- 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
- 1/4 teaspoon vanilla extract
- 1/3 cup fat-free milk
- 2/3 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 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.
Reviews forTriple-Berry Cobbler
"I used a combination on fresh blueberries, blackberries and raspberries. Simple and delicious!"
"easy and very good. I used frozen organic triple berries and enough frozen strawberries to equal 3 cups of fruit."
"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!)"
"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."
"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!!"
"very good! thanks for sharing."
"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."
"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."
"To use the term "Cobbler", we wanted more crust --- the dollop on top didn't satisfy my family !"
"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!"