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Three-Berry Cobbler

 Three-Berry Cobbler
”I love to pick berries with friends,” pens Linda McClelland from Eau Claire, Wisconsin. Fruits of their labors flavor this saucy biscuit-based cobbler.
2 ServingsPrep: 20 min. + standing Bake: 15 min.


  • 1/2 cup each frozen unsweetened strawberries, raspberries and blackberries, thawed
  • 2 tablespoons plus 1-1/2 teaspoons sugar, divided
  • 1-1/2 teaspoons cornstarch
  • 1/8 teaspoon ground cinnamon
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 4-1/2 teaspoons cold butter
  • 3 tablespoons 2% milk
  • Whipped cream or ice cream, optional


  • In a small bowl, combine berries and 2 tablespoons sugar; let stand
  • for 30 minutes. Drain berries, reserving juice. If necessary, add
  • water to the juice to measure 1/2 cup. In a small saucepan, combine
  • cornstarch and juice. Bring to a boil; cook and stir for 1-2 minutes
  • or until thickened. Stir in berries and cinnamon. Pour into a 3-cup
  • baking dish coated with cooking spray.
  • In a small bowl, combine the flour, baking powder, salt and remaining
  • sugar. Cut in butter until mixture resembles coarse crumbs. Stir in
  • milk just until moistened. Drop dough in four mounds onto hot fruit
  • mixture. Bake at 375° for 15-20 minutes or until biscuits are
  • golden brown. Serve with whipped cream or ice cream if desired.
  • Yield: 2 servings.

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Three-Berry Cobbler (continued)

Nutritional Facts: 1 serving (calculated without whipped cream or ice cream) equals 320 calories, 9 g fat (6 g saturated fat), 25 mg cholesterol, 348 mg sodium, 55 g carbohydrate, 4 g fiber, 5 g protein.