Homegrown Strawberry Cherry Cobbler

servings
Serves 8 - 12
prep time
15 minutes
cook time
30 minutes
A close-up of homegrown strawberries and cherries in a basket.

A vibrant selection of fresh strawberries and cherries, perfect for making a homegrown cobbler.

Ingredients

For the fruit:

  • 473 ml (1 pint/2+ cups) pitted ripe wild Oregon (or other) cherries
  • 473 ml (1 pint/2+ cups) ripe strawberries, halved or quartered
  • 100 g (½ cup) granulated sugar
  • 350 ml (1½ cups) butter
  • 275 g (2½ cups) all-purpose flour
  • 300 g (2½ cups) granulated sugar
  • 8 ml (1½ teaspoons) salt
  • 25 ml (5 teaspoons) baking powder
  • 590 ml (2½ cups) whole milk

For the batter:

  • 350 ml (1½ cups) butter
  • 275 g (2½ cups) all-purpose flour
  • 300 g (2½ cups) granulated sugar
  • 8 ml (1½ teaspoons) salt
  • 25 ml (5 teaspoons) baking powder
  • 590 ml (2½ cups) whole milk

Preparation

  1. For the fruit: Mix the cherries and strawberries together with the sugar in a bowl. Allow to macerate until the sugar has dissolved, several hours or overnight.

    For the batter: Preheat the oven to 190° C (375° F). Put the butter into a 23 x 33 cm (9 x 13 inch) baking dish and put in the oven until it melts. Meanwhile, mix together the remaining ingredients into a thick batter. Once the butter has melted, pour the batter directly into the baking dish over the butter.

    To finish: Using a slotted spoon, distribute the sweetened fruit over the top of the batter. A little extra liquid from the fruit is OK, but don’t use too much – it will thin the batter. Bake for 45-55 minutes, or until a toothpick inserted into the center of the cobbler comes out clean. Serve immediately, preferably with good vanilla ice cream.

Recipe

Blackened Salmon with Hatch Chile Nectarine Salsa

A late-summer favorite — sweet nectarines and smoky Hatch chiles meet tender blackened salmon in a salsa that elevates every bite.

View recipe

More recipes to explore

Loading related recipes...