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Joy the Baker's Strawberry Blueberry Cobbler

Two white bowls filled with strawberry blueberry cobbler and topped with ice cream.
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. 
Joy Wilson

Prep 45 mins
Cook 30 mins
Total 1 hr 15 mins
8 to 10 servings
461 kcal


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.
    Letting the fruit macerate for Joy the Baker's Strawberry-Blueberry Cobbler

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.
    Mixing of the topping for Joy the Baker's Strawberry-Blueberry Cobbler
  • 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.
    The topping step for Joy the Baker's Strawberry-Blueberry Cobbler
  • 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.