Nathalie Dupree’s Liberty Cobbler
- Total Time
- About 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup sliced strawberries
- ¼cup sugar
- 6tablespoons butter
- 1½cups all-purpose flour
- 2¼teaspoons baking powder
- ¾teaspoon salt
- 1½cups milk
- ¾cup sugar
- 2pints blueberries
- ¼cup water
- ¼cup sugar
- 1tablespoon lemon juice
- Whipped cream
The Cobbler
The Blueberry Sauce
Nutritional analysis per serving (8 servings)
360 calories; 11 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 64 grams carbohydrates; 3 grams dietary fiber; 42 grams sugars; 5 grams protein; 343 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pour sugar over strawberries and mix well. Set aside and let macerate for 20 minutes.
- Step 2
Preheat oven to 350 degrees. Put butter in a 9-by-13-inch ovenproof serving dish, and place in the oven to melt.
- Step 3
Mix together flour, baking powder and salt in a bowl, and stir in milk and sugar to make a batter.
- Step 4
Remove dish with melted butter from the oven, and pour in the batter.
- Step 5
Arrange drained strawberries over the batter in a single layer, then drizzle the juices from the berries on top.
- Step 6
Return the dish to the oven. Bake until the batter is browned and has risen up and around the fruit, approximately 45 minutes.
- Step 7
Meanwhile, make the blueberry sauce. Rinse and pick over blueberries. Combine water and sugar in a saucepan, and heat to the boiling point. Place 1 pint of blueberries in the bowl of a food processor. Process, turning the machine on and off about 4 times, until berries are coarsely pureed. Add to sugar syrup with lemon juice, and bring back to a boil. Cook about 2 minutes more. Add remaining pint of whole berries, reserving a few for decoration.
- Step 8
Serve blueberry sauce over the warm cobbler, and top with whipped cream and reserved berries.
Private Notes
Comments
Lumpy batter is ok. This a standard cobbler recipe, but is not exactly Southern as my German grandmother from Ohio used a very similar one. Her recipe adds 2x more sugar in the batter (which i adjust to the sweetness of the fruit), 1 tsp. Cinnamon, 1/4 tsp nutmeg, and lemon zest. 2 tsp baking powder. I have subbed in part buttermilk with amazing results. The point is not to combine the fruit with the dough. You get a buttery browned crust around the edges with soft pillowy fruit in the middle.
I clicked on the original 1986 recipe and noticed it called for 2 cups of sliced strawberries instead of the 1 cup called for here. Your instinct to add more fruit is likely spot on.
I think the peaches may have been your problem. A cup of strawberries macerated for 20 minutes lets down way more juice than a cup of peaches macerated for the same amount of time. I would suggest slicing your peaches very thinly, and letting them sit with the sugar over night (think about making jam. )
I have a square 9 x 9 x2 metal cake pan. Will it work for this cobbler cake recipe that calls for 9 x 13? I don't want to use my glass one. I saw that someone had used the 9 x9 x 2 metal successfully. Also will the cake rise 2" or over it? In otherwords, do I have to adapt the cape recipe for the 9 x 9? Thxs. Making it for tomorrow.
Use apples and is like Alison’s cobbler recipe
This was such a quick easy dessert. I actually veered off a bit. I had just used up my strawberries making strawberry rhubarb, both fresh from the garden. Worked like a charm, just blopped on the strawberry rhubarb compote with a spoon in about 10 or 12 spots along the top. The sauce seems kind of redundant to me - cobbler with a little vanilla ice cream was just right. Note to self: Use regular butter, not salted, next time. 🤦🏻♀️All that buttery goodness would be better w/o the extra salt.🤦🏻♀️