Full of delicious cherries, raspberries, and blueberries and finished with a crumbly, crisp topping with a surprise ingredient- toffee bits!
No matter what time of year, I'm always a HUGE sucker for warm fruit desserts; pies, tarts, cobblers, kuchens, you name it, if it's fruity with a crust or crunch, it's got my name written all over it!
So when I saw huge, ruby red, sweet cherries, plump juicy blueberries, and beautiful fresh raspberries, all on sale, at the market, I really had no choice right? The idea for this yummy summer cobbler was swirling in my mind as I left the store and I didn't even have my groceries put away at home before it was making itself (well, kind of.... it IS super simple!).
I think you'll love the crumbly, crisp topping with a surprise ingredient ... toffee bits, which add a layer of buttery, caramely sweetness- quite irresistble, to be sure! Serve it warm with a scoop of vanilla ice cream and you'll be known as the culinary rock star around your domain!
- 1 cup sugar
- 2 tablespoons cornstarch
- 3 tablespoons quick tapioca
- 2 cups blueberries
- 1 cup raspberries
- 2 cups sweet cherries pitted*
- 10 tablespoons butter
- 1 ¼ cups all-purpose flour
- 1 cup sugar
- 1 cup toffee bits set aside 2 tablespoons, I used Heath Bits
- a pinch salt if using unsalted butter
Combine fruit, sugar, cornstarch and tapioca in a large bowl. Stir gently to combine. Pour into a deep pie dish or tart pan. Bake at 350˚F for 25 minutes. Remove from oven and allow to cool for 15 minutes while preparing the topping.
In a large microwave-safe bowl, melt the butter. Add the flour, sugar and toffee bits (except for the reserved 2 tablespoons) and stir with a fork until large wet crumbs form. If mixture is too wet and doesn't form crumbs, add just a bit more flour, but be careful not to add to much. You want large, wet crumbs.
Taking a handful at a time, scatter crumb mixture over top of berries. Return cobbler to oven and bake another 10 minutes. Sprinkle reserve toffee bits over crumbs and return to oven for another 5-10 minutes or until golden.