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Apple-Berry Cobbler Pie



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  • 1 - unbaked single pie crust
  • 3 lbs crisp apples
  • 2/3 cup granulated sugar
  • 2 tablespoons lemon juice
  • 3 tablespoons unsalted butter
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1-1/2 cups mixed berries (such as raspberries, blueberries, blackberries)
  • 1 cup flour
  • 3 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • Pinch grated nutmeg
  • Pinch salt
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • 1/2 cup buttermilk
  • Turbinado sugar, for sprinkling



Step 1

Prepare crust in 9 inch pie plate. Chill 30 minutes. Blind bake at 350 with pie weights for about 20 minutes. Cool completely.

Meanwhile, make the filling: Peel the apples; cut into 1/2 inch pieces. Toss with the granulated sugar and lemon juice in a bowl.

Melt the butter in a large skillet over medium-high heat. Add the apples and cook, stirring occasionally, until slightly softened, 10 to 12 minutes. Add the flour, cinnamon and salt and stir until the juices thicken, 2 minutes. Remove from the heat and fold in the berries; let cool completely. (The filling can be made up to 2 days ahead; cover and refrigerate)

While the filling cools, make the topping; whisk the flour, granulated sugar, baking powder, baking soda, nutmeg and salt in a large bowl. Cut in 3 tablespoons butter with your fingers until it is in pea size pieces.

Add the buttermilk; stir with a wooden spoon to make a shaggy dough.

Spoon the filling into the crust; dot with the remaining 1 tablespoon butter. Drop large spoonfuls of the topping over the filling and sprinkle generously with turbinado sugar. Place the pie on a rimmed baking sheet.

Transfer tro the oven and bake until the topping is golden, 50 min to 1 hour (cover with foil if browning too quickly.

Transfer to a rack and let cool until set, about 3 hours.


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