Spring is just around the corner here in the Mountain South, but cold chilly days still punctuate our lengthening warm spells. This simple-to-make Triple-Berry Cobbler is the perfect dessert for this in-between season, when hot spoonfuls of berry biscuit goodness meet a scoop of vanilla ice cream.
And it’s so easy to put together. It does take time to bake in the oven, but the prep is so quick and straightforward that even a beginning baker can successfully pull it off. I like to use frozen berries to make the process even easier. The cobbler topping is one of the easiest quick bread recipes you’ll find, and you can bake them alone for fresh strawberry shortcake. But in this recipe, they’re added once the berries begin to bubble and give a delightful texture to the dish.
I sized this for a 9 X 13 glass pan, but any size pan will do. Just reduce or increase the amounts proportionally. Fresh berries will work, too, and you can choose whatever combination of fruits you prefer. Enjoy!
Easy Triple-Berry Cobbler
Turn on your oven to 375°F. Get out a 9 X 13 glass pan. Next, you’ll need
3 12-ounce bags of frozen berries, 1 @ of blueberries, raspberries, and blackberries
If desired, you can thaw your berries in the microwave for 5 minutes or leave them on your counter for a few hours.
Place the berries in your baking dish and stir in
1/2 cup sugar
2 tablespoons cornstarch
juice of one lemon
Top the berries with
3 tablespoons butter, cut into slices.
Bake the berry mixture in the oven until it starts to bubble, about 30 minutes. If the berries aren’t thawed first, it will take at least 45 minutes to an hour for this step.
While the berries are cooking, make the cobbler topping. In a bowl, combine
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
Next, pour in
2/3 cup buttermilk (you can substitute milk)
1/2 vegetable oil
Stir with a spoon until the “dry” disappears. The dough will be soft but not sticky to the touch. Use your clean hands to form six to eight flat “biscuits” and place them on top of the bubbling berry mixture. Dab the tops of the “biscuits” with
1 tablespoon melted butter
and sprinkle with a touch of turbinado sugar.
Bake for another 30 to 40 minutes, until the tops of the “biscuits” are lightly golden. Remove from the oven and let cool slightly but serve warm, over a generous scoop of your favorite vanilla ice cream. It’s berry berry good!
