Strawberry and Blueberry Cobbler Recipe
From our Nordstrom Blue Stove Restaurant
(Makes 6 servings)
Buttermilk Oat Topping
1 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
4 ounces, or 1 stick, cold unsalted butter, 1-inch dice
1 cup rolled, old-fashioned oats
2 tablespoons buttermilk
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2.
In a food processor, combine flour, sugar, baking powder, salt and cinnamon and pulse to
combine.
Add the vanilla and cold butter and pulse until all ingredients are incorporated. Last, add the
oatmeal and buttermilk and pulse again, being careful not to over mix, until the mixture is shaggy
and crumbly. Cover with plastic wrap and refrigerate
Cobbler Filling
2 pounds strawberries, hulled, halved and sliced 1/4-inch thick
8 ounces blueberries
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon kosher salt
1 vanilla bean
Vanilla-bean gelato, for serving
Homemade or store-bought caramel sauce, for serving
1.
2.
3.
4.
5.
Preheat the oven to 350°F.
In a large bowl, place the strawberries, blueberries, sugar, flour and salt. With a paring knive,
halve the vanilla bean and, using the back of the knife, scrape the seeds from the bean and add
them to the bowl. Allow berry mixture to macerate for at least 30 minutes, but no longer than 1
hour.
Lightly butter baking dish(es). Divide berry mixture evenly among six 8-ounce crème brûlée
dishes, oven-proof crocks or a 11-by-7-inch baking dish. Sprinkle the Cobbler Topping evenly
over the berry mixture.
Place cobblers on a baking sheet and bake in the oven until the fruit is bubbling and the topping is
golden brown, about 25-30 minutes for the individual crocks or 35-40 minutes for the larger
baking dish.
Remove from oven and let cool on a wire rack for 10 minutes before serving. To serve, top with a
scoop of gelato and drizzle with caramel sauce.