It’s berry season, perfect time to make this berrylicious and Easy Mixed Berry Cobbler with Lattice Crust packed with luscious raspberries, blueberries, strawberries and blackberries.
It’s almost Summer and the grocery store is bursting with berries galore. Or maybe you’ve been lucky enough to go and pick your own berries at a local farm. Either way, we’ve got berries and need to put them to good use, yes? Are you craving a tasty dessert with berries? Me too!
Note: If you’re reading this off-season, never fear. I’ve also tested this recipe with frozen berries and it turned out beautifully.
I’ve been experimenting with cobblers and crisps lately in search of the perfect recipe that’s both simple to make and big on flavor. I also wanted to make something that wasn’t loaded with sugar because the berries are so sweet on their own. I’m so excited about this mixed berry cobbler recipe that I developed because it’s all of those things. Just 1/4 cup of sugar in the whole thing, plus a store bought crust to make it accessible to beginners or those of you that don’t bake very often. Voila! I give you this gorgeous dessert offering.
Here are the step-by-step instructions or you can scroll to the bottom of the page for the full recipe. Enjoy!
How to make Mixed Berry Cobbler with Lattice Crust
Step 1: Pour berries into a large bowl.
Step 2: Add sugar, cornstarch and lemon juice. Toss together. Pour into pie plate or casserole dish.
Step 3: Cut store bought pie dough into 1-inch strips with pizza cutter or knife.
Note: You can use a ruler to measure 1-inch wide pieces or just eyeball it.
Place pie dough strips down in a lattice pattern.
How to create a Lattice Crust Pattern
First lay down five strips of dough (vertically), leaving about an inch in between each piece.
Then pull back the second and fourth strips. Lay one strip across (horizontally) and replace the second and fourth to original position.
Next, pull back the first, third and fifth strips and lay a strip across (horizontally) and replace the first, third and fifth to original position.
Repeat until you have five rows across. Tuck in edges.
Brush dough strips with egg wash (one raw egg beaten with a little bit of water), then sprinkle with sugar.
Bake for 45 minutes at 350°F. Let cool slightly and serve with vanilla ice cream.
Why This Recipe is a MUST TRY!
The combination of four different kinds of berries makes the filling of this cobbler the most beautiful color. It’s so satisfying to open the oven door to see and hear the bubbling berries. Not to mention the glorious smell of fresh baked pie. It’s amazing to me how easy it is to make this cobbler and the berry filling is like homemade jam that’s just the right amount of sweetness and tanginess all in the prettiest shade of magenta. And it pairs perfectly with vanilla ice cream.
If your family loves berries, you must add Easy Mixed Berry Cobbler with Lattice Crust to your rotation of Summer desserts.
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Easy Mixed Berry Cobbler with Lattice Crust
It's berry season, perfect time to make this berrylicious and Easy Mixed Berry Cobbler with Lattice Crust packed with luscious raspberries, blueberries, strawberries and blackberries.
Ingredients
For the filling
- 5 cups fresh or frozen mixed berries (24 ounces)
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice
For the crust
- 1 refrigerated, pre-made pie crust dough sheet (I used Pillsbury)
- 1 large egg, beaten
- 1 teaspoon water
- 1 tablespoon sanding sugar or large sugar crystals (available in the cake decoratiing section)
Instructions
Preheat oven to 350°F.
In a large bowl, toss together berries, lemon juice, cornstarch and sugar. Pour into a 10-inch round pie plate or casserole dish that's 2 inches deep.
Unroll pie crust sheet onto clean counter. Cut into 1-inch strips with a pizza cutter or knife. Lay strips onto berries in a lattice pattern.
First lay down five strips of dough (vertically), leaving about an inch in between each piece. Then pull back the second and fourth strips. Lay one strip across (horizontally) and replace the second and fourth to original position. Next, pull back the first, third and fifth strips and lay a strip across (horizontally) and replace the first, third and fifth to original position. Repeat until you have five rows across. Tuck in edges.
In a small bowl, beat egg and add 1 teaspoon water. Brush onto pie dough (you will have a lot of leftover egg which you can scramble and eat for breakfast). Sprinkle with sugar and bake for 45 minutes or until light golden brown. Let cool about 10 minutes and serve with vanilla ice cream.
You might also like this Mixed Berry Tart
Even if you’re not gluten free, you have to try this delicious Chocolate Raspberry Gluten Free Tart
Or maybe you would like Old Fashioned Dutch Apple Pie
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All text and images © Lise Ode for Mom Loves Baking. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate. This post may contain affiliate links.
Savannah Ode
Yum!