Deep-Dish Berry Cobbler

Our Deep-Dish Berry Cobbler is still relatively fuss-free thanks to refrigerated piecrust, but topping it with a lattice crust gives it a fancy upgrade.

Active Time:
15 mins
Active Time:
1 hrs 30 mins
Total Time:
1 hrs 45 mins
8 serves

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.

 Deep-Dish Berry Cobbler

Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Emily Nabors Hall


  • 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


  1. 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.

  2. 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.

  3. 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.

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