Berry cobbler can be thrown together in minutes if you start with a store-bought pie crust. Any combination of berries, with the exception of strawberries (too watery), will work, so use what’s in season and ripe. Pair the cobbler with some vanilla ice cream, and an easy summer dessert is ready for the table.
If you’d like to make your own Basic Pie Dough, roll it out into a 10-inch round approximately 1/3 inch thick.
- 8 cups fresh blackberries, blueberries, or raspberries or a combination (about 1 1/2 pounds)
- 1 1/4 cups plus 1 tablespoon granulated sugar
- 5 tablespoons all-purpose flour
- 1/2 teaspoon fine salt
- 3 tablespoons unsalted butter, cut into 12 pieces
- 1 (9-1/2-inch) frozen deep-dish pie crust, thawed
- Vanilla ice cream, for serving (optional; see recipe intro)
- Heat the oven to 375°F and arrange a rack in the middle. Line a baking sheet with paper towels; set aside.
- Rinse the berries and place them in a single layer on the prepared baking sheet to dry slightly. Transfer the berries to a large bowl, add 1 1/4 cups of the sugar, the flour, and the salt, and stir gently to combine.
- Place a 9-1/2-inch deep-dish pie plate on a foil-lined baking sheet. Pour the berry mixture into the pie plate and spread into an even layer. Distribute the butter pieces evenly over the top.
- Tear the thawed crust into large pieces and place over the berries, leaving some space between the pieces so that the berries are visible; reserve any leftover crust for another use. Sprinkle with the remaining 1 tablespoon sugar.
- Bake until the berries are bubbling and the crust is golden brown, about 40 to 45 minutes. Place on a wire rack and let cool for at least 30 minutes before serving. Serve with vanilla ice cream, if so desired.