The Easiest Strawberry Blueberry Browned Butter Cobbler

Welcome to cobbler season! 

It’s that time of year when we put the best of summer’s fruit into a buttered baking dish, top it with any sort of buttered crumble and bake it until everything browns and bubbles.  

There are about a millions ways to cobbler and this is my favorite of the unfussy versions.  

My dad recently sent me a family heirloom – his mother Drucilla’s double-crusted peach cobbler – a MEGA cobbler of buttery crust and peeled peaches. It’s a labor of love and well… we’re absolutely into it, but for this cobbler situation we’re taking the labor out of our cobbler baking. 

Today’s cobbler topping might just be my favorite. It’s not an oat streusel or a fussy pie crust. This cobbler topping is essentially a sugar cook atop our bubbling juicy fruit. Crisp but soft, flavored with browed butter and brown sugar. It’s the easiest way to cobbler with whatever fresh fruit you have on hand. 

Have a most wonderful holiday weekend, friends! Keep it easy. 

Here’s what you’ll need for this easy summer cobbler. 

•  fruit – I chose heaps of fresh strawberries and blueberries though you can choose anything you’d like! Peaches, cherries, raspberries, and blackberries are also wonderful options. If you’re using frozen fruit just thaw and drain it first. 

•  brown sugar, cornstarch, salt and ginger to sweeten, thicken, enhance the flavor and add warmth.  

•  flour, sugar, leavening, salt, egg yolk, vanilla and browned butter to make a very simple cookie crumble top.   I’ve also made this very same recipe with a gluten-free flour blend with delicious success.  

Start by mixing together sugar, cornstarch, salt and ginger.  Give it a little whisk to incorporate evenly before tossing it into the fruit in a buttered dish.  Toss until the cornstarch disappears and let the whole mixture sit at room temperature. 

The fruit will start to create juice in the bottom of the pan. Correct. Heck yes. Well done. 

Quick stir the cookie topping together.  

Whisk together the dry ingredients before adding the browned butter, egg yolk and vanilla.  Stir into a sandy wet dough. 

Pinch and press the dough to cover the fruit.  There will be plenty of cookie dough to layer it all together.  

Brush lightly with egg white – you’ll mostly be dabbing egg whites and that’s alright.  Sprinkle generously with turbinado sugar.  

Bake until soupy soft fruit bubbles under a golden brown crisp cookie top.  

Scoop into bowls while the cobbler is still warm and top with vanilla ice cream or whipped cream.  It’s irresistible – you’ll have to tear yourself away from the dish and that’s only if you plan on playing nice and sharing with others. 

Let’s consider this the first of many summer 2021 cobblers. You know I wouldn’t leave you here hangin without Drucilla’s famous peach cobbler. More soon, certainly. 

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