Easy 3 Step Mixed Berry Cobbler Recipes

TRIPLE-BERRY COBBLER

Steps:

• 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.

THREE-BERRY COBBLER

Steps:

• In a small bowl, combine berries and 2 tablespoons sugar; let stand for 30 minutes. Drain berries, reserving juice. If necessary, add water to the juice to measure 1/2 cup. In a small saucepan, combine cornstarch and juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in berries and cinnamon. Pour into a 3-cup baking dish coated with cooking spray., In a small bowl, combine the flour, baking powder, salt and remaining sugar. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Drop dough in four mounds onto hot fruit mixture. Bake at 375° for 15-20 minutes or until biscuits are golden brown. Serve with whipped cream or ice cream if desired.

BERRY COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
• In a large bowl combine flour, sugar, baking powder and salt. Stir in butter, milk, vanilla and egg until smooth. Fold in raspberries. Pour into prepared pan.
• Bake in preheated oven 35 to 40 minutes, until top is firm.

ONE PAN TRIPLE BERRY COBBLER RECIPE

Steps:

• Preheat oven to 375 degrees.
• Dump frozen berries into 9 x 13 inch pan.
• Sprinkle your frozen berries with a dry, yellow cake mix.
• Press the cake mix firmly into the berries, making sure they are all covered, but do not stir.
• Cut 1/2 cup of butter into small slices. Layer them on top of the cake mix.
• Bake for 45 minutes or until cake mix turns golden brown.
• Serve warm or with a scoop of vanilla ice cream on top.

TRIPLE BERRY COBBLER

Steps:

• Preheat oven to 375º.
• In a large bowl, toss all berries with 3/4 cup sugar, cornstarch, lemon juice, and lemon zest. Season with a pinch of salt.
• In another large bowl, whisk together flour, baking powder, lemon zest and salt. Add butter and break down into pea-sized pieces with your fingers or two forks. Gradually stir in the heavy cream and mix until a dough forms.
• Pour the berry mixture into your baking dish. Using a large spoon or an ice cream scoop, drop dough over fruit. Brush with cream and sprinkle with remaining 2 tablespoons sugar.
• Bake until the fruit is bubbling and the biscuits are golden brown, 47 to 50 minutes. Serve.

TRIPLE BERRY COBBLER

Steps:

• Preheat oven to 350 degrees F.
• Combine berries, cinnamon, and lemon juice in a 9 by 13-inch baking pan.
• Combine flour, 3/4 cup sugar, and baking powder in medium mixing bowl and stir. Add milk and butter while stirring. Pour mixture over berries until covered.
• Combine cornstarch and 1/2 cup sugar in small mixing bowl and stir. Sprinkle mixture over batter.
• Remove boiling water from heat and slowly pour over entire pan. Place baking pan into oven and bake for 45 to 50 minutes or until crust is golden brown. Remove from oven, allow to cool slightly, and serve warm.

THREE-BERRY COBBLER

Steps:

• Stir together first 7 ingredients in a large bowl, stirring just until combined. Spoon into a lightly greased 13 x 9 inch baking dish.
• Roll 1 piecrust to fit baking dish; place on berry mixture. Cut remaining piecrust into 1/2 inch strips. Arrange strips in a lattice design over other piecrust. Brush with egg, and lightly sprinkle with 1 tablespoon sugar.
• Bake at 400F for 55-60 minutes or until golden and bubbly.

BERRY COBBLER WITH TWO-INGREDIENT DOUGH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9-inch pan.
• Toss together frozen berries (do not thaw first), sugar, cornstarch, lemon juice, and salt. Pour into the prepared pan.
• Mix together flour and yogurt in a medium bowl. Knead dough with your hands a few times until smooth. With lightly floured hands, divide dough into 9 pieces and press into flat disc shapes about 1/2 inch in thickness. Place dough evenly over berries. If desired, brush the top of each piece of dough with heavy cream and then sprinkle with turbinado sugar.
• Place pan into preheated oven and bake until topping is browned, and the fruit mixture in the center of the pan is bubbling, 55 to 60 minutes. Allow to cool at least 20 minutes before serving.