Berry cobbler

It's a perfect time to use all the fresh fruit that summer brings! This cobbler is a little bit sweet and a little bit tart. 

3 cups fresh strawberries

1 1/2 cups fresh raspberries 

1 1/2 cups fresh blueberries 

2/3 cup sugar

3 tbsp. quick cooking tapioca

1 cup all purpose flour

1 Tbsp sugar

1 1/2 tsp. baking powder

1/4 tsp. salt

1/4 cup cold butter, cubed

1 large egg

1/4 cup milk

Preheat oven to 400 degrees.

Toss the strawberries, raspberries and blueberries with 2/3 cup sugar and tapioca. Transfer to a greased 10-inch. Oven proof skillet and let stand 20 minutes. 

Whisk flour, 1 tbsp. sugar, baking powder and salt. Cut in butter until mixture resembles course crumbs.

In another bowl, whisk together egg and milk. Stir into crumb mixture just until moistened. Drop by tablespoons into fruit. Sprinkle with additional sugar.  Bake uncovered, until the filling is bubbly and the topping is golden brown. 20-25 minutes. Serve with vanilla ice cream. 


Lori Lesley is the owner of her home-based business Rollin’ the Dough. She can be reached at