Berry Bliss Cobbler Recipe
Berry Bliss Cobbler Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
A little bit sweet, a little bit tart and topped off with golden, sugar-kissed biscuits, this cobbler is summer perfection. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Recommended: Top 10 Cobbler Recipes
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + standing Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + standing Bake: 20 min.

Ingredients

  • 3 cups fresh strawberries, halved
  • 1-1/2 cups fresh raspberries
  • 1-1/2 cups fresh blueberries
  • 2/3 cup sugar
  • 3 tablespoons quick-cooking tapioca
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup cold butter, cubed
  • 1 large egg
  • 1/4 cup 2% milk
  • Coarse sugar

Directions

Preheat oven to 400°. Toss strawberries, raspberries and blueberries with sugar and tapioca. Transfer to a greased 10-in. ovenproof skillet; let stand 20 minutes.
Meanwhile, whisk flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk together egg and milk; stir into crumb mixture just until moistened. Drop by tablespoonfuls onto fruit. Sprinkle with coarse sugar.
Bake, uncovered, until filling is bubbly and topping is golden brown, 20-25 minutes. Serve warm. Yield: 6 servings.
Originally published as Jumbleberry Crumble in Cobblers & More 2017

Nutritional Facts

1 serving: 335 calories, 9g fat (5g saturated fat), 52mg cholesterol, 298mg sodium, 60g carbohydrate (34g sugars, 5g fiber), 5g protein.

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  • 3 cups fresh strawberries, halved
  • 1-1/2 cups fresh raspberries
  • 1-1/2 cups fresh blueberries
  • 2/3 cup sugar
  • 3 tablespoons quick-cooking tapioca
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup cold butter, cubed
  • 1 large egg
  • 1/4 cup 2% milk
  • Coarse sugar
  1. Preheat oven to 400°. Toss strawberries, raspberries and blueberries with sugar and tapioca. Transfer to a greased 10-in. ovenproof skillet; let stand 20 minutes.
  2. Meanwhile, whisk flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk together egg and milk; stir into crumb mixture just until moistened. Drop by tablespoonfuls onto fruit. Sprinkle with coarse sugar.
  3. Bake, uncovered, until filling is bubbly and topping is golden brown, 20-25 minutes. Serve warm. Yield: 6 servings.
Originally published as Jumbleberry Crumble in Cobblers & More 2017

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