Not gonna lie, I have made some pretty good tasting cobblers before, but this one, this one right here that I am about to share with you, is probably the best tasting cobbler I have ever made. I know it sounds like a brag, but when you try it you will understand why I say it is the best.
There is this cute pick-your-own place the next town over from where we live that just has the best blueberries you can get and several different varieties. This year they added blackberries and did not disappoint. We left there with 2 buckets of blueberries and 1 bucket of blackberries.
You may be wondering what the third berry is since I did say this is a Triple Berry Cobbler, it’s strawberries. I was able to score a flat of strawberries for $8! When I can get a great deal, you bet I grab it all. Plus, I was able to make triple berry jam, strawberry jam, and had just enough leftover to make a small batch of chocolate covered strawberries. Hopefully we have enough jams to last the year.
Back to the cobbler.
Berries: You don’t have to use fresh berries. In season berries will give you the best flavor and be cheaper on your wallet. You can use frozen berries, just make sure to thaw everything first. You may need to add extra cornstarch to make sure it thickens up.
Crust: The cornmeal does add a nice texture and hint of sweetness that was not expected. It was definitely the best cobble crust I have made. You also don’t have to make the lattice design, you can also form biscuit shapes and make biscuits to top the cobbler.
Vanilla: Initiation is fine. But if you really want to give this a boost I highly recommend getting a good quality vanilla or use your own. Love homemade vanilla.
Tip: If you are going to do the lattice design work quickly so your hands don’t warm the butter up. You still want it to be light and fluffy.
Triple Berry Cobbler
Preheat oven 375˚F
In a large bowl mix together flour, cornmeal, sugar, baking powder, and salt, stir until combined. Add in cold butter and combine until coarse and crumbly. Add in cold heavy cream and stir together until a dough ball is formed. Once formed you can make biscuit shapes or long stripes to make the lattice design. Set aside.
In a large 10-cup cast iron skillet, mix together 1 cup water, vanilla, ½ cup of sugar, cornstarch, and bring to a boil over medium-high heat. Cook, stirring constantly, until thick, about 1 minute. Remove from heat. Gently stir in berries.
If you don’t have a cast iron skillet you can use a large saucepan and pour the berry mixture into individual ovenproof ramekins. Top with cobbler dough.
In a small bowl mix together egg yolk with the remaining 1 tablespoon of water. Brush over cobbler topping. Sprinkle the remaining 1 tablespoon of sugar over the topping.
Place in the oven and bake until golden brown. About 35-40 minutes if doing the biscuit method or 25-30 minutes using the lattice design.
Ingredients
Instructions
