Triple Berry Sugar Cookie Cobbler
Servings 8
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.