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Copycat Crumble Triple Berry Cobbler 3
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Copycat Crumbl Triple Berry Cobbler

Imagine a warm, gooey cookie with a buttery crust, bursting with juicy blueberries, raspberries, and blackberries, all topped with a sweet, sugary crumble - it's like a holiday in every bite!
Course Dessert
Cuisine American
Keyword cobbler
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 10 Cookies

Ingredients

For the Cookie:

  • 1 box white cake mix
  • ¼ cup brown sugar
  • 1 cup oats
  • ⅔ cup avocado oil
  • 2 eggs
  • 1 tsp vanilla
  • 1.5 tsp cinnamon

For the Triple Berry Jam:

  • 1 ¼ cup triple berry mix frozen
  • 2 tbsps white sugar
  • 1 tbsp water
  • 3 tbsps cornstarch

For the Cinnamon Cream Cheese Frosting:

  • 4 oz cream cheese
  • 2 cups powdered sugar
  • 1 tsp cinnamon
  • 2 tsps milk

For the Crumb Topping:

  • ¼ cup flour
  • 2 tbsps brown sugar
  • 1 tbsp white sugar
  • 2 tbsps butter

Instructions

  • Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  • In a large mixing bowl add cake mix, brown sugar, cinnamon, and oats, stir until well combined.
  • Add eggs and vanilla and stir until dough is formed.
  • Roll dough into 10 even balls about 2 inches in size.
  • Place dough balls on the prepared cookie sheet and press down to flatten.
  • Bake for 12-14 minutes or until golden brown along the edges.
  • Let cookies cool on the baking sheet for 2-3 minutes before transferring to a cooling rack.
  • While cookies are cooling, prepare your crumb topping.
  • In a small bowl whisk together flour and sugars.
  • Cut butter into flour mixture until it is well combined.
  • Spread mixture on your baking sheet and bake for 10 minutes, mixing half way through to ensure butter is well incorporated.
  • To prepare your frosting, add cream cheese, powdered sugar, cinnamon, and milk to the bowl of your stand mixer.
  • Whip for 5 minutes until cream cheese is smooth.
  • Load your piping bag with a 1 circle tip and set aside.
  • To prepare the triple berry jam add berries, sugar and water to a small pot and allow it to boil for roughly ten minutes, until the fruit is very soft.
  • Remove from heat and stir in corn starch, letting berries cool and thicken.
  • Once the berries are cool, place in a blender and puree.
  • Assembling the cookies, spoon 2 tablespoons of the berry jam on the top of each cookie.
  • Take your piping bag and frost your cookies starting in the middle and swirl in circles until you reach the outside of the cookie.
  • Take your prepared crumb mixture and sprinkle across the top of the cookies.

Notes

  • You can use any oil you like. It does not have to be avocado oil.
  • If you want more cookies, just make cookies smaller.