Since it’s November, I’m starting up on pie options for Thanksgiving this year, starting with a not-pie-option; Triple Berry Cobbler is the perfect addition to your dessert spread this year!
This is really great way to have a pie-like dessert without having to deal with a full on crust and filling process- instead this is super simple to put together, and you can simply keep it in the fridge until about 20 minutes before you’re ready to serve it up, perfect timing. Let’s get to it!
How to Make Triple Berry Cobbler
We’re starting with the biscuit topping because it needs to chill in the freezer before baking. This is a simple sweetened biscuit dough, so we’re starting by cutting some butter into the dry ingredients. You want to work the butter into the flour mixture until you have pea-sized chunks of butter running throughout.
Then we’re adding in heavy cream and vanilla extract until you have a shaggy dough. After patting it together on your counter and giving it a few folds, you’ll have a dough to cut into small squares before popping the cut dough into the freezer to chill thoroughly.
For the filling, we’re just taking some berries- I’m using chopped strawberries, blackberries, and raspberries- and mixing them together with a little bit of sugar, cornstarch, and lemon juice. Pour the mixture into a baking dish and spread it out evenly. I’m using a small rectangle dish here, but you can use an 8×8 inch cake pan, or a small casserole dish.
Then it’s time to top the berries with the chilled dough. Brush the tops with more cream, and then add lots of coarse sugar on top. This will create a crisp topping, but also adds some extra sweetness to the entire dish. Off to the oven until everything is deeply golden brown and bubbling all over.
I think cobbler is best served with whipped cream or ice cream on top, and it’s honestly such a great dish any time of year. It will definitely be a perfect addition to any Thanksgiving dessert table, or any summer party.
Tips and Tricks for Triple Berry Cobbler
Here are all my tips and tricks for making the perfect Triple Berry Cobbler!
- How do I know when I’ve cut in the butter enough? You want to have pea-sized chunks of butter running throughout the flour mixture. If your butter is in bigger chunks, your dough will be harder to bring together, and will end up flakier instead of soft.
- Do I have to freeze the dough? You want the dough to be fully chilled so that the butter doesn’t melt out and so your cobbler dough stays light and flakey as it bakes.
- Do I have to use berries? You can use any combination of berries you prefer, or you can use other fruit. It’s great with sliced peaches too!
- Do I have to put the sugar on top? The sugar on top helps balance the sweetness of the entire cobbler- the dough itself isn’t very sweet. It also adds crunch to the top which is pretty delightful.
- How do I know when it’s done baking? The top should be a deep golden brown, and you should be able to see the berry mixture bubbling underneath it.
- I’m at about 5,000 ft. above sea level, and I find that most people who live between about 3,000-7,000 ft above sea level do not need to make adjustments to my recipes.
This is a super easy option- hope you guys enjoy!
Triple Berry Cobbler
For the biscuit topping:
- 1 1/2 cups all purpose flour
- 1 1/2 tbs. baking powder
- 3 tbs sugar
- 1/2 tsp. salt
- 6 tbs very cold butter
- 2/3 cup + 3 tbs heavy cream separated
- 1 tsp vanilla
- 3 tbs. coarse sugar
For the peach filling:
- 1 pint each strawberries raspberries, and blackberries
- 1 1/2 tbs. cornstarch
- 1-2 tbs. lemon juice
- 1 tbs sugar
For the biscuits:
In a large bowl, stir together the flour, baking powder, sugar, and salt. Cut the cold butter into small cubes, and cut into the flour mixture using a pastry cutter or your hands until the mixture resembles very coarse crumbs.
Slowly work in 2/3 cup heavy cream and vanilla until a shaggy dough forms. Turn onto a floured surface. You’ll need to knead the dough a little to form a roll-able dough. Working quickly, pat the dough into a disk about 1/2 inch thick. Cut into 4 sections, and stack each section on top of each other.
Roll this into a large rectangle, about 1/4-1/2 inch thick. Using a small round or square cutter, cut out as many small circles of dough as you can.
Move the cut biscuits onto a plate, and place in the freezer while you make the filling.
For the filling:
Preheat the oven to 400 degrees. In a small bowl, stir together all the ingredients for the filling until no dry spots of cornstarch remain.
Pour the filling into a small shallow baking/casserole dish. I’m using a dish that holds only about 4 cups. You can use 4-6 large ramekins, or an 8×8 inch cake pan.
Place the chilled biscuits over the top of the filling, as close together as you can- some overlap is okay- covering all of the filling in the pan. Brush the tops of the biscuits with the additional cream generously, and top generously with the coarse sugar.
Place your baking dish on top of a sheet pan to catch any juice that spills over. Bake for 20-22 minutes, or until the biscuits are deeply golden brown, and the juices of the fruit are bubbling and hot. Cool slightly, and serve warm with vanilla ice cream or whipped cream! It’s a MOOD.
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!