Description
A no-fuss American dessert combining seasonal berries and a buttery cake base, baked in one pan for a customizable, family-friendly treat. Layered strawberries, raspberries, and blackberries create a sweet-tart balance.
Ingredients
Unsalted butter – 1/2 cup (90g), melted
All-purpose flour – 1 cup (125g)
Sugar – 1 cup (200g) for batter; 1/2 cup (100g) for filling
Baking powder – 1 tbsp
Sea salt – 1/8 tsp
Half & half – 1 cup (235ml)
Strawberries – 2 cups
Raspberries – 6 oz (170g)
Blackberries – 6 oz (170g)
Lemon juice – 1 medium
Vanilla extract – 3/4 tsp (alcohol-free vanilla bean paste acceptable)
Instructions
Preheat oven to 375°F (200°C). Grease a 9×13″ baking dish
Melt butter in the dish until golden
In a bowl, whisk flour, 1c sugar, baking powder, and salt
Slowly pour half & half into the dry ingredients while whisking
Stir in pure vanilla extract
Spread strawberry layer, followed by halved raspberries, then blackberries
Sprinkle 1/2c sugar and lemon juice over berries, smoothing the top
Bake for 45 minutes until golden
Halve blackberries after baking if needed
Notes
Use clarified butter (ghee) for halal compliance
Freeze berries 10 minutes if fresh
Skip berries entirely for cake-only option
Sea salt is optional if stricter halal requirements apply
Store leftovers refrigerated (2 days) or freeze (1 month)
- Prep Time: 20
- Cook Time: 45
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: One slice (1/10 of cobbler)
- Calories: 260
- Sugar: 38g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg