Triple Berry Sugar Cookie Cobbler

Ripe, juicy berries are topped with a delicious sugar cookie crust and baked until they are piping hot. This sweet treat is perfect for summer, topped with a little whipped cream or vanilla ice cream. 

Berry Cobbler

At any given time, if you had asked my dad what his favorite dessert was, it would be fruit cobbler, especially berry cobbler. I’ve been wanting to make one for months and finally got around to it. I added a little twist…instead of a traditional crust style topping, I used sugar cookie mix!

Triple Berry Cobbler

I’ve always loved fruity desserts, but since we don’t have big family gatherings like we used to, there never seems to be a need for them. If you ask my kids though, they think there’s always a need for a yummy dessert so I decided that a few times a month I’m going to create a really spectacular dessert treat, and I’ll be sharing them on the blog, too! I’d love to know what your favorite dessert treat is so I can try it out.

Berry Cookie Cobbler

I love that it’s super easy to make, taking just about 10-15 minutes to prepare. The berries are combined with granulated sugar to bring out their natural juices and sweeten them a bit, flour to help thicken the sauce, and a little lemon juice for a little acid to cut the sweetness.

Strawberries, Raspberries and Blueberries

Triple Berry Mixturee

Next comes the super simple topping, which is just a pouch of Sugar Cookie Mix (I use Betty Crocker) combined with some softened butter. The mix will still be a bit dry, and you want it crumbly.

Sugar Cookie Cobbler Topping

Cobbler

Finally it bakes in a 350 degree oven for just under an hour. The top will be golden brown and the berries underneath will be bubbling up through the cracks. The topping is a bit of a cross between a cobbler and a crisp and it compliments the sweet berries perfectly. It’s best served warm, and with lots of Vanilla Bean Ice Cream!

Triple Berry Sugar Cookie Cobbler

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A close up of Berry Cobbler

Triple Berry Sugar Cookie Cobbler

Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Servings 8 -10 servings

Ingredients
  

  • 2 cups sliced strawberries
  • 2 cups blueberries
  • 2 cups raspberries
  • 3/4 cup granulated sugar
  • 1/4 cup flour
  • 2 tablespoons lemon juice
  • 1 pouch 1 lb. 1.5 oz Betty Crocker Sugar Cookie Mix
  • 1 stick ½ cup softened butter

Instructions
 

  • Preheat oven to 350 degrees and grease a 13x9 pan with cooking spray.
  • In a large bowl, combine berries with sugar, flour and lemon juice. Set aside.
  • In a stand mixer with the paddle attachment, stir sugar cookie mix and softened butter until fully combined and crumbly.
  • Pour berry mixture into the prepared pan and spread evenly. Sprinkle sugar cookie mixture evenly over the berries.
  • Cover a large cookie sheet with foil and place the pan on the cookie sheet. This will help catch any drips if the berries bubble over the top.
  • Bake at 350 degrees for 45-50 minutes, or until the sugar cookie topping is golden brown and berries are nice and bubbly.
  • Cool slightly before serving. Can be served warm or cold, topped with whipped cream or vanilla ice cream.

For more Sweet Desserts, try these:

Slice of Fresh Strawberry Cake

Fresh Strawberry Cake

Strawberry Lemonade Ice Box Cake

Strawberry Lemonade Ice Box Cake

Layered Berry Dessert with Lemon Whipped Cream

Lemon Whipped Cream and Berry Parfait

For all desserts go HERE and for all recipes go HERE.

Triple Berry Sugar Cookie Cobbler with strawberries, blueberries and raspberries

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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Comments

  1. love that you changed it up with the sugar cookie! i can not wait to make this for the fam, it looks so delicious! pinning and sharing 🙂

    1. Hi Tara, I haven’t used frozen berries, so I can’t say what the difference would be. You could always just thaw them out first. My only fear would be the extra liquid. If you try it, let us know how it comes out!