Nothing screams more of summer than a triple berry cobbler made from scratch! Topped with a rich, buttery crust with a hint of sugar, this recipe takes advantage of all the sweet, vine ripened berries that are available right now. Serve it warm with a dollop of fresh whipped cream or vanilla ice cream.
Why cobblers and not a pie? Because cobblers are so much easier - its basically a biscuit like topping on top of deliciously slow simmered fruit. No need to deal with the hassle of pie dough.
The filling that you can use with this recipe is also very versatile - since the fruit is the star always pick those that are in season. So this recipe will work equally well with say, peach, pears or apples.
If you are feeling creative, you can jazz up the cobbler by forming shapes with the dough. While I am using a flower and trellis design - you could just as easily do say a flag motif with stars cut with cookie cutters and striped made with strips of dough. Alternatively, you can also just form little circles or squares and arrange them on top.
I heard its best to allow the pie to settle and cool for at least 30 minutes - but I usually just wait a few minuted before digging in. I love serving it hot with orange whipped cream or vanilla ice cream.
Triple Berry Cobbler
Triple Berry Filling
- ½ cup white sugar
- ¼ teaspoon cinnamon powder
- 2 tablespoon cornstarch
- 1 teaspoon fresh lemon juice
- 3 ½ cups blue berries
- 3 cups blackberrries
- 1 ½ cups strawberries
- 1 ½ cups All purpose flour
- ⅓ cup white sugar
- 1 ½ teaspoon baking powder
- 5 tablespoon chilled unsalted butter grated
- ½ cup whole milk cold
- ¼ teaspoon salt
- 1 tablespoon sugar for sprinkling
- 1 tablespoon milk for brushing
- Preheat the oven to 375°F. Place rack in center of the oven. Butter or spray a baking dish - I use an 8 x 8 x 3 inch dish
- Mix sugar, cinnamon and corn starch in a large mixing bowl. Add berries and lemon juice. Mix. Spread evenly the baking dish to macerate.
- Mix the flour, sugar, baking powder and salt in a mixing bowl. Add the chilled butter and rub in the butter using a chilled pastry fork or pastry cutter until it is crumbly - like a coarse meal. If you prefer to use your fingertips - cool your hangs before handling the mix so that the butter does not melt.
- Add ½ cup milk and mix until a dough forms. Form a ball with the dough and knead it 4-5 times until a dough forms. Pat the dough into the desired shape for the top of the cobbler. Arrange over the fruit. Brush with milk and sprinkle with sugar for a shiny, golden crust.
- Bake until fruit is bubbling and the biscuits are golden - about 30-35 minutes. You know the pie is done when the crust is golden and a toothpick inserted into the crust comes out clean.
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