Last summer and fall, I can’t even begin to tell y’all how many requests we got for cobblers. I’m not sure if cobblers are largely a regional dessert or something, but aside from the traditional Dutch oven “cobbler” where you dump a box of cake mix, a can of fruit, and a can of Sprite into the Dutch oven and wait 30 minutes until it’s Business Time, I hadn’t eaten much cobbler. But I figure it’s full of things I like, so how could I go wrong?
Last week when we were both in Seattle with our families, we got our kids and husbands together for the very first ever Our Best Bites family barbecue. We were pretty excited that our boys became instantaneous BFFs/explorers/Jedi Knights and that our 3-year-olds spent a great deal of time talking to each other without being interrupted and corrected by their older siblings (plus, I have reason to believe that they may be betrothed).
Anyway, Sara made some amazing steaks and I brought this cobbler that I literally kind of made up as I went along at my in-laws’ house. Cream? Good. More cream? Better. Lemon zest? Why not? It was truly a kitchen experiment that went pretty darn well. It would also make an awesome Father’s Day dessert (hint hint!)
So first, preheat your oven to 350. Grease a 9×13″ pan and set aside.
For the crust, you’ll need flour, salt, baking powder, sugar,
eggs, cream, and butter. You can also add the zest of 1 lemon or orange if you want. By the way, that whole list was pretty much a list for diet disaster.
Whisk together the flour, salt, baking powder, and citrus zest (if using). Then take your cold butter and a cheese grater…
and grate that sucker. Look how pretty!
Gently fold the butter into the flour mixture so it is light and crumbly.
and give them a whisk. Add them to the flour/butter mixture and stir until just combined. Then add the cream and mix everything together until you form a wet dough.
Lightly press about 1 1/2 c. of the dough into the bottom of the pan and set it aside.
Now, take about 4 cups of berries. I used a triple berry mix and while it was good, I think next time I’ll stick to either blueberries, blackberries, or a combination of both. But this mix had raspberries in it and I’m not crazy about raspberries in baked goods (I’m a freak, I know).
Toss the berries with 1/2 c. brown sugar…
and spread the berries over the “crust.” Drop the remaining dough over the berries and set aside.
Now…I’m using the streusel topping from our blueberry muffins, so if you like that, than I’m willing to bet my cat you’ll like it here, too!
Mix together 1/2 c. sugar, 1/4 c. + 1 Tbsp. flour, and 1 tsp. cinnamon. Cut in 3 Tbsp. of butter (or hey, if you’re on a grating kick, you could measure out 3 Tbsp. of butter and then grate that, too!) until the mixture is crumbly. Sprinkle it over the dough-topped berries
and then pop the whole pan into the oven. Bake it for 45-55 minutes or until the topping is golden brown and the dough is cooked through.
Serve warm with sweetened whipped cream or vanilla ice cream.
Recipe by Our Best Bites
3 c. all-purpose flour, lightly spooned into the measuring cup and leveled with a knife
1/4 tsp. table salt
2 1/2 Tbsp. baking powder
1 1/4 c. sugar
1/2 c. (1 stick) salted butter
1 c. heavy cream
zest of one lemon or orange (optional)
4 c. berries (I like blueberries and/or blackberries)
1/2 c. brown sugar
1/2 c. sugar
1/4 c. + 1 Tbsp. flour
1 tsp. cinnamon
4 Tbsp. butter at room temperature
Preheat oven to 350. Lightly grease a 9×13″ baking dish and set aside.
In a large mixing bowl, whisk together the flour, salt, baking powder, sugar, and citrus zest. Set aside.
Using a cheese grater, grate 1 cold stick of butter. Lightly toss the butter with flour mixture until it’s mixed evenly and crumbly (don’t over-mix here). Whisk the eggs and then lightly toss them with the flour/butter mixture until evenly absorbed. Add in the cream and mix until combined; the mixture should be quite sticky and a little lumpy (kind of like biscuit dough). Lightly press about 1 1/2 c. of the dough mixture into the bottom of the prepared pan and set it aside.
Toss the berries with the brown sugar and spread it over the prepared “crust.” Drop the remaining dough over the berries and set aside.
Whisk together the sugar, flour, and cinnamon for the struesel topping. Cut in the butter until the mixture is crumbly. Sprinkle over the dough and bake for 45-55 minutes or until the top is golden brown and the crust is cooked through. Serve warm with sweetened whipped cream or vanilla ice cream.
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Making this now! So to clarify, the Eggs DO go in the crust mixture? And so does the 1 1/2 cup sugar. I didn’t notice the sugar listed in the photo walk threw of the crust, and the eggs wern’t in the printable that i copyed off last night! I’m pretty sure any way you combine these ingrediance it will be silly good, but I want mine to look like yours! 🙂
Yep!! I fixed the egg issue last night after I got home, so print off a new one and you’ll be good to go! 🙂
Looks delicious. I live just down the road from Rader Farms berries! I can’t wait for the berries to ripen.
Lurker turned commenter to thank you for inventing GRATED BUTTER! I make biscuits a lot and hate cutting it into tiny cubes–my wire pastry cutter thingy broke. Muah! And thanks!
Holy cow, this looks so beautiful and delish!!! When I make it, you can be sure I will post a pic on your FB page 🙂
Usually, I’m more of a “crips” kinda gal. I like that you combined the cobbler with the crisp topping. It just so happens that I have fresh blueberries and peaches, so I see a quick dessert for tonight. What a great recipe you created!
I don’t know if you noticed, but on the recipe card on the bottom, the directions don’t tell to add the eggs. I’m making this right now and I’m glad I looked at the pictures first. I’m so excited to eat the finished product!!!
Thanks so much! I fixed it! 🙂
I love cobbler….southern thing? Not sure. My mother in law had the best standby recipe that I use all the time. 1/2c flour, 1/2c milk, 1/2c sugar 1tsp baking powder, large can of good fruit is out of season or cut up fresh fruit in season. Mix and pour over 1/2 stick of metled butter in 9X9 pan. Scatter fruit ON TOP of mixture. So not stir. Bake 350F till brown. YUMMY. Fruit goes to bottom and a yummy crust appears on top!
I can’t wait to try yours!
That’s the style of cobbler I make. I know that I’ve seen it mostly from southern cooks and restaurants. I was actually most surprised with the egg. I’ve never heard of egg in cobbler.
Love how you used a triple berry mix. This looks perfect for summer.
I forgot the eggs!! Friends will be here in an hour to eat it!!! Will it be ok? HELP!!
Oh, girl, I’m so sorry!!! I fixed the printable recipe. Can we still be friends?? 🙂
Oh yeah! We are still friends. It tasted fine….kinda cake like. What difference would the eggs have made…now I have to cook it again to see!
Mmmm…nom, nom, nom…thanks for putting up a cobbler recipe that 1) does not use store bought cake or biscuit mix, 2) doesn’t incorporate oats in the topping, and 3) uses BERRIES!!! Seriously, this is great because it’s easy to make and has all my favorite ingredients. Cream is so good. My family thinks I’m a freak because I only put heavy whipping cream in my coffee, and I even pour cream over my cereal before filling up the bowl the rest of the way with milk. In fact, I love my cat so much, he gets to share in the wealth–he gets a saucer of cream every morning (after I put it in my coffee), and I also let him lick out my cereal bowl when I’m done. Cream is a heavenly wonder food.
i have so much love for you girls. I will be making this for my BBQ on Sunday. Looks delicious.
This might be a dumb question, but do I need to whip the cream?
No, don’t whip the cream Amy, just pour it 🙂
You can do it either way, just whatever you prefer.
I’m not a huge baked fruit kinda gal – but I love me some yummy cobbler…I just eat around the fruit 🙂
I am so going to make this for our next BBQ night!
Fantastic!! I need a good recipe to use to get rid of the mountain supply of rhubarb growing out of control in the garden. Thanks!
Freakin’ YUM! My birthday coming up…and I sent specific instructions to my daughter at BYU-I to get an signed copy of the cookbook. Did she show up? I hope you wrote something personal. Hehehee!
Grating the butter is sheer genius! GENIUS I TELL YOU!!! I’ve never seen it done before and it never occurred to me. Awesome.
I am wondering whether you used fresh or frozen berries. If you used frozen berries, did you thaw them first and pat them dry?
Megan, you can use either. I used frozen and I didn’t even bother thawing them.
This was soooo good! I kept sneaking spoonfuls of the gooey berries and crust while everyone was still outside 😉
I love berry crisps/cobblers. Did you thing about adding a little almond flavoring? I love that!
Grating butter… GENIUS IDEA! This cobber looks amazing… I’m not a lover of berry cobblers, but I’m sure I could any flavor I wanted with this recipe. thanks for sharing!
How is it that I have never thought to grate butter?? Brilliant! 🙂
I have never had a cobbler with a BOTTOM crust before! Interesting idea!
Okay so yeah, this is kind of a weird OCD thing I have where I really don’t like the idea of baked fruit with nothing on the bottom. You can totally make it like a regular cobbler, but I do think it helps the crust soak in some of the yummy berry juices.
Mmm, that looks so good! I usually like making crisps but I really want to try a cobbler like this. I love that you grate the butter 😀
What a great cobbler.
I’m just wondering how much you like your cat…? 🙂
Oh, Patty, I love you. And yeah, the cat and I are on the outs.
Holy moly, this looks fabulous! Can’t wait to try it!
I JUST made a very sub-par cobbler with a bowl of yummy marionberries. Where was this recipe four hours ago when I needed you??? I’ll have to try again–this one looks MUCH better:) Thanks!
Um, wow. Looks divine!!
I love cobbler and this looks delish!