Strawberry Cobbler Fruit Cobbler Blueberry Cobbler Recipes

JOY THE BAKER'S STRAWBERRY BLUEBERRY COBBLER

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.

THE EASIEST STRAWBERRY BLUEBERRY BROWNED BUTTER COBBLER

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.

STRAWBERRY BLUEBERRY COBBLER

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.

BEST EVER BLUEBERRY COBBLER

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.

BLUEBERRY FRUIT COBBLER

Steps:

• Place blueberries in a greased 13-in. x 9-in. baking dish; set aside. In a small saucepan, bring sugar and water to a boil; cook and stir until sugar is dissolved. Pour over berries., In a large bowl, cream butter and 1-1/2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture. Spread over berry mixture. Drizzle with melted butter; sprinkle with remaining sugar., Bake at 350° for 40-45 minutes or until golden brown. Serve warm with ice cream if desired.

EASY FRESH BLUEBERRY COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine blueberries, 1/2 cup sugar, and lemon juice in a saucepan with enough water to just cover; bring to a boil. Cook, stirring occasionally, over medium-high heat until the berries pop and the sugar is dissolved completely, 3 to 5 minutes. Stir cornstarch into 1/4 cup cold water; stir into blueberry mixture. Continue cooking blueberries until the mixture thickens slightly, about 5 minutes more. (Mixture will thicken as it cools.)
• Whisk milk, flour, 1 cup sugar, egg, and vanilla extract together in a bowl until smooth.
• Swirl melted butter in the bottom of an 8-inch square deep baking dish to coat. Pour batter over the butter. Sprinkle cinnamon over the batter; top with the berries mixture.
• Bake in preheated oven until the batter is no longer wet, about 30 minutes. Sprinkle coarse sugar over the cobbler. Cool 15 minutes before serving.

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.

BISCUIT BLUEBERRY COBBLER

Steps:

• Sprinkle blueberries into a well-greased 8-in. square baking dish. In a small bowl, combine sugar and butter until crumbly. Combine the flour, baking powder and salt; add to sugar mixture alternately with milk. Spread over blueberries. , Bake at 350° for 40-45 minutes until golden brown and a toothpick inserted in the center comes out clean. Serve warm with whipped cream if desired.