Strawberry and Blueberry Cobbler

The easiest cookie-topped fruit cobbler made with any summer fruit and flavoured with browned butter and brown sugar.

Fruit:
1 Tbsp. butter, softened or melted to grease the pan
⅓ cup light brown sugar, lightly packed (65 g)
2 Tbsp. corn starch
¼ tsp. ground ginger
1 pinch sea salt
1½ cups fresh blueberries (250 g)
2 pts fresh strawberries, rinsed and sliced a scant ½" thick

Cobbler Topping:
¾ cup butter, melted until browned (169 g)
1 cup light brown sugar, lightly packed (200 g)
1 tsp. pure vanilla extract
1½ cup cake and pastry flour (190 g)
1½ tsp. baking powder
½ tsp. sea salt
1 large egg, divided, yolk for the dough and egg white to brush on top of the dough
1 splash milk
⅓ cup turbinado sugar (65 g)

To Serve:
whipped cream or vanilla ice cream

Preheat the oven to 375°F (190°C/170°C fan, Gas Mark 5). Place a rack in the upper third of the oven. Lightly grease a 9x13" baking dish with softened or melted butter and set aside.

In a small bowl stir together brown sugar, cornstarch, ginger and salt until evenly combined.

Place the blueberries and sliced strawberries in the prepared baking dish. Add the sugar mixture and toss gently until evenly coated. Set aside while you prepare the topping. The strawberries will start to get juicy - that’s perfect.

Prepare the Topping:
Start by melted the butter just past when it pops and sizzles. The butter will become fragrant and the milk solids will toast and brown. Remove from the pan and place in a medium bowl to cool slightly.

Add the sugar, vanilla, flour, baking powder and salt to the bowl with butter. Add the beaten egg yolk and use a fork to work the ingredients into a shaggy dough. I found it easiest to also use my fingers to work the dough together to combine the ingredients evenly.

Press the dough into rough coins, this can be messy and layer atop the prepared strawberries and blueberries. Cover the dish though of course fruit bits will peek through.

In a small bowl whisk together egg white and a splash of milk. Lightly brush the cobbler top and sprinkle generously with turbinado sugar.

Bake for 25-30 minutes until the fruit is bubbling and the top is lightly golden. Rotate the dish in the oven halfway through baking to evenly brown.

Remove from the oven and allow to rest for 15 minutes to cool just slightly before scooping and serving with vanilla ice cream. Cobbler is also delicious at room temperature or cold from the fridge. There’s no wrong way to enjoy it.

Cobbler will last, covered in the refrigerator, for up two 3 days.