Classic Berry Cobbler recipe, with intense strawberry and blueberry flavor will have dessert fans raving. Simple and delicious, classic berry cobbler comes together quickly with a sweet, yet still tart berry layer covered in a crunchy crumb topping.
When strawberries are at their peak, my family can’t get enough of them! We use them in Fresh Strawberry Pastry, Easy Homemade Strawberry Sauce, and Strawberry Dessert for Two. Strawberries are by far my son’s favorite fruit. I make sure to buy in bulk to stock the freezer so I have them on hand all year long.
Now friends, let me tell you about this Strawberry Cobbler recipe. It is one of those recipes that is so simple you will want to keep it in your dessert rotation! It contains easy pantry ingredients and is super quick to make! I just put it in the oven right before we sit down for supper and dessert is ready by the time we are finished. This is one of my go to recipes for when we have company over for dinner – and there are never any leftovers. That is how you know it is good!!
Recipe Notes For Making Classic Berry Cobbler
Filling: Honestly, one of the things I love about this recipe is that everything is cooked in the oven, making it quick and simple. The strawberries and blueberries come out soft and tender and the filling is rich and thick.
- Fresh: Rinse the fresh berries, then set them out on paper towels or clean dish towels to remove any excess water. You can cut the strawberries up as you like, but I like to slice them for even cooking. Leave smaller berries, like blueberries or raspberries whole.
- Frozen: Of course, you can make this recipe with frozen berries. Just be sure to thaw the berries before using them. It is important when using frozen berries is to make sure that they don’t have any extra water or moisture remaining. The easiest way to do this is to thaw your berries in a strainer. If you have any doubt about the amount of moisture left, add a little more cornstarch to the mixture.
Thickener : The thing about using thickening agents in fruit cobbler is that most experienced bakers have strong opinions about them. Some like cornstarch, others like flour or tapioca. If you have a preference regarding thickeners, please use what works for you!
Sweetener: The amount of sweetener to use in this recipe will vary on the sweetness of the berries. Late-season strawberries are naturally higher in natural sugar than those picked in the earlier part of the season.
Blueberries have less natural sweetness and may require more sweetener depending on where the blueberries came from. For this recipe I used a combination of white and brown sugars.
I also made an organic version of this recipe. The sweetener was organic coconut sugar. The amount was the same – I cup for the topping and 1 tablespoon mixed with the berries. The results were fantastic. Feel free to substitute the amount and kind of sweetener that you prefer.
Topping: This topping has a crumb-like texture that will crisp up when baking. It is not as doughy as some of the other cobbler topping recipes. You could also make a crisp topping (like apple crisp) if you like. The difference is that a crisp topping generally contains oats and does not contain eggs, baking powder or additional liquid.
Variations: Other great berry combinations are Strawberry – Blackberry, Strawberry – Raspberry and Blueberry – Raspberry. For each, the amount of berries used should total 5 cups.
Classic Berry Cobbler
- Preheat the oven to 375°F. Grease an 8 x 11 baking dish (or similar size).
- In a large bowl, combine the strawberries and blueberries. Sprinkle with dry cornstarch and 1 tablespoon of brown sugar. Stir to coat berries.
- Into the bowl of a food processor (or medium bowl if mixing by hand), add the flour, sugar and remaining 1/2 cup brown sugar, baking powder and salt. Pulse a few times to combine. Add the egg, vanilla and almond extract pulse to combine. Add butter to processor and pulse until mixture is the texture and size of crumbs.
- Sprinkle the crumb mixture evenly over the berries.
- Bake on center rack of oven for 45 – 50 minutes, or until top is golden and berries are bubbling. Remove from the oven and cool slightly before serving.
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