping. Let’s dive in!
Step 1: Make the Fruit Filling
Prep the fruit by washing and straining out the excess liquid. You can use frozen or fresh berries. For this recipe, I’m using strawberries, raspberries, and blueberries but you can use other berries and stone fruits. Remove the stems, pits, or cores. Apples and pears should be sliced to about ¼-inch thick, strawberries can be quartered. Things like blueberries, cherries, cranberries, and raspberries can be left whole.
Combine berries with the sugar, cornstarch, salt, and lemon juice. Pour the berry filling into the prepped baking dish or skillet and dot the top with diced butter.
Step 2: Make the Biscuit Topping
In a large bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, and sugar). Add the cold butter to the mixing bowl and cut it into the flour mixture. To do this, press down on the fat with the wires of the pastry blender or the tines of a fork as you move it around the bowl. Continue cutting the fat into the flour until most of the pieces of fat are about the size of peas with some pieces being about the size of a walnut half. You can also mix it up in a food processor.
Add the cold buttermilk into the bowl and stir with a spoon or a silicone spatula just until combined. This should only take a few turns. The dough will be pretty wet and sticky.
Step 3: Bake and Serve
Spoon dollops of the dough onto the berry mixture. Using the back of a spoon or your fingers flatten out the tops of the dough. The topping will spread out as it bakes, so it’s ok if there are gaps. Brush the tops of the biscuits with melted butter and a sprinkle of coarse sugar.
Bake for 50-60 minutes until the biscuits are baked through and golden brown. Let cool for about 15 minutes before serving. Serve as is or top with a scoop of vanilla ice cream!
What is a cobbler?
There are varying opinions based on region about what a cobbler truly is. The most widely accepted definition is a fruit filling that is topped with a biscuit or dumpling type topping with no base crust. The biscuit dough is dropped over the fruit topping which gives it the look of a cobbled road.
Can I add a streusel topping?
Yes! You can use the same filling recipe and top with a streusel topping. While a cobbler traditionally has a biscuit topping, a crumble is topped with classic streusel topping and a crisp is topped with an oat streusel.
Prep & Storage
How to prep ahead: I do not suggest prepping this dessert before baking. If you mix the fruit and sugar together too soon, it will release too much liquid and be soggy.
How to store in the refrigerator: Leftover cobbler can be covered and stored in the refrigerator for up to 3 days.
How to reheat: This delicious cobbler can be reheated in the oven. As long as it’s in an oven-safe dish, it can be reheated from room temperature or cold directly from the refrigerator. Bake at 250°F/121°C for about 30-40 minutes for the whole cobbler.
You can also reheat individual portions in the microwave in 30 second increments.
For the Filling
- 300 grams fresh or frozen blueberries
- 300 grams fresh or frozen strawberries
- 300 grams fresh or frozen raspberries
- 150 grams (¾ cup) granulated sugar
- 30 grams (¼ cup) cornstarch
- ¼ teaspoon kosher salt
- 30 grams (2 tablespoons) lemon juice
- 28 grams (2 tablespoons) unsalted butter
For the Topping
- 240 grams (2 cups) all-purpose flour
- 10 grams (1 tablespoon) baking powder
- ¼ teaspoon baking soda
- 1 ¼ teaspoon kosher salt
- 25 grams (2 tablespoons) granulated sugar
- 85 grams (6 tablespoons) unsalted butter (cold, cut into small pieces)
- 240 grams (1 cup, 240 milliliters) buttermilk, cold
- Position an oven rack to the center position and preheat to 350°F/175°C.
- Grease a 9 x 13-inch (23 x 33-cm) baking dish or a 10-inch (25-cm) cast iron skillet with butter or non-stick spray.
- Dice the butter for the topping (85 grams, 6 tablespoons) into small pieces and put back in the refrigerator to stay cold. Measure out the rest of the ingredients.
- If using frozen fruit, thaw completely and drain the excess juices off so that the filling is not too soupy.
- Prepare the strawberries (300 grams) by removing the stems and cutting into halves or quarters. The blueberries (300 grams) and raspberries (300 grams) can be left whole.
Make the Filling
- Combine the fruit, sugar (150 grams, ¾ cup), cornstarch (30 grams, ¼ cup), salt (¼ teaspoon), and lemon juice (30 grams, 2 tablespoons) together. Gently stir with a spoon or spatula until everything is evenly incorporated.
- Pour the fruit mixture into the baking dish and dot the butter (28 grams, 2 tablespoons) on top.
Make the Topping
- In a large mixing bowl, whisk together the flour (240 grams, 2 cups), baking powder (10 grams, 1 tablespoon), baking soda (¼ teaspoon), salt (1 ¼ teaspoon), and sugar (25 grams, 2 tablespoons).
- Add the cold butter to the mixing bowl and cut it into the flour mixture. To do this, press down on the fat with the wires of the pastry blender or the tines of a fork as you move it around the bowl. Continue cutting the fat into the flour until most of the pieces of fat are about the size of peas with some pieces being about the size of a walnut half.
- Add the cold buttermilk (240 grams, 1 cup) into the bowl and stir with a spoon or a silicone spatula just until combined. This should only take a few turns. The dough will be pretty wet and sticky.
- Spoon dollops of the dough onto the filling. Using the back of a spoon or your fingers flatten out the tops of the dough. The topping will spread out as it bakes, so it's ok if there are gaps.
- Optional: Brush the topping with melted butter and sprinkle of sugar if desired.
- Bake for 50-60 minutes until the biscuits are baked through and the filling is bubbling.
- Allow to cool for at least 15 minutes before serving. Serve as is or top with a scoop of ice cream.
- Store leftover cobbler in the refrigerator for up to 3 days.
*Frozen or fresh blackberries can be substituted for any of the fruits.