Triple Berry Chocolate Cobbler
Servings 8
Ingredients
Chocolate cookie topping
- 1 cup all-purpose flour (125 grams)
- ½ cup rolled oats (40 grams)
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup melted butter (113 grams)
- ⅔ cup granulated sugar (133 grams)
- ⅓ cup brown sugar (67 grams)
- 1 large egg
- 2 teaspoons vanilla extract
- ¾ cup semisweet chocolate chips (168 grams)
Triple berry filling
- 12 ounces strawberries, halved or quartered if large
- 12 ounces blueberries
- 6 ounces raspberries
- ¼ cup brown sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375 degrees. Grease a 9x9-inch baking pan or 10-inch cast iron skillet.
- Prepare chocolate cookie topping. Combine flour, oats, baking soda, and salt in a large bowl. Whisk together melted butter, granulated sugar, brown sugar, egg, and vanilla extract in another bowl. Add wet ingredients to dry ingredients, mixing until combined. Stir in chocolate chips and let chill in the refridgerator for 10 minutes.
- Meanwhile, prepare fruit filling. Wash berries and drain well, but do not dry. Gently toss together strawberries, blueberries, raspberries, brown sugar, cornstarch, and vanilla extract in a large bowl until well coated. Transfer fruit filling to prepared pan.
- Remove cookie topping from the refridgerator and spread on top of the fruit filling in an even layer. Bake cobbler for 30-35 minutes or until the cookie topping is golden brown and a toothpick inserted in the topping comes out clean. Let cool slightly and serve with vanilla ice cream if desired.
Notes
You can prepare the cookie topping the day before and chill it in the refrigerator until ready to use.
Fresh or frozen fruit both work well for this recipe. If using frozen, use straight from frozen.
