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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
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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.
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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.
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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.
Cathleen Sullivan says
Hi! I was wondering if you could use frozen cherries instead of fresh ones. If so, should you let them defrost before using?
Thanks!
Chris Scheuer says
Yes, you could definitely use frozen cherries and I would just throw them in frozen. Wish I was at your house, I love this dessert! 🙂
Aimee Christian says
Toffee bits? Now that is a bit of brilliance. Love that addition. I'm a sucker for warm fruit desserts too and I also agree with you about the cherry pitter, worth it's weight in gold.
Mary Hirsch says
Two weeks ago I made an America's Test Kitchen berry dessert with a streusel topping - supposed to be their best - and I really didn't like the streusel. So I'm game for trying your streusel recipe and, with cherries, even better. Sounds delicious.
lena says
i was just looking at one of your old blueberries cobbler post just few days ago and thought that's really beautiful and here am i seeing another mouthwatering cobbler, beautiful!
Angie's Recipes says
Can't wait to try this! Looks spectacular!
Sandra Lee says
This I could go for easily. And those toffee bits,yummy!