Here’s the perfect, scrumptious, super-easy summer dessert. Seven ingredients, melt, mix, pour, bake, boom. Recipe below.
Recipe hails from friend Alex Hitz and his super-fab My Beverly Hills Kitchen cookbook. Julia Child herself declared it the best strawberry dish she’d ever had. Yours truly served it just last weekend at Summer Supper in the Garden, and they ate it up.
Here’s a clip of Alex making the cobbler on Access Hollywood.
That’s Alex in the apron. He is so cute.
The cobbler itself is not quite as handsome, but what it lacks in looks, it makes up in flavor, and howdy.
By the way, you can order Alex’s book via his My Beverly Hills Kitchen website. You definitely want this book.
Berry Cobbler
2014-07-10 12:45:36
Serves: 10
A delicious and easy summer dessert. Use strawberries or a mix of berries. Frozen berries okay, too.
Prep Time
15 min
Cook Time
45 min
Ingredients
- 4 cups whole strawberries, stemmed
- 2 sticks salted butter, melted (16 tablespoons)
- 2 cups all-purpose flour
- 1 tablespoon baking soda
- 1 teaspoon salt
- 2 cups milk
- 2 cups sugar
Instructions
- Pre-heat oven to 350° F.
- Pour the melted butter in a 9x13 baking dish, and add the strawberries.
- In a large mixing bowl, whisk together flour, baking soda, salt, and sugar, and then slowly add the milk, whisking it until it is smooth.
- Pour batter over the fruit and butter, and bake it for 45 minutes until it’s more than golden brown and set.
- Serve the cobbler warm with vanilla ice cream.
Notes
- In the early 90s, Julia Child came to Alex's restaurant, Patio by the River, for an evening honoring herself and Robert Mondavi, founders of the American Institute of Wine and Food. They were served a traditional Southern barbecue and this cobbler for dessert. Julia told Alex this dish was her very favorite strawberry dish of all time. There is almost nothing easier to make. Serve it warm with vanilla ice cream. Also, Alex admonishes: Use only whole milk, salted butter, table salt, and fresh baking soda.
Adapted from My Beverly Hills Kitchen
Adapted from My Beverly Hills Kitchen
Frances Schultz https://www.francesschultz.com/
Darling, this is perfect as I am on my way to the farmer’s market! I will post the results. Hoping they have some dahlias too! AH is quite the rascal!
Speaking of rascals…. saw a blast from the past on your instagram – Mr. Marable! If you see him ask him if he still has the x-rays???? Great story – get him to tell you. XO
Well thank you for making my morning, Miss Paige! And thank you for your adorable comment on Summer Supper also. I will ask the inimitable Mr. Marable about the X-rays… and do let us know about the cobbler. xox F
You had me at 2 sticks of butter…….
I hear you girl. And salted.
I’m with Miss Julia on this one, Frances. This has been a go-to cobbler recipe in my kitchen for many years – and it really is the best. I have tried it with all sorts of fruit and berries – both frozen and fresh – and the results are always stellar.
And there you have it ladies and gentlemen. Thank you Miss Beth! x F
It was good. Delicious even. And I will make it this weekend after I make the last sour cherry pie of the season. But, I have to send you my great aunt’s recipe for peach cobbler. Or at least what a Cuban lady living in Columbia SC thought Peach Cobbler is. More of a clafouti I’ll give you that. xoA
Thank you dear Ale, and I’d love to have that Peach Cobbler recipe – all the more from such an exotic source! xo F
That looks just so delish! And so simple even I can do it! My friends are going to thing I suddenly learned to cook 🙂
YES YOU CAN! xo F
Unfortunately, I think I would be that person with a spoon to the original dish that wouldn’t share a morsel – it sounds heavenly… Can’t wait to get the cookbook, Frances!
And I’d be right there with you… 😉
That looks damn yummy!
So good it’s worth cussing about, yes ma’am. Thank you, Sherry, from Design Indulgence to Dessert Indulgence. Heehee. Thank you so much for writing, x Frances
I shall try…………thanks for the tip!Love the easy part!
Any hints as to if you made it ahead how to heat it up without it getting too dry?
Contessa, it is fine to make ahead and re-heat. you will lose some of the texture of the crust but it will be a big gooshy yummy thing. Will definitely not dry out. lmk how it goes 🙂
This is my old recipe just doubled. I don’t even remember where I found it but it never fails to please. Just wish I could find fresh raspberries down here in the hinterlands of NW Florida!
Yes my old peach one is v similar – but also for an 8 x 8. Try the frozen berries, srsly! And thanks for writing as always, Sonya! xo Frances
I’ve been making a similar version of this with self-rising flour so my ingredients are cut down to 5. It is delicious with peaches as well, either alone or mixed with blackberries. You’ve inspired me to whip one up.
And YOU’ve inspired me to try it with self-rising flour – why not? Thanks, GraciousPosse! x f
same here, mine called for self rising flour, makes it so easy.
Hi there…this is a go to favorite of mine but doubled..I am confused though as this recipe says baking SODA.And, mine is powder. At the end of this recipe it does say powder. Do you use powder or soda?
Thanks bunches..
Well HOT DANG Beth, and thank you for the catch! Alex’s original recipe calls for baking SODA, yes ma’am, and I’m gon’ fix it right now!