There are not many people who don’t associate cobbler with a feeling of warmth and goodness and a feeling of “home”. I usually think about making cobblers in the fall, but who can resist a cobbler with the fresh fruit that abounds in the summer!
Mind you, there is much debate it seems about what is a cobbler versus a crisp. My personal definition is that a cobbler is a dough spread over a fruit mixture whereas a crisp is a mixture of granola, oatmeal or something of the sort and put on top of the fruit. Not a big difference, but a difference for sure.
I’ve had this recipe in my archives for quite a while, one that was borrowed from my stepmom after sampling one of her desserts. You can use many different fruits, but the original recipe is for strawberry (or strawberry rhubarb). The butter cookie topping sets it apart from a biscuit topping cobbler. Just make sure you don’t substitute salt for sugar as I did in one of my cooking gaffs which resulted in us picking the salty dough off the fruit! Enjoy!
2 pints fresh (or 24 oz. frozen) strawberries or 10 oz. each rhubarb and strawberries
1 tablespoon cornstarch
1/3 to 1/2 cup sugar
1 teaspoon vanilla extract
Stem and rinse strawberries. Leave small or medium berries whole, but halve if large. (If frozen you can defrost a bit but they don’t have to be completely defrosted.) If using rhubarb, cut rhubarb into 1/2 in chunks.
Prepare Butter Cookie Dough Topping.
Adjust oven rack to lower-middle position. Heat oven to 375 degrees F.
Mix cornstarch, sugar to taste, prepared fruit and vanilla in bowl. Toss to coat. Place fruit in 8 or 9-inch baking pan (9×13 if doubling). Drop prepared dough onto fruit by heaping teaspoons.
Bake until golden, about 45 to 55 minutes (if doubling, about 2 hours).
Butter Cookie Dough Topping
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/2 cup unsalted butter, softened
1/2 cup sugar
1/2 large egg or 1 yolk
1/4 teaspoon vanilla extract
Mix flour, baking powder, and salt in small bowl; set aside. Beat butter and sugar until well blended. Beat in egg and vanilla. Add flour mixture; stir until just combined.