Triple Berry Cobbler -Mel’s Kitchen Cafe

This delicious triple berry shoemaker is packed with fresh berries (also available for freezing!) and comes with the most delicious shoemaker toppings ever.

This delicious cobbler screams in the summer with sweet berries and vanilla ice cream side hustle and bustle. However, since frozen berries work great, they can be made year-round! 🙌🏼

The best berries for triple berries cobblers

The three best varieties of berries used in this stud are:

• blueberry
• raspberry
• blackberries

Many pre-packaged triple berries blends include strawberries as one of the three berries. In my recipe tests, strawberries are not as desirable as the other berries mentioned above. Due to their high moisture content, they can make cobblers even more soupy.

So look for a triple berry mixture with blueberries, raspberries and blackberries, or mix your own mixture using individually packaged fresh or frozen berries.

Reward berries: I have to yell at my beloved Huckleberry. We are foraging these precious purple berries every year in early August, and they are also delightful if you can pair them with them!

The best shoemaker ever

While the bright, delicious fruit filling is delicious, the real measure of this shoemaker’s value is toppings.

I feel like I finally nailed the ingredients and methods to the best fruit shoemaker topping ever (taking inspiration from this drip cookie recipe) to hit the gold mine. Lightly sweet, soft and fluffy, it’s the perfect amount of a 9×13-inch pan. This filling is perfect for any fruit shoemaker!

➡️ Place the top of the top on the fruit and spread it into most layers. It doesn’t have to be perfect. The cobbler could have lived a simple life.

➡️Don’t forget the jaggery on the top of the batter before baking. It adds the most delicious shortbread to the baked cobbler!

➡️Bak the cobbler until the fruit is bubbled and very hot (this is important to make the filling thickness correct) and the topping is golden.

This triple berry cobbler is great!

Even if it’s a warm/baked dessert, it embodies my favorite for summer candy. Fresh, seasonal fruits…and also provide healthy ice cream!

If you are like me, you may find yourself standing next to the pan because everyone dug (or before) because it is really irresistible because it sneaks in on those sweet butter sole fillings.

Triple Berry Cobbler

yield: 8 Serve

Preparation time: 25 minute minute

Cooking time: 50 minute minute

Total time: 1 Hour human Resources 15 minute minute

Fruit Filling:

• 7 to 8 cup ((1000 g) Triple Berry Mix (raspberry, blueberries, blackberries) – Fresh or frozen
• ⅔ cup ((141 g) granulated sugar
• 2 Spoon ((18 g) Flour (using 3 tablespoons frozen fruit)
• 1 Spoon Fresh lemon juice

Cobbler toppings:

• 2⅔ cup ((379 g) All-purpose flour
• ½ cup ((106 g) granulated sugar
• 1½ Spoon baking powder
• ¼ teaspoon salt
• 1½ cup ((363 g) milk
• ½ cup ((113 g) Butter, melted
• 2 to 3 Spoon Jam sugar, sprinkle

• Preheat the oven to 350 degrees Celsius. Gently coat the 9×13-inch pan and set aside.

• For fruit filling, In a large bowl, toss the berries with sugar, flour and lemon juice. Set aside.

• For toppings, In a medium bowl, whisk together flour, sugar, baking powder and salt.

• In a separate bowl or liquid measuring cup, whisk together the milk and melted butter until the small butter forms.

• Add the milk mixture to the dry ingredients and mix until combined, leaving no dry stripes left.

• Assembly, Make the berry mixture stir well to redistribute the juice and spread evenly on the bottom of the prepared pan.

• Take the pebbles batter on a large spoon, topped with the top of the berries and spread to most of the uniform layer (not necessarily perfect). Sprinkle with japonica. Optional: Place the pan on a foil pan to catch any possible dripping.

• Bake for 65 to 70 minutes until the filling is hot and bubbled, and the topping is golden. The toothpick inserted into the center should be clean or moistened with debris. Add time as needed (if the top of the cobbler is too fast brown, loosely paste the top with foil with foil, but it takes more time in the oven to cook).

• Cool for at least 15 minutes before serving (filling will continue to thicken while it cools). Add warm or room temperature with a scoop of vanilla ice cream.

berry: Strawberries don’t work well in this pebbles due to their higher water content, so look for a triple berry mixture with blueberries, raspberries and blackberries, or mix your own mixture using individually packaged fresh or frozen berries.
Baking time: The pebbles bake long enough to make the filling bubble and thicken and then cook. Don’t bake.

course: dessert

gourmet food: American

method: bake

Serve: 1 Service (1/8 of the recipe),,,,, Calories: 477KCAL,,,,, carbohydrate: 87g,,,,, protein: 7g,,,,, Fatty: 13g,,,,, Saturated fat: 8g,,,,, cholesterol: 33mg,,,,, sodium: 422mg,,,,, fiber: 5g,,,,, sugar: 46g

Recipe source: Kitchen Café from Mel