Southern Berry Cobbler

120 12 servings, 1/2 cup (125 mL) each
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12 servings, 1/2 cup (125 mL) each

Combine summer's fruit berries to make a deep-dish dessert topped with a biscuit crust.

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What You Need

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Make It

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  • Place flour in large bowl. Cut in cream cheese and 6 Tbsp. butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Shape into ball; wrap tightly. Refrigerate 1 hour.
  • Meanwhile, toss berries with sugar, tapioca and cinnamon. Let stand at room temperature until ready to use.
  • Heat oven to 400ºF. Spoon berry mixture into 1.5-L round casserole dish sprayed with cooking spray; dot with remaining butter. Place pastry on lightly floured surface; roll into round 1 inch larger than diameter of top of casserole dish. Place over fruit; flute edge, sealing pastry to edge of dish. Cut several slits in pastry to permit steam to escape.
  • Bake 40 min. or until crust is golden brown. Cool slightly before serving topped with Cool Whip.


Substitute corn starch for the tapioca.

Easy Cleanup

Occasionally, a fruit cobbler will bubble over the side of the baking dish as it bakes. To help keep your oven clean, place a foil-covered baking sheet on the oven rack below the cobbler to catch any fruit juices that might boil over the side.

Size Wise

Dessert can be part of a balanced diet but remember to keep tabs on portions.


  • 12 servings, 1/2 cup (125 mL) each

Nutritional Information

Serving Size 12 servings, 1/2 cup (125 mL) each
Calories 240
% Daily Value
Total fat 13g
Saturated fat 9g
Cholesterol 35mg
Sodium 105mg
Carbohydrate 29g
Dietary fibre 3g
Sugars 14g
Protein 3g
Vitamin A 10 %DV
Vitamin C 20 %DV
Calcium 2 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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