Strawberry Blueberry Cobbler
Cobbler, Crisp, Crumble – I used to have no idea what the difference was between these desserts. I always thought they were the same thing and the different names were just a regional thing. Finally when I started blogging back in 2011, I did my research and found that although they are very similar, the toppings are different.
Crisps and Crumbles are often made with oats and have a less cake-like texture. Cobblers have a lightly sweetened biscuit-like topping. I think the only version of a cobbler I ever had growing up was topped with boxed cake mix topping, which of course, is delicious, but I wanted to finally make the real thing!
Blueberries and strawberries are just perfection right now and are obviously so great for the 4th of July. So a Strawberry Blueberry Cobbler it was!
To make the cobbler topping, you just need some flour, sugar, cinnamon, baking powder, salt, butter, and milk. After mixing up the dry ingredients, I add the cubed butter and work it into the flour mixture with my hands. A fork or pastry blender would also work fine. Then I add an egg and touch of milk and that’s it!
What I like about cobblers is though the topping can be a bit thicker than crisps, it’s also less sweet. This cobbler is definitely sweet, but not overly sweet. I forgot to buy some, but I also recommend serving the cobbler with some vanilla ice cream or whipped cream on top!
For the fruit filling:
- 2 cups blueberries
- 2 cups chopped strawberries
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 2 tablespoons all-purpose flour
For the cobbler topping:
- 1/2 cup unsalted butter, cubed
- 1 1/2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1/4 teaspoon cinnamon
- pinch salt
- 2 teaspoons baking powder
- 1 egg lightly beaten
- 1/2 cup milk (or buttermilk)
- Preheat oven to 350 degrees F. Spray a 9x13 baking dish with non-stick spray and set aside. In a large mixing bowl, add the berries along with the sugar, lemon juice, and flour. Stir together until the berries are coated in the sugar and flour. Pour berries into baking dish and set aside.
- In another mixing bowl, add the flour, sugar, cinnamon, and salt and stir together. Add the cubed butter and use your hands or a pastry blender to blend the butter in with the flour mixture until crumbly. Then beat in the egg and milk until combined (batter will be thick). Drop the batter in big spoonfuls on top of the berries, leaving the edge exposed. Use a knife to spread the tops of each spoonful into a more even layer (as pictured).
- Bake for approximately 40 minutes or until the berries are bubbling and the cobbler is golden brown (can insert toothpick in the cobbler topping to also ensure doneness). Serve warm with vanilla ice cream or whipped cream on top.
Serving Size:1/10th of cobbler
Amount Per Serving: Calories: 251 Total Fat: 10g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 44mg Sodium: 127mg Carbohydrates: 37g Fiber: 2g Sugar: 18g Protein: 4g