Food and Recipes Desserts Cobblers Deep-Dish Berry Cobbler Be the first to rate & review! A lattice crust gives any fruit cobbler a fancy upgrade, which is why it's often reserved for church suppers and other special meals where you want dessert to look its best. Our Deep-Dish Berry Cobbler is still relatively fuss-free thanks to refrigerated piecrust, though you can also use homemade pastry if you prefer. We love the rich, jammy flavor that comes from raspberries, blackberries, and blueberries, but you can use whatever type or combination of fresh berries you have on hand. Just make sure that the total amount of berries that goes into the filling (8 cups) is the same. Also make sure the filling is bubbling before you remove the dish from the oven. This is a sign that the cornstarch has been activated so the filling will be nice and thick. Serve this berry cobbler warm or at room temperature in shallow bowls. And don't forget to top each serving with a generous dollop of sweetened whipped cream or scoop of vanilla ice cream. By Pam Lolley Pam Lolley Pam Lolley developed and tested recipes for Southern Living Magazine in the Souths most trusted Test Kitchen for 19 years. She worked closely with the editors planning and packaging stories, collaborating with art and photo teams on food styling and recipe reproduction to ensure reader satisfaction, content quality control, and recipe authenticity history and cooking. Her area of expertise was baking and and pastry development and she acted as the point person for these areas in the Test Kitchen. With 30+ years of experience in the culinary field, Pam created and tested 1000s of recipes for Southern Living. Southern Living's editorial guidelines Published on April 14, 2020 Print Rate It Share Share Tweet Pin Email Active Time: 15 mins Active Time: 1 hrs 30 mins Total Time: 1 hrs 45 mins Yield: 8 serves Ingredients 4 cups fresh raspberries (about 21 oz.) 2 cups fresh blackberries (about 9 oz.) 2 cups fresh blueberries (about 9 oz.) 1/2 cup granulated sugar 1/4 cup cornstarch 2 tablespoons butter, cut into small cubes 1 tablespoon lemon zest (from 2 lemons) 2 teaspoons vanilla extract 1/2 teaspoon kosher salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 (14.1-oz.) pkg. refrigerated piecrusts (1 crust) 1 large egg 1 - 2 tablespoons turbinado sugar Sweetened whipped cream Directions Preheat oven to 375°F. Stir together berries, granulated sugar, cornstarch, butter, lemon zest, vanilla, salt, cinnamon, and nutmeg in a large bowl. Let stand 15 minutes, gently stirring occasionally. Spoon berry mixture into a 2-quart baking dish. Roll piecrust out on a lightly floured surface into a 14-inch circle. Using a fluted cutter, cut piecrust into 1-inch-wide strips, and arrange in a lattice pattern on top of berries. Whisk together egg and 1 tablespoon water in a small bowl. Brush piecrust strips with egg mixture, and sprinkle with turbinado sugar. Bake in preheated oven until filling is bubbly and crust is golden brown, about 55 minutes, covering with aluminum foil after 45 to 50 minutes to prevent excessive browning. Serve warm with whipped cream. Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Emily Nabors Hall Rate it Print