Merry Berry Cobbler

Make merry with a triple berry warm and cozy cobbler.

Merry Berry Cobbler


Tuck a few fresh berries into serving bowls for a flavorful and colorful garnish.

Sprinkle decorating sugar crystals over the cobbler dough just before baking.


  • 1 cup granulated sugar
  • 1/3 cup cornstarch
  • 2 cups fresh or frozen raspberries
  • 2 cups fresh or frozen blueberries
  • 2 cups fresh or frozen blackberries
  • 2 tablespoons lemon juice
  • 1 cup Gold Medal all-purpose flour
  • 1/4 cup packed brown sugar
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup butter or margarine
  • 2 to 3 tablespoons hot water
  • Whipped cream, if desired


  1. Heat oven to 400 degrees F. Grease a 2-quart casserole with shortening.
  2. In 4-quart Dutch oven, mix granulated sugar and cornstarch.
  3. Add berries and lemon juice; toss until evenly coated. Heat to boiling. Boil 3 to 5 minutes (7 to 10 minutes for frozen berries), stirring constantly, until slightly thickened.
  4. Spoon into casserole.
  5. In large bowl, mix flour, brown sugar, baking powder, salt and nutmeg.
  6. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse crumbs.
  7. Stir in enough hot water until mixture forms a soft dough. Drop dough by tablespoonsful onto berry mixture.
  8. Bake cobbler 25 to 30 minutes or until topping is golden brown.
  9. Serve warm with whipped cream.

Prep: 25 min | Start to Finish: 55 min | Yield: 6 servings

High Altitude (3500-6500 ft) Bake 30 to 35 minutes.

Nutrition Information: 1 Serving: Calories 385 (Calories from Fat 70); Total Fat 8g (Saturated Fat 5g, Trans Fat ncg); Cholesterol 20mg; Sodium 220mg; Total Carbohydrate 82g (Dietary Fiber 7g, Sugars ncg); Protein 3g

Percent Daily Value*: Vitamin A 8%; Vitamin C 22%; Calcium 8%; Iron 10%

Exchanges: 1 Starch; 2 Fruit; 2 1/2 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 5 1/2

* Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo used with permission from: Betty Crocker