Recipe Station

Here's everything you need for this luscious berry cobbler. This recipe makes between six and eight servings.

Ingredients to Gather

For the cookie cobbler:
1 stick unsalted butter, cut into cubes
1/2 cup tightly packed, freshly chopped mint
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups (180 grams) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (heaping!) chopped white chocolate
For the roasted berries:
2 pounds sweet strawberries
1/4 cup packed light brown sugar
1 pinch salt
1/4 teaspoon ground ginger (optional)
2 or 3 sprigs fresh mint
1/2 pint (1 small container) blueberries
1/2 pint (1 small container) raspberries

Directions to Follow

Heat the oven to 375° F. Add the butter and mint to a small saucepan over medium heat. Once the butter is melted, continue to cook for 2 to 3 minutes, until the mint is very fragrant. Set aside for 30 minutes. While the butter infuses, hull and halve the strawberries. Lay them in a 9- by 13-inch baking dish (or other large casserole) and toss with the sugar, salt, and ginger. Add the fresh mint. Roast for 45 minutes, stirring once or twice, until the strawberries are soft and very syrupy. While the berries roast, finish the cookie dough. Use a fine mesh sieve to strain the butter into the bowl of a stand mixer. Press the mint with a spatula or the back of a spoon to release all of that butter! Add the sugars and mix on medium-low speed until creamy and fluffy, 3 to 5 minutes. Add the egg and vanilla and mix until completely combined. In a small bowl, whisk together the flour, baking soda, salt, and ginger, if using. Add to the bowl of the stand mixer and mix on low until just combined. Stir in the chopped white chocolate, then scoop onto a sheet of plastic wrap, flatten into a disc, and chill for 1 hour. While you wait, tend to the strawberries. When they're finished, take them out and allow them to cool slightly. Remove the mint sprigs. When the dough is chilled, distribute the other berries over the roasted strawberries.

Now, take the chilled dough and tear off a couple of small chunks measuring about a couple of tablespoons and scatter it on top of the berries. Now, place the cobbler back into the oven and bake until the cookie top has set, or about 15 to 20 minutes. Once it's done, remove from the oven and then let it cool for 5 or 10 minutes before servings.

Have you ever made a cobbler like this? What do you think of the cookie topping? Share your thoughts in the comment section below!

Article & Photo Source: Food52