Recently I published a blog post about the time a friend and I made strawberry rhubarb cobbler for 1000 people.
Now you would think that making that much cobbler would turn me off from ever baking cobbler again, but it didn’t. I’m on a cobbler binge, I can’t stop baking it, I can’t stop eating it! Or writing about it apparently.
Cobbler vs. Pie
There are many reasons why you may want to make a pan of cobbler instead of pie. Cobbler is incredibly easy and so versatile. You can use any kind of fruit you like and there are a lot of toppings you can put on it. Did I mention you can just throw it together? Perfectly flaky pie is a labour of love, it takes time, and care. Cobbler is quick and delicious!
We recently went blueberry picking at Wilson’s Organic Blueberry Farm which gave me plenty of berries to bake with. We’ve eaten them by the handful, we’ve had blueberry pancakes, I’ve frozen a good deal of them and now I’ve made cobbler with them! I feel like Bubba from Forrest Gump “blueberry kabobs, blueberry gumbo, blueberry cake, blueberry cocktail, blueberries and shrimp, um, that’s about it…”
Blueberry Apple Cobbler
I would like to share my adaptation of this recipe, but if you would like to stick with the original Strawberry Rhubarb Cobbler recipe from Robin Hood CLICK HERE.
You can use any fruit you like with this recipe. Grab what you have on hand, peaches, apples, plums, any kind of berry. Mix and match, make it your own. I also recommend that you make a double batch of the crumble topping and freeze half of it for a later date. Having crumble topping on hand is worth your while, you won’t regret it. It adds great texture to muffins, and loaves.
There you have it, experiment, eat and enjoy!!
Cobbler is a perfect dessert you can enjoy anytime of the year. Use freshly picked summer fruits or enjoy with apples in the fall.
- Crumble Topping
- 3/4 cups oats
- 1/3 cup flour
- 1/3 cup packed brown sugar
- 1/4 butter (room temperature)
- 2 1/2 cups sliced appes
- 2 1/2 cups fresh or thawed blueberries
- 3/4 cup sugar
- 1 1/2 tsp cinnamon
- Preheat oven to 375 F
- In a mixing bowl add oats, brown sugar and flour. Mix together. Cut in butter until crumbly.
- In a separate bowl add fruit, sugar and cinnamon and stir to combine.
- In an 8x8 pan place the fruit mixture. Cover the fruit with crumble and bake at 375F for 35-40 minutes.
- Let cool for 15 minutes and serve warm with ice cream. Or not.