This dessert is the perfect cross between crème brûlée and fruit cobbler. Brûléed Berry Cobbler is sweet and filling, and oh so tasty!
Here’s a little background story.
Several months ago when I first began seriously thinking about starting a food blog, I pondered the idea of gathering old recipes from my grandmothers’ and great grandmothers’ collections. If such collections existed, of course.
Lucky for me, I mentioned this idea to my mom, who always thinks my ideas are the coolest, (insert emoji wearing sunglasses here) and girlfriend came through with a borrowed treasury of recipes from my great aunt Jenny.
Jenny possessed two recipe boxes straight outta the 1940s just chock-full of recipes. Some are torn from the pages of old newspapers and magazines. Some are handwritten instructions on index cards and old sheets of brown paper, penned by various people.
The handwritten recipes are nothing short of intriguing. They tell a tale of a time when a few cents could sponsor the creation of the most delightful of lard-laden bakery-style treats. Cookies. Cakes. Pies. Breads.
And perhaps most importantly, cobblers. Oh, the cobblers.
When I found a recipe simply titled “Cobbler”, with no proof of an author to be found, I knew I had struck gold.
“Cobbler. Part 1. 1 cup flour, 1 cup sugar, 2 teaspoons baking powder, 3/4 cup milk. Part 2. Melt 1/2 stick butter in pan. Pour Part 1 in pan – do not stir in butter. Pour 1 can fruit over Part 1. Pour 3/4 cup sugar over cobbler. Bake 325 for one hour. “
(So, perhaps it’s not the most comprehensive recipe…but hey, points for being succinct, whoever you are. You’ve done the hard work. But I wouldn’t be me if I didn’t put my own spin on your recipe.)
As I pondered the idea of modifying this treasure to my own tastes, I wondered what it might be like to use a mixture of fresh berries, a little lemon zest, and a little less sugar. I tossed the berries in cornstarch and freshly grated lemon zest, added a touch of salt to the batter, and opted for the addition of (just go with me here) cream cheese. I know it sounds odd, but trust me. The cream cheese is essential. It gives the batter the most creamy, moist texture.
And since I like a bit of a crunch on top, I thought, why not go ahead and broil the top of this baby a little, and see what happens?
And thus, my friends, the most insanely decadent brûléed confection was born.
The crusty, buttery, sugary crunch of the top of this thing is to die for. I stood in my kitchen biting into little bits of that crunch for what seemed like hours. Until I snapped back to reality and noticed my thighs seemingly growing before my eyes.
Do yourself a favor. Make this cobbler. I recommend berries of whatever variety you like. You could also use peaches or apples if that’s what gets you going. Serve with whipped cream or vanilla ice cream, or pour a little half & half over the top.
And if you get a chance, ask your mama or your great aunt or whoever might hold the recipe collection for a peak. You’ll open up a world of memories and tales from the kitchens of your lineage.
I can’t wait to discover more about mine and to share those memories right here with you. Enjoy!
- 1/2 stick butter
- 2 cups fruit, fresh or frozen
- 2 tbsp corn starch
- 1 tsp lemon zest
- 1 cup flour
- 1 cup sugar, divided
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 c milk
- 4 oz cream cheese
- Preheat oven to 325 degrees.
- Melt butter in microwave or on stovetop and pour into a 10-inch tart dish.
- Toss berries, cornstarch, and lemon zest together in a bowl. Set aside.
- In a separate bowl, whisk together flour, 1/2 c sugar, baking powder, and salt.
- In a small pot, whisk together milk and cream cheese over low-medium heat until combined. Remove from heat.
- Add dry ingredients to milk mixture and gently whisk until smooth and no lumps remain.
- Pour batter into tart dish. DO NOT stir with melted butter.
- Sprinkle berries evenly over batter and pour remaining 1/2 c sugar evenly over the entire dish.
- Bake for 50 minutes, until crust is golden. Turn oven to broil for 2-4 minutes until crust is brûléed and crunchy.
- Let cool slightly and serve warm with whipped topping or vanilla ice cream, if preferred.
I have tried this recipe using almond milk instead of cow's milk, as well as Bob's Red Mill 1:1 gluten free baking flour instead of all-purpose flour with success.
Serving Size:1 Serving
Amount Per Serving: Calories: 298Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 298mgCarbohydrates: 47gFiber: 1gSugar: 30gProtein: 4g