Cherry-Berry Cobbler w/ Toffee Streusel

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!

Summer Cherry-Berry Cobbler W/ Toffee-Streusel Topping

Ingredients for the fruit filling:
1 cup sugar
2 tablespoons corn starch
3 tablesoons quick tapioca
2 cups blueberries
1 cup raspberries
2 cups sweet cherries, pitted*


Ingredients for the topping:
10 tablesoons 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

1. 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.

2. 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.

3.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.

If you don’t have one of these cherry pitters, throw on your shoes on and RUN to the store. They are amazing – I can pit a pound of cherries in less than 5 minutes!


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