Strawberry Blueberry Cobbler
This delicious strawberry blueberry cobbler is made with fresh strawberries and blueberries, has a classic cobbler topping, and is topped with the popular brown sugar pecan topping. The additional topping adds so much flavor and crunch and takes this cobbler over the top.
Servings: 6 Servings
Ingredients
Strawberry Blueberry Filling
- 8 cups strawberries, quartered
- 6 cups blueberries
- ⅓ cup granulated sugar
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch
- zest from one lemon
Cobbler Topping
- 1 ½ cups all-purpose flour
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter, cut into small pieces
- ⅓ cup boiling water
Brown Sugar Pecan Topping
- ¾ cup brown sugar
- ¼ cup all-purpose flour
- ¾ cup chopped pecans
- ¼ cup butter, melted
Instructions
- Preheat the oven to 375° and spray a 9 x 13 deep baking dish, or 3 quart baking dish, with a non-stick spray right before filling with fruit mixture.
Strawberry Blueberry Filling
- Rinse strawberries and blueberries. Cut strawberries into quarters and place in a large mixing bowl along with the blueberries.
- Sprinkle them with sugar, lemon juice, and cornstarch. Stir and let sit for 5 minutes.
- Pour fruit into the prepared baking dish.
Cobbler Topping
- In a medium mixing bowl, whisk flour, sugar, brown sugar, baking powder and salt together.
- Using a pastry blender, or a fork, mix butter into flour mixture until crumbly.
- Pour boiling water into the flour mixture and stir until combined.
- Spoon mixture over strawberries and blueberries, and spread gently making sure to cover the fruit completely.
Brown Sugar Pecan Topping
- In a small bowl, stir brown sugar, flour, pecans and melted butter together until combined.
- Sprinkle brown sugar pecan topping over the cobbler topping.
- Bake uncovered for 50-55 minutes or until the topping is cooked thoroughly and has started to brown.
- *Lightly cover with aluminum foil if it starts to brown too much.
- Serve warm topped with a scoop of vanilla ice cream.
Notes
- Let your fruit mixture sit for at least 5 minutes so it can begin to macerate and make all that tasty juice!
- Loosely spoon your flour into your measuring cup to avoid packing and using too much.
- To ensure your butter is as cold as possible when you cut it into the flour mixture, cube it and then chill it until you need it.
- Use fresh baking powder for the best topping texture.