When I was menu planning and writing my grocery list a couple of weeks ago I decided to add the items I needed to make this triple berry cobbler. Brandon and I are trying to be more conscious of our choices for sweets and desserts because lately it seems I’ve made more cookies than anything. I mean, I have no regrets. Those white chocolate chip cookies are amazing! It’s just that cookies have a ton of sugar and chocolate in them and sometimes we need another option.
When we lived in Georgia I made a peach crumble all of the time. We love it but since moving away from Georgia that dessert hasn’t had the same appeal. I thought about making poached pears but then my dad told me about his day picking blackberries. As soon as he mentioned berries I was hit with a craving for triple berry cobbler. My husband isn’t a huge fan of blackberries but in this cobbler he loves them.
This triple berry cobbler is ridiculously easy to make. I mean, the prep time is like 5 -10 minutes. Then, all you have to do is wait for it to bake. I hate waiting for desserts to bake so I try to start this one as soon as we finish eating dinner but before we start clean-up. Since the prep time is so quick doing that means it can be baking in the oven while we’re doing kitchen clean-up. By the time we wrap everything up, the cobbler is almost ready to come out of the oven.
Once it comes out of the oven, you’ll want to give it about 10 minutes to cool before serving. I highly recommend serving it with a small scoop of vanilla ice cream. The berries can be a bit tart so the cool sweet ice cream is the perfect balance for it. It’s not required, just a strong recommendation. 😉
- 1 cup all-purpose flour
- 2 tbsp sugar
- 3/4 tsp baking powder
- 1/4 tsp salt
- 3 tbsp cold unsalted butter, cut into smaller tabs
- 3/4 cup buttermilk
- 3 cups of assorted berries
- Preheat the oven to 350-degrees. Lightly grease an 8 x 8 baking dish.
- Combine the flour, sugar, baking powder, and salt in a large bowl.
- Cut the cold butter tabs into the dry mix using two butter knives or a pastry cutter.
- Add the buttermilk and mix with a fork until evenly moistened. Do not overmix!
- Add the berries to the baking dish. The berries should evenly cover the entire bottom of the pan. If there are bare spaces or if you prefer more berries, adjust as needed. You can't really overdo it on berries in this dessert.
- Drop spoonfuls of the pastry crust on top of the berries. Do not try to evenly cover the entire dish, just drop spoonfuls across the top like you would when making cookies.
- Bake the cobbler for 30 - 45 minutes or until the crust is a light golden brown and the berries are hot and juicy.
- Remove and let cool for 10 minutes. Serve.
- Optional: Serve with a small scoop of vanilla ice cream.
Planning to bake this triple berry cobbler? Tag me on IG @honeyandpineco or hashtag #HoneyAndPine.
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