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.

Crack open two eggs…

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.

101 comments

  1. Just had to say what a wonderful discovery for me…your website. I bought your book and love it. I have told everyone in my family about it. I have told my friends about it. AND I saw you in my better homes and garden magazine that came today.
    Congrats!
    Continue cooking

  2. 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! 🙂

  3. Looks delicious. I live just down the road from Rader Farms berries! I can’t wait for the berries to ripen.

  4. 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!

  5. 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!

  6. 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!!!

  7. 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!

    1. 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.

      1. 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!

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