This year’s strawberry season came and went before I knew what happened. One week I was prepping an article identifying the best pick-your-own orchards for summer-time strawberries, and the next the season was over!  So much for that. . .

                                Dee-dee-dee-dee-dee…Dada-da-da-da…

At the farmers market, I was told that the weather in Maryland went from too cold to too hot too quickly. So while all those instabetches (myself included…sigh) are teasing you with their perfectly edited instagram photos of their “seasonal” strawberry-rhubarb pies, the truth is that the real, local strawberries have all fried in the sun. LIES! ALL OF IT!

Oh well…At least there’s Driscoll’s. 

Whether you’ve managed to freeze a container or two of local strawberries, live a bit north of the Mason Dixon, or have hopped over strawberry season and into raspberry/ blueberry/blackberry season, this is a winning recipe for a quick weekend summer meal, BBQ or party on the porch with friends. The recipe came from my mother who usually makes it with blueberries and blackberries (2 cups blueberries, 2 cups blackberries) and serves it with some ice cream to revive us in the dead of summer–when the humidity in the Mid-Atlantic has turned everyone except for the crickets and the fireflies into zombies.

A little Rhubarb Tetris!

To make this cobbler you’ll only need 45 minutes from start to finish and 7 ingredients: 1 egg;  6 tbsp of unsalted butter; 1 cup of all-purpose flour; 1 cup of granulated sugar; 1 tbsp of lemon juice; and 4 cups of fruit (split between two types–one smooth and sweet and one with a bit of a tang).

First Preheat the oven to 375 F.

Butter up a baking dish (8×8) or a pie dish. If you are making blueberry-blackberry cobbler, simply dump the fruit into the dish. For strawberry-rhubarb cobbler, chop the strawberries in quarters and slice the rhubarb into 3/4″ pieces. Mix together and place into the dish.  Sprinkle 1 tbsp of lemon juice over the fruit and toss briefly to coat the fruit with the juice.

In a stand-mixer, whisk the egg. Mix together the sugar and flour with a fork and then toss (1/4  cup at a time) into the mixer with the egg until all ingredients have been combined and the dry ingredients resemble coarse meal. 

Be sure not to over mix it, if using the paddle attachment or the topping will clump too much together and the cobbler topping will be a bit more cookie-like v. crumble like. 

Spread the crumble topping over the fruit and drizzle the 6 tbsp of MELTED butter over the crumble topping. Place the cobbler into the oven at 375 F for 35 minutes or until the juices from the fruit start to bubble up to the surface. I cook mine for exactly 35 minutes…enough time to think about what type of ice cream I’m going to eat this deliciousness with!

This cobbler is delicious hot, but even better cold! The cobbler crumble soaks up the butter. Rather than being crispy and cakey like a cobbler cookie, the topping is smooth and creamy below the surface. Oof…I don’t even know how to describe it! Let me know what you think!

Signing off,

–Grumps