It’s summer, which means fresh fruits and vegetables! We have a mulberry tree in our yard, as well as lots of dewberry bushes growing along the edge of our woods, so yesterday I racked up on fresh berries…

Usually I just eat these with a little bit of sugar, but I was feeling industrious this time and decided to make a cobbler.

What makes this cobbler so easy is the crust – why spend valuable weekend hours making dough from scratch when Pilsbury makes a pefectly good pie crust?!?

You will need 2 pie crusts – one for the bottom and the other for the top of the cobbler. (Most refrigerated pie crusts come in a box of 2.) Press the first crust into a baking dish and set aside while making the filling.

In a saucepan, combine 3 cups berries (I used mulberries and dewberries but any kind will work), 2 tbs butter, 2 tbs flour, 1/2 cup sugar and 1/4 cup water. Bring to a boil on the stove and cook for just a few minutes until it thickens up.

After the mixture was done cooking, I also added a dash of vanilla extract and a few sprinkles of cinnamon.

Pour the filling into the crust and top with the remaining pie crust, pinching the edges to seal. I brushed the top crust with a little melted butter and then sprinkled a little sugar on top – this gives the top of the cobbler a little extra sweetness and texture.

Now bake the cobbler at 400 degrees for about 20 minutes, or just until the crust begins to brown.

Serve it warm with vanilla ice cream for the perfect fresh summer dessert!

There was room in mine for probably double the filling, so if you have extra berries you can double the filling recipe. This would also work for other fruit besides berries, like peaches or apples. Tastes like summer!

Thanks y’all!

– Nikki