Joy the Baker’s strawberry blueberry cobbler is the fruit-packed dessert you’ve been waiting for. Fresh berries cooked down with brown sugar and butter and topped with a browned butter, cookie-like cobbler topping.
Adapted from Joy Wilson | 2021
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 million ways to make a cobbler and this is my favorite of the unfussy versions. This is the easiest cookie-topped fruit cobbler made with any summer fruit and flavored with browned butter and brown sugar.–Joy Wilson
HOW DO I KNOW WHEN MY COBBLER IS DONE?
There’s nothing more heartbreaking than an underdone cobbler, is there? Except maybe an overdone one? It’s time to pull that fruit-filled beaut out of the oven when the edges are all bubbly and the topping is golden rather than just starting to get toasty. A little extra insurance, for those of you who love the numbers, when a thermometer inserted into the thickest part of the topping reads 200°F everything is cooked through.
WHERE TO BUY JOY THE BAKER’S PRODUCTS
Joy Wilson has partnered with Williams Sonoma to bring some of her favorite food to you. Gourmet baking mixes that take the hassle out of home baking without sacrificing ingredients, taste, and fun. Products include Espresso Chocolate Sheet Cake With Peanut Butter Frosting, Oatmeal Cookie Pancakes, Carrot Cake Pancakes, and Vanilla Sheet Cake With Praline Glaze.
Joy the Baker's Strawberry Blueberry Cobbler
For the fruit
- 1 tablespoon butter softened or melted, for the pan
- 1/3 cup lightly packed light brown sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon ground ginger
- Pinch of salt
- 1 1/2 cups fresh blueberries
- 2 pints fresh strawberries rinsed and sliced about 1/2-inch (12-mm) thick
For the cobbler topping
- 1 1/2 sticks (6 oz) unsalted butter
- 1 cup lightly packed light brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 large egg divided yolk for the dough and egg white to brush on top of the dough
- Splash of milk
- 1/3 cup turbinado sugar (optional but nice)
- Whipped cream or vanilla ice cream for serving
Prepare the fruit
- 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.
Make the cobbler topping
- 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.
Recipe Testers' Reviews
A friend invited us to an impromptu dinner party and the hostess asked if I would bring dessert. I needed something special but quick and easy. It's always risky to take something to a dinner party that you are preparing for the first time but I was feeling brave. I chose Joy the Baker's Strawberry Blueberry Cobbler, and I'm so glad I did. This strawberry blueberry browned butter cobbler filled the quick and easy requirement and was delicious. I had fresh local strawberries and found nice plump blueberries at the grocery.
I have lots of cobbler recipes but this will be my new go-to preparation. The browned butter added a new flavor dimension and the turbinado sugar, while listed as optional, in my opinion, was the finishing touch that shouldn't be skipped. I made several coins with the cobbler topping as instructed but it was very crumbly and didn't hold together well so I just crumbled it over the fruit with my fingers. This may have altered the appearance slightly but it was still visually appealing. I served this at room temperature with a good vanilla bean ice cream and it was enjoyed by all.
Joy the Baker's strawberry blueberry cobbler is a recipe that celebrates the very best of the early summer fruits! The contrasts of the dish are a delight from the start with the vibrant color of the bright red strawberries and the dark-hued blueberries as they are laid in the baking dish waiting to be covered with the coins of dough.
The contrast is carried through to the finished product with the perfect bite consisting of cold vanilla ice cream, warm fruit cobbler and ending with the crunch of the turbinado sugar. The browned butter adds notes of caramel to the dough which you smell as soon as the dough is being mixed.
Originally published July 02, 2021