ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Three-Berry Cobbler

Yield Makes 6 to 8 servings

Ingredients

  • 1 (12-ounce) package frozen blackberries, unthawed
  • 1 (12-ounce) package frozen raspberries, unthawed
  • 1 (12-ounce) package frozen blueberries, unthawed
  • 1 1/2 cups sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup butter or margarine, melted
  • 1 teaspoon vanilla extract
  • 1 (15-ounce) package refrigerated piecrust
  • 1 large egg, lightly beaten
  • 1 tablespoon sugar

How to Make It

  1. Stir together first 7 ingredients in a large bowl, stirring just until combined. Spoon into a lightly greased 13- x 9-inch baking dish.

  2. Roll 1 piecrust to fit baking dish; place on top of berry mixture. Cut remaining piecrust into 1/2-inch strips. Arrange strips in a lattice design over piecrust. Brush with egg, and lightly sprinkle with 1 tablespoon sugar.

  3. Bake at 400° for 55 to 60 minutes or until golden and bubbly.