Berry Cobbler

When you want to really show out with your dessert, bring this berry cobbler to the table. While there's a time and a place for an easy, unfussy cobbler, a fun, lattice crust gives any fruit cobbler a fancy upgrade, which is why it's often reserved for church suppers and other special meals where you want dessert to look its best.

Our berry cobbler is still relatively fuss-free thanks to refrigerated piecrust, though you can also use homemade pastry if you prefer. Just don't forget to top each serving with a generous dollop of sweetened whipped cream or scoop of vanilla ice cream.

Learn how to make berry cobbler. You'll be so impressed with how easy it is, it may be the only cobbler you ever make again.

Ingredients for Berry Cobbler

Much like a berry pie, this berry cobbler uses pie crust and a syrupy berry filling. You truly can mix and match with any sort of berries, but be sure to cut them to similar sizes for an even baking process.

• Fresh raspberries, blackberries, and blueberries: Provides the base of the berry cobbler filling. These berries are similar in size and relatively similar in color, so they are complimentary. When baked, they burst to make a tart and sweet syrup.
• Granulated sugar: Provides some extra sweetness to the berries, while thickening the juices in the filling and enhancing the browning of the cobbler.
• Cornstarch: Helps to thicken the juices of the berries in the cobbler to keep them from getting too runny.
• Butter: We recommend using unsalted butter for this recipe, as salt is added. However, you could use salted butter, but we'd recommend omitting additional salt.
• Lemon zest: Brightens, balances, and enhances the flavor of the filling.
• Vanilla extract: Lends a sweet vanilla aroma to the filling and balances the multitude of berry flavors.
• Kosher salt: Provides a balance to the sweetness of the dish and enhances all flavors.
• Ground cinnamon and nutmeg: Enhances and subtly spices the cobbler with some smokiness, warmth, and depth.
• Refrigerated pie crusts: Provide the buttery flaky pastry to balance the juiciness of the berries. These flat refrigerated crusts also provide an easy way to decorate the pastry as a cobbler topping. You could also use our Double-Crust Pie Pastry for a more homemade flavor.
• Large egg: Helps the cobbler to brown and gives the sugar something to adhere.
• Turbinado sugar: When baked, turbinado sugar holds its shape, so it provides some texture as well as sweetness to the top of the cobbler.
  

How To Make Berry Cobbler

Despite its impressive appearance, this berry cobbler is actually easy to make. here's a brief outline of the process; the full recipe is further below:

• Step 1. Make filling: Combine berries, sugar, corn starch, butter, lemon zest, vanilla, salt, cinnamon, and nutmeg and let sit for about 15 minutes for flavors to meld and berries to begin to macerate. Fill baking dish.
• Step 2. Make lattice topping. Roll out pie crusts and cut into 1-inch wide strips. Arrange in a lattice pattern, trimming the edges if needed.
• Step 3. Make egg wash. Whisk together egg and water, then brush lattice with the egg wash and sprinkle with turbinado sugar.
• Step 3. Bake. Bake the cobbler at 375°F until golden brown about 55 minutes. (You can cover with aluminum foil to keep the pastry from browning too much.)

What Type of Berries Should You Use for Berry Cobbler?

This recipe calls for fresh blueberries, blackberries, and raspberries, which are similar in size and color and make for a lush, jammy filling flavor. But you can use whatever type or combination of fresh berries you have on hand—just make sure that the total amount of berries that goes into the filling (8 cups) is the same.

What To Serve With Berry Cobbler

While this cobbler is delightful on its own, it's extra fantastic with a scoop of vanilla ice cream or a dollop of fresh whipped cream. We recommend eating it warm, just out of the oven, while it's still steaming but not too hot to to the touch.

How To Store Berry Cobbler

Berry cobbler does need to be refrigerated. You can cover the leftovers with storage wrap, and store the dish in the fridge for up to four days. Or you can scoop out individual servings into small containers, and store those in the fridge.

When you're ready to eat your leftover berry cobbler, you can eat it cold, let it sit at room temperature for about 20 minutes until warmed a bit, or you can reheat it in the microwave. Don't forget the topping.