Jumbleberry Cobbler

Judy Garcia


This is a recipe I created by taking the filling from one recipe and the crust from another. Yummy served warm with vanilla ice cream.

Blue Ribbon Recipe

What a tasty cobbler combo!  We used rhubarb, strawberries, raspberries and blueberries, and the result was perfectly sweet and tart. Rhubarb not in season? Most grocery stores now carry it year-round in the frozen food section. The Test Kitchen


★★★★★ 5 votes

15 Min
1 Hr


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1 medium
tart apple, peeled and diced
1 c
fresh or frozen rhubarb, thawed
1 c
fresh or frozen raspberries, thawed and drained
1 c
fresh or frozen blueberries, thawed and drained
1 c
fresh or frozen strawberries, thawed and drained
1 c
1/2 c
all-purpose flour
1 Tbsp
lemon juice


1 c
all-purpose flour
1 c
4-6 Tbsp
butter, melted (see note)

How to Make Jumbleberry Cobbler


  • 1Combine filling ingredients and mix well. Pour into greased 2 qt. casserole dish.
  • 2For topping, combine flour, sugar and egg. Sprinkle over fruit filling. Drizzle melted butter over topping.
  • 3Bake at 350° for 1 hour. Serve warm with vanilla ice cream.
  • 4NOTE: I used 2 bags of frozen mixed berries that included blackberries, raspberries, blueberries and strawberries, which was equal to about 4 cups of berries, a Granny Smith apple and the rhubarb, so I increased the sugar, flour and lemon juice by half. For the topping, I increased the ingredients by half as well, using 1 1/2 c. flour, 1 1/2 c. sugar, 2 eggs. 4-5 Tbsp. butter would probably be plenty for this amount (I used 8, and it was way too much)

Printable Recipe Card

About Jumbleberry Cobbler

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: American

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