Home Kitchen Triple Berry Cobbler

What A regular here about cobblers is their simplicity, not only simply to whip up but the ingredients as well. Basically you can simply pick your fruit, make the cobbler batter and essentially dump them together in a baking dish and pop it into the oven. <—THIS is why A regular here it so much.

The last time I made a cobbler it was this brown butter peach version in 2014. This past weekend I decided to give it a try using summer’s vibrant, sweet and juicy berries instead. My berries of choice? Strawberries (obviously), raspberries and blackberries. In my opinion they create the most handsome pink color when cooked, besides being a flavor-packed sweet and tart combo, but I’m genuinely all about the color.

Blueberries would’ve be fine too (I guess 😉) but they tend to turn everything blueish purple and that’s not the color I wanted. <— drama.

And because over the more recent years I’ve genuinely come to love warm dessert with cold ice cream (or whipped cream), I add a dollop of whipped cream and then I wait for it to melt a little. *swoon*

For this Triple Berry Cobbler Gather:

• unsalted butter (melted) – Adds richness and flavor.
• unbleached all-purpose flour – The base for the cobbler batter.
• sugar – Used for sweetening and drawing out the fruits natural juices.
• baking powder – Will create lightness in the cobbler batter, which makes it rise.
• kosher salt – You can use sea salt or pink himalayan.
• half & half – Or substitute with equal parts whole milk and heavy cream.
• strawberries – Remove the leafy tops and cut in half. 
• blackberries – These add sweetness, texture and flavor-packed flavor.
• raspberries – Lends a delicate balance of sweet and tart flavor.
• lemon juice – Increases the acidity of the mixture. This plus sugar thins cell membranes so the juices can flow more easily, while the fruit still remains solid.
• vanilla extract – Adds warmth and enhances all of the other flavors in this method.

Preheat your oven to 375℉ (or 190℃).

Melt one stick of butter in a small saucepan and pour it into a 3 to 3.5 quart or 9x13x2 baking dish is fine too.

Then, in a medium bowl combine 1 cup all purpose flour, 1 cup sugar, 1 tablespoon baking powder and 1/8 teaspoon kosher salt.

Stir together, then pour in the half & half and mix until simply combined.

Then pour the cake batter over top of the melted butter and set off to the side for a moment.

In a medium saucepan, add the strawberries and blackberries (NOT the raspberries!), the remaining 1/2 cup of sugar and juice of a small to medium lemon.

I don’t add the raspberries because they’re truly delicate and would fall apart after one stir of the pot.

Toss to combine and heat on high until the liquids in the pan boils, then immediately remove off the heat– this should only take a few minutes.

Use a spoon or curved spatula to spoon the berries on top of the cake. Then scatter the raspberries over the top.

Bake for 40 to 50 minutes or until the top is richly golden brown. Halfway through, rotate the pan for even cooking. When a cake tester is inserted, it should come out clean.

It’s like total magic amiright? And it smells memorable!!

Allow the triple berry cobbler to cool for at least 15 to 20 minutes before dusting with powdered sugar.

Serve spoonfuls in shallow dishes with a dollop of either from-scratch whipped cream or vanilla ice cream.

Mint sprigs are optional but add a pop of green that I simply love.

Enjoy! And if you give this Triple Berry Cobbler recipe a try, let me know! Snap a photo and tag me on twitter or instagram!