Berry season is upon us and I couldn’t be more happy. Whether you’re looking for strawberries, blueberries, raspberries or boysenberries, the fruits are becoming readily available and at affordable prices. This berry cobbler is versatile and a great use of any type of berry or soft and juicy fruit.
Over the past couple of weeks, I’ve been wrangling with our excess of strawberries. I made strawberry cornmeal muffins, jam and froze a bunch for later use, but I still had quite a few in the fridge. Myrnie from I Wonder Woman suggested Magic Cobbler, which I hadn’t heard of before.
The recipe is simple and perfect for those afraid of baking. You mix a batter and pour it into a pan, then drop handfuls of berries on top. Bake and eat. Seriously, it’s that simple. AND, the taste? Out of this world delicious — I’ve made two cobblers since receiving the recipe. It’s that good.
I’ve played around with the recipe a little bit, adding some cinnamon and nuts, both of which are optional.
Strawberry-Blueberry Magic Cobbler
inspired by Grandma Mary’s Magic Cobbler and Southern Peach Cobbler
1/3 cup butter
1 1/2 cups flour
1 1/2 cups granulated sugar
1 1/2 cups milk
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
5 cups chopped fruit
1/3 cup pecans
1/3 cup brown sugar
Preheat oven to 375F (190C). Add butter to a 9×13″ baking pan and place in oven to melt. I placed it in the oven while it preheated, just remember to keep an eye on it.
In a large mixing bowl, combine flour, granulated sugar, milk, baking powder, cinnamon and salt. Whisk together until a thin batter forms and is without any lumps.
In the baking pan with melted butter, pour in the batter. Do not stir – the butter will ooze up around the batter and may pool on the top. It’s ok.
Sprinkle berries evenly over batter, then sprinkle with nuts and brown sugar. Bake for 45-60 minutes or until it tests done. The top will be a beautiful golden color.
Serve warm with ice cream or whipped cream.
Baking Notes
I used a mix of 3 cups fresh whole strawberries and 2 cups fresh blueberries. The ratio of fruit to cake will be nearly 1:1, which I like. I’ve made the recipe a second time using 2 cups each of flour, milk, and sugar but found that it yielded more cake than I preferred. Also, during the baking process – somewhere around the 45 minute mark, you may look at it and think it’s not going to turn out. The berries begin to burst and their juices puddle on top. It looks as though it’s going to be a watery mess, but the juices absorb into the cake by the end of baking.
If you’re looking for a gluten-free version, check out this Blueberry-Strawberry Cobbler recipe from Karina’s Kitchen – she did an amazing job!
More cobbler ideas:
Rhubarb Cobbler – Smitten Kitchen
Apple Cobbler – Simply Recipes
Magic Peach Cobbler – ParentsConnect.com
Cherry Cobbler – 101 Cookbooks
Peach and Berry Cobbler – Kalyn’s Kitchen
Strawberry Cobbler – Angelnina’s Cottage
Vegan Blueberry Cobbler – Karina’s Kitchen