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Triple-Berry Cobbler Recipe

Triple-Berry Cobbler Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 25 min. YIELD:6 servings


  • 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
  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.

Reviews for Triple-Berry Cobbler

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Reviewed Aug. 26, 2014

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

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!)"

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."

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!!"

Reviewed Feb. 15, 2013

"very good! thanks for sharing."

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."

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."

Reviewed Jun. 21, 2010

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

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!"

Reviewed Oct. 12, 2009

"The filling is good, but the dough is missing something. Rather than a biscuit-like dough, it resembles pancake batter. I had to add more flour."

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