A delicious triple berry cobbler recipe that is the perfect dessert for anytime!
Frozen Berries or Fresh Berries
The first time we made this recipe, we used a mix of fresh and frozen berries. We had fresh blackberries, and we were able to get a bag of blueberries and another bag of raspberries.
The second time we made this cobbler, we used a frozen bag of triple berries, and it was just as delicious as the first time.
Verdict, if you have fresh berries, use fresh. However, there is nothing wrong with using frozen berries for this cobbler.
How To Fix Runny Cobbler
For this to work, heat is the key. This process will need to be done soon after the cobbler is done baking.
Once the cobbler is removed from the oven and notice that there is an excess of juice in the dish.
Drain a large portion of the juice into a bowl. Do not remove all the juice or it will become too dry.
Add cornstarch to the drained juice a little bit at a time. For a large batch of cobbler, start with 1/2 teaspoon of cornstarch. Stir the juice and cornstarch together until it starts to thicken.
Add the thicken juice back to the cobbler and place it back into the oven. The heat will activate the corn starch. Check the cobbler in about 10 minutes. Repeat if needed.
Can You Freeze Cobbler?
It is best to freeze cobbler before adding the topping and baking.
Cook the triple berry filling then add it to the dish used for baking the cobbler.
Once it is cooled, put it in the freezer. Once frozen, you can remove it from the baking dish, wrap and place it back in the freezer. The filling can be kept for 3-4 months in the freezer.
How To Thaw Frozen Cobbler Filling
Remove the cobbler filling from the freezer and place it in the baking dish that has been greased (butter or cooking spray).
Preheat the oven to baking temp according to the recipe. Bake the filling for 35-40 minutes or until the berry filling is bubbling hot. Stir occasionally.
Remove the filling from the oven and add your topping. Bake for the remainder of the cooking time required for the recipe.
What to pair with cobbler
The classic whipped cream is my favorite to top this mixed berry cobbler. However, some prefer vanilla ice cream. Either one is great!
If you don’t have either of those toppings on hand, you will not be disappointed at how delicious this cobbler is without a topping.
How to Store Berry Cobbler
Once the cobbler has cooled, it is best to cover and store at room temperature. The cobbler will last for 3 days at room temperature.
If you choose to place your cobbler in the refrigerator, it will last for up to a week.
How to Make Triple Berry Cobbler
My favorite way to devour this cobbler is when it is still warm with a dollop of whipped cream!
Triple Berry Cobbler
- 2 cups of blackberries
- 2 cups of raspberries
- 2 cups of blueberries
- 3/4 cup of sugar
- 2 tablespoons corn starch
- 1 tablespoon lemon juice
- 1 stick of unsalted butter melted
- 1/4 cup of sugar
- 1 1/2 cups of flour
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup of milk
- 1/2 teaspoon cinnamon
- Add all ingredients to a pan and bring to a boil, stirring frequently.
- Then reduce heat and simmer for 10 minutes, stirring frequently. Sauce should become thick.
- Place berry mixture in a greased 9×13 baking dish.
- In a large mixing bowl, mix the dry ingredients together (sugar, flour, baking powder, salt, and cinnamon).
- Fold in the melted butter until the topping is crumbly.
- Whisk in milk until well blended.
- Drop spoonfuls of the topping on top of the berry mixture.
- Bake for 1 hour at 350 degrees.