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Berry Bliss Cobbler

A little bit sweet, a little bit tart and topped off with golden, sugar-kissed biscuits, this cobbler is summer perfection. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
  • Total Time
    Prep: 10 min. + standing Bake: 20 min.
  • Makes
    6 servings


  • 3 cups fresh strawberries, halved
  • 1-1/2 cups fresh raspberries
  • 1-1/2 cups fresh blueberries
  • 2/3 cup plus 1 tablespoon sugar, divided
  • 3 tablespoons quick-cooking tapioca
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup cold butter, cubed
  • 1 large egg, room temperature
  • 1/4 cup plus 2 tablespoons 2% milk
  • Coarse sugar


  • Preheat oven to 400°. Toss strawberries, raspberries and blueberries with 2/3 cup sugar and tapioca. Transfer to a greased 10-in. cast-iron or other ovenproof skillet; let stand 20 minutes.
  • Meanwhile, whisk flour, 1 tablespoon sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk together egg and milk; stir into crumb mixture just until moistened. Drop by tablespoonfuls onto fruit. Sprinkle with coarse sugar.
  • Bake, uncovered, until filling is bubbly and topping is golden brown, 20-25 minutes. Serve warm.
Nutrition Facts
1 serving: 335 calories, 9g fat (5g saturated fat), 52mg cholesterol, 298mg sodium, 60g carbohydrate (34g sugars, 5g fiber), 5g protein.

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