 |  |  |
 some ingredients |  lots of strawberries |  blueberries |  butter cubes |
 brown sugar |  whisk dry ingredients |  whisk eggs & oil |  stir together wet & dry |
 put smashed rounds of cookie dough on top |  before baking |  cooling ~ after baking |  |
Needed a dessert for about 10 people and big strawberries were on sale ($1.99 for the 16 oz. boxes) so decided on a STRAWBERRY BLUEBERRY COBBLER with the easiest from-scratch SUGAR COOKIE topping. (And if you were considering peach cobbler, there's nothing to peel here!) It was the end of June, so I added red & blue colored sugar to the white sugar I sprinkled on top, but obviously you don't need to do that. I bought some vanilla ice cream to go with it, but Cool Whip would be fine too.
If you follow my recipe page, you know that I often provide sugar-free options ~ and this would work well to just substitute regular (not baking blend) Splenda equal amount for the white sugar ~ but only half as much brown Splenda as brown sugar (since it's concentrated).
STRAWBERRY BLUEBERRY COBBLER
I used 2 lbs fresh strawberries, sliced and 1 18-oz. plastic carton of blueberries
1/2 cup dark brown sugar ...............................1/2 stick (8 TB) butter, cut into cubes
COOKIE CRUST:
2 cups flour.......................................................1-1/2 cups white sugar
1 tsp. baking powder........................................1 tsp. salt
1 cup vegetable oil............................................2 eggs, lightly beaten
1 tsp. ground cinnamon or nutmeg (cinnamon is perfect with strawberries but nutmeg is a friend of blueberries, take your pick)......................................1 tsp. dried lemon peel (or orange peel)
about 2-3 TB extra sugar for sprinkling on top
TIP: Make sure everything goes into the corners ~ all the fruit ~ a butter cube ~ some of the cookie crust. Too many people ignore the corners which is why no one wants them!
***
Preheat oven to 350. Generously spray a 9x13" pan with non-stick baking spray (contains flour).
Spread sliced strawberries evenly in prepared pan, trying to cover the bottom completely. Scatter the blueberries evenly over the top. Then scatter the little butter cubes all around ~ lastly, sprinkle the brown sugar as evenly as possible over the top.
COOKIE CRUST:
Whisk together the flour, white sugar, baking powder, salt, lemon peel, cinnamon/nutmeg in a large bowl and set aside. In a smaller bowl, whisk together the oil and eggs until well combined. Then, with a wooden spoon, gradually add the oil & eggs into the flour mixture ~ and keep stirring until it's well combined.
Grab small handfuls and smash them flat in your hand, then lay them on top of the berries. (If they overlap, that's fine) Make sure to get some little pieces in the corners too. Just work it around so the crust is pretty much the same thickness all over. It shouldn't be "perfect" because it's not a pie crust, and you really want pieces of sugar cookies on top. Then sprinkle the extra sugar over the crust.
**** I should mention that the fruit filling will spill out when it's scooped out with a big spoon. There's no binder in there, like a pie filling, so you should probably serve it in bowls.
Bake for about 40-45 minutes until the cookie crust is lightly browned and set. Berries will rise up between parts of the crust and that's fine. Allow it to cool at least 10 minutes before serving (so the juices will thicken a little). That gives you time to get your ice cream out of the freezer, if you forgot.
If you follow my recipe page, you know that I often provide sugar-free options ~ and this would work well to just substitute regular (not baking blend) Splenda equal amount for the white sugar ~ but only half as much brown Splenda as brown sugar (since it's concentrated).
STRAWBERRY BLUEBERRY COBBLER
I used 2 lbs fresh strawberries, sliced and 1 18-oz. plastic carton of blueberries
1/2 cup dark brown sugar ...............................1/2 stick (8 TB) butter, cut into cubes
COOKIE CRUST:
2 cups flour.......................................................1-1/2 cups white sugar
1 tsp. baking powder........................................1 tsp. salt
1 cup vegetable oil............................................2 eggs, lightly beaten
1 tsp. ground cinnamon or nutmeg (cinnamon is perfect with strawberries but nutmeg is a friend of blueberries, take your pick)......................................1 tsp. dried lemon peel (or orange peel)
about 2-3 TB extra sugar for sprinkling on top
TIP: Make sure everything goes into the corners ~ all the fruit ~ a butter cube ~ some of the cookie crust. Too many people ignore the corners which is why no one wants them!
***
Preheat oven to 350. Generously spray a 9x13" pan with non-stick baking spray (contains flour).
Spread sliced strawberries evenly in prepared pan, trying to cover the bottom completely. Scatter the blueberries evenly over the top. Then scatter the little butter cubes all around ~ lastly, sprinkle the brown sugar as evenly as possible over the top.
COOKIE CRUST:
Whisk together the flour, white sugar, baking powder, salt, lemon peel, cinnamon/nutmeg in a large bowl and set aside. In a smaller bowl, whisk together the oil and eggs until well combined. Then, with a wooden spoon, gradually add the oil & eggs into the flour mixture ~ and keep stirring until it's well combined.
Grab small handfuls and smash them flat in your hand, then lay them on top of the berries. (If they overlap, that's fine) Make sure to get some little pieces in the corners too. Just work it around so the crust is pretty much the same thickness all over. It shouldn't be "perfect" because it's not a pie crust, and you really want pieces of sugar cookies on top. Then sprinkle the extra sugar over the crust.
**** I should mention that the fruit filling will spill out when it's scooped out with a big spoon. There's no binder in there, like a pie filling, so you should probably serve it in bowls.
Bake for about 40-45 minutes until the cookie crust is lightly browned and set. Berries will rise up between parts of the crust and that's fine. Allow it to cool at least 10 minutes before serving (so the juices will thicken a little). That gives you time to get your ice cream out of the freezer, if you forgot.
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