Strawberry (and other fruit) Cobbler
6 cups of fresh fruit (any combination of strawberries, blueberries, rhubarb, peaches, etc.)
2 tablespoons tapioca
½ cup sugar (use less if you’re just making a blueberry cobbler)
¼ teaspoon salt
3 tablespoons cold unsalted butter, cut into small pieces
½ cup brown sugar
½ cup dried oats, ground in a food processor
¼ teaspoon salt
- Preheat the oven to 350°. Grease a 9” round pie plate with butter or Pam spray
- Combine the first four ingredients, and let it rest in a bowl for 10-15 minutes.
- With your fingers, or a pastry cutter, combine the butter, sugar, oats and salt until the butter is broken into the size of peas. Sprinkle this over the fruit mixture.
- Bake for 30-45 minutes, or until the fruit is cooked through, and the mixture is bubbling.
Makes 4-6 servings
Fresh fruit cobbler notes for success:
- If you are making a strawberry/rhubarb cobbler, you can use equal amounts of strawberries and rhubarb
- To get 4 cups, one seasonal combination is one large container of strawberries (1 ½ pts, or one pound) and 1 pint of blueberries
- Tapioca is used as a thickener for the fruit mixture. Arrowroot or cornstarch will work well too.
- The oatmeal is ground in a food processor because it combines better with the flour, sugar, and butter. When it’s not ground, the oats can make the topping taste dry
- You can use only two tablespoons of butter in the topping, to make this a bit lighter.
- If you use salted butter instead of unsalted butter, then remove the added salt from the topping
- This cobbler works well with almost all fruit except apples. The seasoning with apples is different from other cobblers and pies.