Triple Berry Sugar Cookie Cobbler

This triple berry sugar cookie cobbler is a deliciously sweet mixed berry cobbler with a buttery sugar cookie topping. 

My grocery store had a great sale on berries so I grabbed a bunch, but unfortunately, they were all pretty tart. I made this easy triple berry sugar cookie crumble recipe using the berries, which was delicious! We all loved the tart/sweet baked berries with the buttery sugar cookie crumble topping and thought it was the perfect combination of flavors and textures, especially with a scoop of vanilla ice cream.

Triple Berry Sugar Cookie Cobbler

Berry Mixture:

• 1 1/2 lbs (about 5 1/2 cups) of fresh berries, I used a mixture of raspberries, blackberries, and strawberries
• 2-3 tbsp sugar, depending on the sweetness of the berries
• 2 tbsp fresh lemon juice
• 2 tbsp cornstarch

Sugar Cookie Topping:

• 1 cup flour
• 3/4 cup sugar
• 1 tsp baking powder
• 1/2 tsp kosher salt (or 1/4 tsp table salt)
• 1/2 cup unsalted butter, room temperature
• 2 tbsp vanilla extract
• Zest from 1 lemon, optional

How to Make a Triple Berry Sugar Cookie Cobbler

Preheat the oven to 350 degrees. Coat a 9 inch baking dish with cooking spray.

Prepare the berry mixture by combining the fresh berries, lemon juice, sugar, and cornstarch in a large bowl; gently mix until evenly coated. Pour into the prepared baking dish.

Prepare the sugar cookie topping by mixing together the flour, sugar, baking powder, and salt together in a small bowl; mix very well. Add the softened butter, vanilla extract, and lemon zest and mix together until crumbly and moistened.

Sprinkle the topping, squeezing the mixture into small clumps, evenly over the berry mixture.

Bake the cobbler in the oven for 40-45 minutes, or until the fruit is bubbling around the edges and the cookie topping is golden.

Remove from the oven and allow the triple berry sugar cookie cobbler to cool for 15 minutes before serving with ice cream or whipped cream. Enjoy.

Triple Berry Sugar Cookie Cobbler

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Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Course: Dessert

Cuisine: American

Servings: 8

Author: Pam - For the Love of Cooking

Equipment

• 9-inch Baking Dish

Ingredients

Berry Mixture:

• 1 ½ lbs about 5 1/2 cups of fresh berries, I used a mixture of raspberries, blackberries, and strawberries
• 2-3 tbsp sugar, depending on the sweetness of the berries
• 2 tbsp fresh lemon juice
• 2 tbsp cornstarch

Sugar Cookie Topping:

• 1 cup flour
• ¾ cup sugar
• 1 tsp baking powder
• ½ tsp kosher salt or 1/4 tsp table salt
• ½ cup unsalted butter room temperature
• 2 tbsp vanilla extract
• Zest from 1 lemon optional

Instructions

• Preheat the oven to 350 degrees. Coat a 9 inch baking dish with cooking spray.
• Prepare the berry mixture by combining the fresh berries, lemon juice, sugar, and cornstarch in a large bowl; gently mix until evenly coated. Pour into the prepared baking dish.
• Prepare the sugar cookie topping by mixing together the flour, sugar, baking powder, and salt together in a small bowl; mix very well. Add the softened butter, vanilla extract, and lemon zest and mix together until crumbly and moistened.
• Sprinkle the topping, squeezing the mixture into small clumps, evenly over the berry mixture.
• Bake the cobbler in the oven for 40-45 minutes, or until the fruit is bubbling around the edges and the cookie topping is golden.
• Remove from the oven and allow the triple berry sugar cookie cobbler to cool for 15 minutes before serving with ice cream or whipped cream. Enjoy.

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