THE EASIEST STRAWBERRY BLUEBERRY BROWNED BUTTER COBBLER
The easiest cookie-topped fruit cobbler made with any summer fruit and flavored with browned butter and brown sugar.
Provided by Joy the Baker
Categories Holiday
Time 1h
Number Of Ingredients 17
Steps:
- Place a rack in the upper third of the oven and preheat oven to 375 degrees F. Lightly grease a 9×13-inch baking dish with softened or melted butter and set aside.
- In a small bowl stir together brown sugar, cornstarch, ginger, and salt until evenly combined.
- Place the blueberries and sliced strawberries in the prepared baking dish. Add the sugar mixture and toss gently until evenly coated. Set aside while you prepare the topping. The strawberries will start to get juicy - that's perfect!
- To prepare the topping, start by melted the butter just past when it pops and sizzles. The butter will become fragrant and the milk solids will toast and brown. Remove from the pan and place in a medium bowl to cool slightly.
- Add the sugar, vanilla, flour, baking powder, and salt to the bowl with butter. Add the beaten egg yolk and use a fork to work the ingredients into a shaggy dough. I found it easiest to also use my fingers to work the dough together to combine the ingredients evenly.
- Press the dough into rough coins, this can be messy and layer atop the prepared strawberries and blueberries. Cover the dish though of course fruit bits will peek through.
- In a small bowl whisk together egg white and a splash of milk. Lightly brush the cobbler top and sprinkle generously with turbinado sugar. Bake for 25 - 30 minutes until the fruit is bubbling and the top is lightly golden. Rotate the dish in the oven halfway through baking to evenly brown.
- Remove from the oven and allow to rest for 15 minutes to cool just slightly before scooping and serving with vanilla ice cream. Cobbler is also delicious at room temperature or cold from the fridge. There's no wrong way to enjoy it! Cobbler will last, covered in the refrigerator, for uo two 3 days.
JOY THE BAKER'S STRAWBERRY BLUEBERRY COBBLER
This cobbler topping is essentially a sugar cookie atop bubbling juicy fruit. Crisp but soft, flavored with browned butter and brown sugar. It's the easiest way to cobbler with whatever fresh fruit you have on hand.
Provided by Joy Wilson
Categories Dessert
Time 1h15m
Number Of Ingredients 17
Steps:
- Place a rack in the upper third of your oven and preheat to 375°F (190°C). Lightly slick a 9-by 13-inch (23-by 33-cm) baking dish with softened or melted butter.
- In a small bowl, stir together brown sugar, cornstarch, ginger, and salt until evenly combined.
- Place the blueberries and sliced strawberries in the prepared baking dish. Add the sugar mixture and toss gently until evenly coated. Let the strawberries and blueberries macerate in the sugar while you prepare the topping. They'll begin to release juice and that's a good thing.
- In a small saucepan over medium-low heat, cook the butter just until the milk solids toast and brown and the butter is very fragrant, 5 to 8 minutes. [Editor's note: You are going to want to watch the butter closely as it can burn very quickly.] Pour the browned butter into a medium bowl to cool slightly.
- Add the sugar, vanilla, flour, baking powder, and salt to the bowl with butter. Stir in the beaten egg yolk and use a fork or your fingers to work the ingredients into a shaggy dough.
- Use your hands to shape the dough into rough coins about 3 inches (8 cm) in diameter. Layer atop the prepared strawberries and blueberries, covering the fruit as much as possible-though it's ok if bits of fruit peek through.
- In a small bowl whisk together egg white and a splash of milk. Lightly brush the cobbler top and sprinkle generously with turbinado sugar, if using.
- Bake until the fruit is bubbling and the top is lightly golden, 25 to 30 minutes. Rotate the dish in the oven halfway through baking to evenly brown.
- Remove from the oven and allow to rest for 15 minutes to cool just slightly before scooping and serving with vanilla ice cream or whipped cream. Cobbler is delicious at room temperature or cold from the fridge. There's no wrong way to enjoy it! Cobbler is best enjoyed on the day it is made but will last, covered in the refrigerator, for up to 3 days.
Nutrition Facts : ServingSize 1 portion, Calories 461 kcal, Carbohydrate 69 g, Protein 4 g, Fat 20 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 73 mg, Sodium 190 mg, Fiber 4 g, Sugar 44 g, UnsaturatedFat 6 g
STRAWBERRY BLUEBERRY COBBLER
Strawberry Blueberry Cobbler made with lightly sweetened berries and topped with a homemade sweet biscuit topping. The perfect summer party dessert!
Provided by Stephanie @ Eat. Drink. Love.
Categories Desserts
Time 55m
Number Of Ingredients 13
Steps:
- 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, baking powder, 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.
Nutrition Facts : Calories 251 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 44 milligrams cholesterol, Fat 10 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1/10th of cobbler, Sodium 127 grams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
BEST EVER BLUEBERRY COBBLER
This recipe works great with other cobbler fruit and is an excellent light dessert that isn't too sweet! Serve with whipped cream or vanilla ice cream.
Provided by Jen
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In an 8 inch square baking dish, mix blueberries, 3 tablespoons sugar, and orange juice. Set aside. In a small bowl, thoroughly mix flour, baking powder, and salt. Set aside.
- In a medium bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by rounded tablespoons over blueberry mixture. Try to cover as much of filling as possible.
- Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.
Nutrition Facts : Calories 335.5 calories, Carbohydrate 45.6 g, Cholesterol 71.7 mg, Fat 16.6 g, Fiber 2.1 g, Protein 3.3 g, SaturatedFat 10 g, Sodium 142.1 mg, Sugar 31.4 g
VERY BEST BLUEBERRY COBBLER!
I've tinkered and tinkered, and this is the very best blueberry cobbler recipe I've found. Cakey/biscuit topping with a slight crunch on top and ooey gooey delicious blueberries hidden on the bottom. It can also work with other fruit fillings. Works best with delicious fresh blueberries and is the perfect summer treat.... An amalgamation of mine and my grandmother's cobbler recipe.... I think it is the best! Serve plain or with whipped cream. Enjoy!
Provided by FRIENDLYFOOD
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Lightly grease an 8 inch square baking dish. Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.
- In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top.
- Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean - of course there will be blueberry syrup on the knife. Let cool until just warm before serving. This can store in the refrigerator for 2 days.
Nutrition Facts : Calories 478.3 calories, Carbohydrate 87.7 g, Cholesterol 33.8 mg, Fat 12.9 g, Fiber 3 g, Protein 5.8 g, SaturatedFat 7.9 g, Sodium 339.9 mg, Sugar 55.3 g
BLUEBERRY STRAWBERRY COBBLER
Steps:
- Preheat oven to 375ºF.
- In a medium bowl, stir together strawberries, blueberries, cornstarch, 1 cup sugar, and lemon juice. Pour into the bottom of the casserole dish.
- Next, rinse and dry the bowl before adding self-rising flour, 1 tablespoon of sugar, and grated butter. Then, pour in the milk and use a heavy wooden spoon to stir until just mixed. Do not overmix, otherwise, your biscuits will be dense and heavy.
- Drop the biscuit dough with a large spoon and press lightly to partially submerge them into the fruit cobbler mixture.
- Bake at 375ºF for 30 minutes, until the filling is bubbly and the biscuits on top are golden. Let cool at least 20 minutes before topping with vanilla ice cream, whipped cream, or cream cheese.
Nutrition Facts : ServingSize 1 serving, Calories 260 kcal, Carbohydrate 45 g, Protein 3 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 91 mg, Fiber 3 g, Sugar 25 g, UnsaturatedFat 6 g
RHUBARB, STRAWBERRY, AND BLUEBERRY COBBLERETTE
A sweet-tart dessert that is great with vanilla pudding or ice cream! This is just how I like it, lots of fruit and just a little of the topping. Use 2 tablespoons of tapioca for more of a sauce or use a bit more for a firmer cobblerette.
Provided by gil's wife
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h10m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Butter a 2 1/2-quart baking dish.
- Stir rhubarb, blueberries, strawberries, lemon juice, pearl tapioca, and 1 cup raw sugar in a bowl. Transfer to prepared baking dish.
- Place butter into a separate bowl and chop into small pieces with a pastry cutter. Cut in flour, 2 tablespoons raw sugar, salt, and cinnamon; stir in water, 1 tablespoon at a time, until the dough holds together. Drop small pieces of the dough on the fruit.
- Bake in the preheated oven until the filling is bubbly and the cobbler is lightly browned, 40 to 50 minutes. Allow to stand 10 minutes before serving.
Nutrition Facts : Calories 180.4 calories, Carbohydrate 34.5 g, Cholesterol 12.2 mg, Fat 4.9 g, Fiber 2 g, Protein 1.4 g, SaturatedFat 3 g, Sodium 43.9 mg, Sugar 24.7 g
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