This delicious triple berry cobbler is loaded with fresh berries (can also use frozen!) and topped with the yummiest cobbler topping ever.
This tasty cobbler screams summer with the luscious berries and side hustle of vanilla ice cream. But because frozen berries work great, too, it can be made all year round! 🙌🏼
The Best Berries for Triple Berry Cobbler
The three best varieties of berries to use in this cobbler are:
- blueberries
- raspberries
- blackberries
Many pre-packaged triple berry blends include strawberries as one of the three berries. In my recipe testing, strawberries aren’t as preferable as the other berries mentioned above. Because of their higher water content, they can make the cobbler more soupy.
So look for triple berry blends with blueberries, raspberries and blackberries OR mix your own blend using individually packaged fresh or frozen berries.
Bonus Berry: I have to give a shoutout to my beloved huckleberry. We forage for these precious purple berries every early August, and they are delightful in this cobbler, as well, if you can get your hands on them!
The Best Cobbler Topping Ever
While the bright, tasty fruit filling is extraordinarily tasty, the true measure of this cobbler’s worth is in the topping.
I feel like I hit a gold mine by finally nailing down the ingredients and method for the best fruit cobbler topping ever (took inspiration from this drop biscuit recipe). Lightly sweet, soft and fluffy, and the perfect amount for a 9X13-inch pan. This topping is perfect for any fruit cobbler!
Here’s the secret to this soft, tender cobbler topping:
- Mix melted butter into cold milk until small clumps of butter form and stir this mixture into the dry ingredients.
- Don’t over mix the batter! Just stir until no dry streaks remain.
➡️ Dollop the topping over the fruit and spread into a mostly even layer. It doesn’t have to be perfect. Cobblers are meant to live the rustic life.
➡️ Don’t forget the coarse sugar on top of the batter before baking. It lends the most delicious crunch to the baked cobbler!
➡️ Bake the cobbler until the fruit is bubbling and very hot (this is important so that the filling thickens properly) and the topping is golden.
This triple berry cobbler is fantastic!
Even though it’s a warm/baked dessert, it embodies all I love about summer sweets. Fresh, seasonal fruit…and a healthy amount of ice cream served alongside!
If you’re like me, you may find yourself standing next to the pan after everyone has dished up (…or before 🫣) snitching little pieces of that sweet buttery cobbler topping, because it is truly irresistible.
Triple Berry Cobbler
Fruit Filling:
- 7 to 8 cups (1000 g) triple berry blend (raspberries, blueberries, blackberries) – fresh or frozen
- â…” cup (141 g) granulated sugar
- 2 tablespoons (18 g) flour (use 3 tablespoons for frozen fruit)
- 1 tablespoon fresh lemon juice
Cobbler Topping:
- 2 â…” cups (379 g) all-purpose flour
- ½ cup (106 g) granulated sugar
- 1 ½ tablespoons baking powder
- ÂĽ teaspoon table salt
- 1 ½ cups (363 g) milk
- ½ cup (113 g) butter, melted
- 2 to 3 tablespoons coarse sugar, for sprinkling
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Preheat oven to 350 degrees F. Lightly grease a 9X13-inch pan and set aside.
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For the fruit filling, in a large bowl, toss the berries with the sugar, flour and lemon juice. Set aside.
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For the topping, in a medium bowl, whisk together the flour, sugar, baking powder and salt.
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In a separate bowl or liquid measuring cup, stir together the milk and melted butter until small clumps of butter form.
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Add the milk mixture to the dry ingredients and mix until just combined and no dry streaks remain.
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To assemble, give the berry mixture a good stir to redistribute juices and spread evenly in the bottom of the prepared pan.
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Dollop the cobbler batter in large spoonfuls over the top of the berries and spread into a mostly even layer (it doesn’t have to be perfect). Sprinkle with coarse sugar. Optional: place the pan on a foil-covered sheet pan to catch any possible drips.
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Bake for 65 to 70 minutes until the filling is hot and bubbling and the topping is golden. A toothpick inserted in the center should come out clean or with moist crumbs. Add time, as needed (tent the top loosely with foil if the top of the cobbler is browning too quickly but it needs more time in the oven to cook through).
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Let cool for at least 15 minutes before serving (the filling will continue to thicken as it cools). Serve warm or at room temperature with a scoop of vanilla ice cream.
Baking Time: it’s imperative the cobbler bakes long enough for the filling to bubble and thicken and the topping to cook. Don’t under bake.Â
Serving: 1 serving (1/8th of the recipe), Calories: 477kcal, Carbohydrates: 87g, Protein: 7g, Fat: 13g, Saturated Fat: 8g, Cholesterol: 33mg, Sodium: 422mg, Fiber: 5g, Sugar: 46g
Recipe Source: from Mel’s Kitchen Cafe
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