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Triple-Berry Cobbler Recipe

Triple-Berry Cobbler Recipe photo by Taste of Home

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I combined several recipes to come up with this one. It's very versatile. Sometimes I use other fruits depending on what is available or on hand. —Edna Woodard, Fredericksburg, Texas

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Triple-Berry Cobbler Recipe

Prep: 20 min. Bake: 25 min.

Yield: 6 Servings

20 25 45

Ingredients

1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1 cup water
1 cup fresh or frozen cranberries, thawed
1 cup fresh blueberries
1 cup fresh blackberries
TOPPING:
1/4 cup sugar
2 tablespoons butter, softened
1/3 cup fat-free milk
1/4 teaspoon vanilla extract
2/3 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt

Directions

In a small heavy saucepan, combine the sugar, cornstarch, cinnamon and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in berries. Transfer to an 8-in. square baking dish coated with cooking spray.
For topping, in a small bowl, beat sugar and butter until crumbly, about 2 minutes. Beat in milk and vanilla. Combine the flour, baking powder and salt; stir into butter mixture just until blended. Drop by tablespoonfuls over fruit mixture.
Bake at 375° for 25-30 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean. Serve warm. Yield: 6 servings.

Nutritional Facts 1 serving equals 235 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 195 mg sodium, 49 g carbohydrate, 3 g fiber, 2 g protein.

Originally published as Triple-Berry Cobbler in Light & Tasty June/July 2007, p41

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Triple-Berry Cobbler

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Reviewed on Feb. 15, 2013 by gladys090577

very good! thanks for sharing.

Reviewed on Mar. 14, 2011 by DebGrant

I've made this recipe a couple of times now. Like another reviewer, my family wanted MORE crust too... so I doubled the recipe for the topping and it just wasn't the same. came out heavier. I think it just needed to be in a bigger pan though, in a thinner layer. these were like big buscuits on top instead of the light and airy 'dollop' it calls for.... oh well. they still loved it, but the difference bothered me.

Reviewed on Feb. 20, 2011 by bumbles010

This is a great recipe. I add an extra cup of berries to stretch the recipe. My family loves it. Any combo of berries tastes terrific.

Reviewed on Jun. 21, 2010 by grannytwoshoes

To use the term "Cobbler", we wanted more crust --- the dollop on top didn't satisfy my family !

Reviewed on Jan. 30, 2010 by makeover

My family loves cobblers and this one didn't last long. I put it in the oven while we were eating and we had it warm for dessert. Delicious and healty too!