Summer Three-Berry Cobbler Recipe

This summer three berry cobbler recipe is proof healthy can be yummy. Made with antioxidant-rich strawberries, raspberries, and blueberries but you can really use any berry that suits your fancy. Bring this to your next gathering!

Dana Jacobi   |  

Sep 10, 2024

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A berry cobbler recipe that’s healthy, easy, and flexible (take the method and swap the fruit!). We’re here for it! Get your summer dessert spread started right with our strawberry tart recipe with rhubarb and a chocolate crust, serve up our pannacotta pie with fresh berries, and round it out with this rich and flavorful dark chocolate bark with berries.

What Makes This Mixed Berry Cobbler Recipe Better (and Healthier) Than the Rest?

A healthier take on the classic, this cobbler doesn’t sacrifice taste—here’s how we do it:

• We use much less butter in the topping by replacing part of it with buttermilk (this also adds a nice bit of tang!).
• Also, we cut down on the amount of sugar needed while adding even more flavor by using jam.
• The addition of whole wheat flour adds bulks this recipe out with more fiber, while using just enough white flour to keep the crust light.

Our Best Tips for Your Cobbler Recipe

This cobbler comes together without much effort, but nonetheless, here are some tips and tricks to be sure your cobbler turns out just right. 

• Halve instead of slicing the strawberries, this keeps the strawberries from turning to mush which is not what we’re going for.
• Do not overmix the cobbler batter, it will become tough instead of light and fluffy.
• Use a nonreactive metal pan or ceramic baking dish—don’t use a glass dish; it may burn or overcook.

Our pick: We LOVE this 8×8 square porcelain baking dish by Made In for this recipe. It’s super cute and was designed in collaboration with famed Chef Nancy Silverton, then crafted by skilled artisans in the Loire Valley of France. She’s a winner! 

Easy Berry Cobbler Recipe

Ingredients

Berry Cobbler Filling Ingredients

• 2 cups (8 oz/250 g) blueberries
• 4 cups (1 lb/500 g) raspberries
• 4 cups (1 lb/500 g) strawberries hulled and halved lengthwise
• 1∕4 cup (21∕2 oz/75 g) raspberry jam
• 1 tablespoon instant tapioca 1∕3 cup
• Canola-oil spray for pan

Cobbler Topping Ingredients

• 2 teaspoons baking powder
• 1∕4 teaspoon baking soda
• 1∕2 teaspoon sea salt
• 3 tablespoons unsalted butter at room temperature
• 1∕3 cup (3 oz/90 g) sugar
• 1∕3 cup (3 fl oz/80 ml) nonfat buttermilk
• 1∕2 cup (21∕2 oz/75 g) whole-wheat flour
• 1∕2 cup (21∕2 oz/75 g) unbleached all-purpose flour

Preparation

Directions

Preheat the oven to 350°F (180°C). Coat an 8-inch (20-cm) square nonreactive metal pan or ceramic baking dish lightly with the canola oil spray. (Do not use a glass dish for this recipe.)

To make the filling, in a bowl, combine the blueberries, raspberries, strawberries, jam, and tapioca. Using a rubber spatula, stir gently to coat the berries with the jam. Spread the fruit in an even layer in the prepared pan.

To make the topping, in a bowl, whisk together the flours, baking powder, baking soda, and salt. In a bowl, using a handheld mixer, beat together the butter and sugar on high speed until fluffy and pale, about 3 minutes. Reduce the speed to medium and beat in about half of the buttermilk. Add about half of the dry ingredients and beat until almost combined. Beat in the remaining buttermilk. Add the remaining dry ingredients and beat until a thick, sticky batter forms. Do not overmix.

Drop the batter by heaping spoonfuls over the fruit. Spread it as evenly as possible, using the back of the spoon. Some of the fruit will be exposed.

Bake the cobbler until the crust is deep golden brown and the fruit juices bubble up around the edges and through any cracks, about 40 minutes. Transfer to a wire rack and let cool to lukewarm before serving. Scoop the cobbler from the dish onto dessert plates and serve.

This recipe appears courtesy of the “Superfoods Cookbook,” by Dana Jacobi, photographs by Erin Kunkel. Conceived and produced by Weldon Owen, Inc. in collaboration with Williams-Sonoma, Inc. (2013).

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