• Driscoll Berry Cobbler


An Easy, Rustic Dessert

By Andrew Zimmern

Driscoll Berry Cobbler

Servings: 8


Cobbler topping

  • 1/2 cup flour
  • 1/4 teaspoon baking soda
  • pinch salt
  • 8 tablespoons unsalted butter
  • 1/2 cup sugar
  • 1 large egg yolk
  • 1/4 teaspoon vanilla extract

Fruit filling

  • 1 quart quartered fresh ripe strawberries
  • 1 pint diced rhubarb
  • 1 quart blackberries
  • 1 pint blueberries
  • 3 tablespoons cornstarch
  • 1/2 cup sugar
  • 1 teaspoon natural vanilla extract


Preheat oven to 375 degrees F.

Combine all fruit filling ingredients and set aside, being sure to toss corn starch well throughout the fruit.

Combine baking soda, salt and flour.

Cream together butter and sugar until light and fluffy. Beat in egg yolk and vanilla. Add dry ingredients with a spatula.

Place fruit filling into a large brownie pan, baking dish or oversized deep pie tin.

Evenly distribute tablespoon sized clumps of cobbler topping across the fruit.

Bake for about 40 minutes or until top is crisped and fruit is bubbling.

Let cool for an hour on counter top. Serve warm with vanilla ice cream.

Photograph by Madeleine Hill.

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