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.


  1. My cobbler is still very gooey and looks uncooked underneath the top crust after 1hr 15 min. I did use half ww flour and more berries. Could the berry juices be interfering with the dough’s ability to rise? I’m so disappointed!

    1. Oh, what a bummer! I can’t say for sure, but my guess is probably the whole wheat flour. Did you use regular whole wheat flour or ww pastry flour? Because regular whole wheat was probably too dense and that, combined with the additional berries, is my guess as to why it’s not done. If it’s not rising, it could be that your baking powder is a little old.

      1. I’ve been having the same problem, too. I have made this recipe so many times because I love it so much. Each time I make it, it rises just fine, and is completely level, but after it’s out of the oven it starts to sink in the center and is really gooey on the inside (it actually tastes super heavenly, and I love the gooeyness the most, but feel silly serving it to guests when it looks undercooked). I just made another, and tried putting foil around the edges of the pan so that the edges didn’t brown too fast, but it still sunk.

  2. From the south here 🙂

    I use my Grandmother’s easiest cobbler (whatever fruit you want) recipe –

    Melt a stick of butter in your pan in the oven, then put fruit in pan, then mix:

    1 cup SELF RISING flour
    1 cup milk
    1 cup sugar

    together & pour over the fruit/butter & bake until golden brown……

    So fast, so easy – and yes, moist & a little saucy underneath.

    Our personal fave?? Peach – served hot with vanilla ice cream!!

  3. I made this tonight for Father’s Day and everyone LOVED it. I used fresh blueberries and served it with vanilla bean ice cream. Yummy!

  4. Made this today for Father’s Day festivities – so so good! Rave reviews all around. Thanks for a keeper! My SIL said “next time I host an evening – YOU’RE making this!

  5. I usually don’t like cobbler- the cake part always seems soggy. This looks like it avoids the soggy cake issue, so I’ll have to try it. 🙂

  6. Made this for Father’s Day today, and while it was delicious I felt like it needed more fruit and less crust. Next time I make it I will probably decrease the recipe for the crust a bit. Now, that’s not to say I didn’t gobble it up ;). It was still pretty darn tasty!

  7. Southern girl here, a true cobbler is ooey and gooey. You make a wet batter, pour it over melted butter that is in your pan. Then top it with berries or fruits of your choice that are tossed in cinnamon and sugar. Your wet batter cooks up and over your fruits, encasing them in a crispy edged buttery yumminess. A cobbler by no means is dry.. A cobbler has a sauce or syrup like substance that you would drizzle over vanilla ice cream.

    If your interested in a true southern cobbler recipe, email me. BTW your cake looks tasty. 🙂

    1. You sound like Paula Deen! “Butter, butter, and more butter”. Funny stuff. My fiance is from Georgia and he doesn’t think a cobbler isn’t a cobbler if it’s not like you said, in fact he thinks those tend to be too rich. I guess it’s just personal preference, southern or not. 🙂

  8. A strawberry variation is in my oven right now. Hoping for a lovely surprise Father’s Day dessert for my wonderful husband. I’m so grateful for a well-stocked pantry that made it possible for me to make this after stumbling across the recipe at 6:30 this morning.

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