Triple-Berry Cobbler Recipe

4.5 11 14
Triple-Berry Cobbler Recipe
Triple-Berry Cobbler Recipe photo by Taste of Home
Publisher Photo

Triple-Berry Cobbler Recipe

Read Reviews
4.5 11 14
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

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
  • 1/4 teaspoon vanilla extract
  • 1/3 cup fat-free milk
  • 2/3 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt

Directions

Preheat oven to 375°. In a small heavy saucepan, mix sugar, cornstarch, cinnamon and water until smooth; bring to a boil. Cook and stir until thickened, about 2 minutes. Remove from heat; stir in berries. Transfer to an 8-in. square baking dish coated with cooking spray.
For topping, beat sugar and butter until crumbly. Beat in vanilla and milk. Whisk together flour, baking powder and salt; add to butter mixture, stirring just until moistened. Drop by tablespoonfuls over fruit.
Bake until filling is bubbly and a toothpick inserted in topping comes out clean, 25-30 minutes. Serve warm. Yield: 6 servings.
Originally published as Triple-Berry Cobbler in Light & Tasty June/July 2007, p41

Nutritional Facts

1 serving: 234 calories, 4g fat (2g saturated fat), 10mg cholesterol, 196mg sodium, 48g carbohydrate (30g sugars, 3g fiber), 3g protein.

  • 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
  • 1/4 teaspoon vanilla extract
  • 1/3 cup fat-free milk
  • 2/3 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  1. Preheat oven to 375°. In a small heavy saucepan, mix sugar, cornstarch, cinnamon and water until smooth; bring to a boil. Cook and stir until thickened, about 2 minutes. Remove from heat; stir in berries. Transfer to an 8-in. square baking dish coated with cooking spray.
  2. For topping, beat sugar and butter until crumbly. Beat in vanilla and milk. Whisk together flour, baking powder and salt; add to butter mixture, stirring just until moistened. Drop by tablespoonfuls over fruit.
  3. Bake until filling is bubbly and a toothpick inserted in topping comes out clean, 25-30 minutes. Serve warm. Yield: 6 servings.
Originally published as Triple-Berry Cobbler in Light & Tasty June/July 2007, p41

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Reviews forTriple-Berry Cobbler

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MY REVIEW
tamarapearson User ID: 3272516 250031
Reviewed Jul. 3, 2016

"I used a combination on fresh blueberries, blackberries and raspberries. Simple and delicious!"

MY REVIEW
lenalady User ID: 1894687 151717
Reviewed Aug. 26, 2014

"easy and very good. I used frozen organic triple berries and enough frozen strawberries to equal 3 cups of fruit."

MY REVIEW
TheDix User ID: 607421 78120
Reviewed Jun. 17, 2014

"I used some strawberries, blueberries and raspberries, all thawed from freezer. Wanted to serve more than 6 so I increased by about 1/4 each ingredient. Topping was not what I expected--it was flat. I might use more of a biscuit type topping if I make again. My family liked it (I did too, finishing it off!)"

MY REVIEW
DSFISH User ID: 1345270 170893
Reviewed Jul. 13, 2013

"I didn't use cranberries, just increased blueberries & blackberries to 1 1/2 cups each. I also increased the amount of topping. One of the best cobblers I've ever made."

MY REVIEW
bama411 User ID: 5911665 96167
Reviewed Jul. 4, 2013

"Loved this. For me, there was plenty of topping and it wasn't too heavy. I especially loved that this was not too sweet. Will definitely make this again and again!!"

MY REVIEW
gladys090577 User ID: 4918427 170891
Reviewed Feb. 15, 2013

"very good! thanks for sharing."

MY REVIEW
DebGrant User ID: 5777138 154147
Reviewed Mar. 14, 2011

"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."

MY REVIEW
bumbles010 User ID: 1936063 167887
Reviewed Feb. 20, 2011

"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."

MY REVIEW
grannytwoshoes User ID: 2556100 151715
Reviewed Jun. 21, 2010

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

MY REVIEW
makeover User ID: 1771159 68474
Reviewed Jan. 30, 2010

"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!"

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