Bursting with fresh berry flavor, this cobbler layers an easy 4 ingredient berry filling with a store bought cake mix. Best of all no mixer required. Get ready to awaken memories of summertime! ☀️

Bowl of triple berry cobbler with pan in background

You know that perfect bite of cobbler and ice cream...the one where the ice cream is cold but just beginning to melt into the hot filling? OH YEAH! The slightly crusty edge pieces are my favorite, but I can be convinced to eat a middle piece without much resistance.

As much as I love making this cobbler at home, I often make it in a dutch oven when we go camping. Years ago, I had a little yellow Dutch oven cookbook with a peach cobbler recipe inside. However, hot peaches are not my thing 😬. But berries are. So I used their instructions for the cake mix part and added my own berry filing to the bottom. So many good memories sitting around the fire waiting for the cobbler to cook and even better ones eating it. In my family it’s not a real camping trip if there isn’t cobbler.

Over the years we haven’t been able to camp as much and, when we do, not everyone can go. So, I have started making it at home. Oh yeah! It is summertime in a bowl. With the added bonus of running water for doing the dishes.

Ingredients for Triple Berry Cobbler

Triple Berry Filling recipe: Needs frozen triple berry mix, sugar, lemon juice, and cornstarch.
Butter recipe yellow cake mix: I use either Betty Crocker or Duncan Hines.
Butter: Adds flavor and prevents sticking.
Milk: Whole or 2% are preferable.

Instructions

Pan prep: This is a very important part of the cobbler making process. Apply butter liberally. Don’t freak out. It looks like a lot of butter but there isn’t any other fat in the recipe. You need all of it.
Triple Berry Filling: Combine berries, sugar, juice, and cornstarch. Simmer until thick, stirring occasionally.
Batter: **Warning** You are not going to follow the directions on the back of the box. Dump the yellow cake mix in a bowl. Look on the back of the box and see how much water it calls for. Now add ¼ cup to that and substitute that amount with milk. For example: if the back of the box calls for 1 cup of water, then you would add 1 ¼ cups milk. Just to be clear, you do not add any water to the batter. Only milk.
Bake for 40-50 minutes.

Questions & Answers

Can I use fresh berries?

Yes. Just measure out 7-8 cups of fresh berries.

Can I use only one type of berry?

Definitely! Blackberries would be especially delicious.

Can I freeze cobbler?

Cobbler is not a good candidate for freezing. If you are looking for a dessert that is great for freezing we have a couple suggestions below. 👇🏻

How to store cobbler?

This cobbler is best covered and refrigerated. When it’s time to eat, (for breakfast the next morning with coffee, anyone?) reheat gently in the microwave until just warm.

Can I prep the cobbler ahead?

You can prep ahead a bit. Make the filling and store in the fridge for up to a week. When it’s time to preheat the oven, mix together the batter ingredients. While the oven is heating, butter your pan, layer in the berries, and then the cake mix. Bake and serve warm. As long as the berry filling is already made it should only take 10 minutes in the kitchen while people are over and you can serve up warm, comforting bowls of cobbler. But don’t forget the ice cream. Some things are not forgivable.

Can I serve Triple Berry Cobbler to a crowd?

This makes an amazing dessert for a crowd. However, if you want a dessert that is totally hands off when people are around this isn’t it. It should be served warm.
Follow the make ahead instructions above if you want to do some of the work ahead.
*Note: I have baked 2 9x13 pans in the oven at a time successfully, switching shelves half way through the baking time.

More eats...

Looking for more comfort?
Try this Baked Mac and Cheese. Cheese heaven.
Or maybe this Slow Cooker Fall Apart Pot Roast is more your speed. Yummm!!!
Wanting summer desserts for making ahead?
Raspberry dreams come true with these Raspberry Crumble Bars or this White Chocolate Raspberry Cheesecake.

Tips & Tricks

Don’t skimp on the butter!
Be sure not to over whisk the cake batter. A little lumpy is ok.
If baking two pans at once, switch the oven racks they are on halfway through.

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