Description
Juicy strawberries, blueberries, and raspberries bubble beneath a golden sugar cookie crust, releasing bursts of bright sweetness. Each warm spoonful pairs tart fruit with soft, buttery dough for a cozy finale.
Ingredients
- 2 cups strawberries hulled and halved
- 1 cup blueberries
- 1 cup raspberries
- 1/2 cup granulated sugar (filling)
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 2 cups all-purpose flour
- 1/2 cup granulated sugar (topping)
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter cold cubed
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp milk
Instructions
- Preheat oven to 350°F and lightly grease a 9×9-inch baking dish.
- In a large bowl, toss strawberries, blueberries, raspberries, 1/2 cup granulated sugar (filling), cornstarch, and lemon juice until berries are evenly coated.
- Transfer the berry mixture into the prepared baking dish and spread into an even layer.
- In a separate bowl, whisk together flour, 1/2 cup granulated sugar (topping), baking powder, and salt.
- Use a pastry cutter or fork to cut cold cubed butter into the dry mixture until it resembles coarse crumbs.
- In a small bowl, beat egg with vanilla extract and milk until combined.
- Pour the egg mixture over the flour mixture and stir until just combined into a soft dough.
- Drop spoonfuls of cookie dough evenly over the berry filling, leaving small gaps for steam to escape.
- Bake for 35 to 40 minutes or until the topping is golden brown and the berry juices are bubbling.
- Allow the cobbler to cool for 10 minutes before serving warm.
Notes
- For extra zing add 1 tsp lemon zest to the berry mixture.
- Frozen berries may be used; no need to thaw before baking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave or oven for a warm, gooey treat.