Tri-Berry Cobbler

Posted on by Jennie
Type: Baking, Treats
Author: Jennie
Oven Temperature: 350°
Difficulty: Intermediate

Prep Time: 30 minutes
Cook Time: 45 minutes
Servings: 6-8


Adapted from the KAF All-Purpose Baking Cookbook.


  • 2 pounds (8 cups) blueberries, cherries, strawberries
  • 1 cup sugar (white or brown)
  • 1 tablespoon cornstarch
  • 2 1/3 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1 tablespoon baking powder
  • 4 tablespoon unsalted butter
  • 3/4 cup buttermilk
  • 1 egg


  1. Rinse fruit, and pit your cherries.
  2. Grease a cast iron - I used a 12-inch cast iron that has 1.5 inch sides - you need the sides so that your insides don't bubble over.
  3. Put your fruit, cornstarch, and 1 cup sugar into a bowl and mix well. Let sit, and meanwhile make your dough.
  4. Measure flour, then add remaining dry ingredients - 1 tbsp sugar, 1/4 tsp salt, 1 tbsp baking powder. Then, cut up your butter and add in the butter until it looks like course cornmeal.
  5. In a wet measuring cup, measure out 3/4 cups of buttermilk and add your egg. Mix well. (Hint: if you don't have buttermilk, add 1/2 tbsp white vinegar to milk and let sit for 10 minutes then use as buttermilk.)
  6. Add your wet to your dry, and mix together quickly. Turn your oven on now - 350 F.
  7. Now, turn out your dough onto a floured surface and "fold over gently until it's reasonably cohesive" (what a great quote, right?)
  8. Shape your dough into a ball. Dump your fruit into your cast iron, then cover with your dough. I broke my dough into 4-5 dumpling-sized balls; do what you feel in your heart.
  9. Bake for about 45 minutes, or until the top is browned. Serve warm with vanilla ice cream or whipped cream.




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