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

The topping

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

  1. Preheat the oven to 350°. Grease a 9” round pie plate with butter or Pam spray
  2. Combine the first four ingredients, and let it rest in a bowl for 10-15 minutes.
  3. 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.
  4. 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:

NOTES:

  • 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.