I whipped up this little delight tonight, and holy smokes was it delicious. I wanted to make Martha Stewart’s blueberry cobbler recipe, but didn’t have enough blueberries. Mix in a few little changes and this is what I ended up with. As an added bonus, it took less than 10 minutes to assemble! All of my taste-testers said the strawberries were their favorite part, and I have to agree. YUM.
Blueberry-Strawberry Cobbler
Filling
- 3 cups (1.5 pints) blueberries
- 1 1/2 cups strawberries (slice the larger ones in half)
- 1/2 cup sugar
- 1 tablespoon cornstarch
- Juice from 1 whole lemon
- 1/4 teaspoon Kosher salt
Topping
- 3/4 cup all-purpose flour
- 1/2 cup rolled oats (or chopped nuts, such as almonds)
- 1/2 cup shredded sweetened coconut
- 1/2 teaspoon baking powder
- 1/2 teaspoon Kosher salt
- 6 tablespoons unsalted butter, softened
- 1/2 cup sugar
Preheat oven to 350°. Mix blueberries, strawberries, sugar, cornstarch, lemon juice, and salt in a bowl. Pour into an 8-inch square baking dish.
Stir together flour, oats, coconut, baking powder, and salt. Cream butter and sugar in a mixer until light and fluffy. Stir in dry ingredients on low speed.
Sprinkle topping evenly over filling. Bake until bubbling in center and brown on top, about 50 min to 1 hour (my oven is on the hot side and took 50 min). Let cool for 30 minutes before serving.