Strawberry Raspberry Cobbler

Traditional only in method, this Strawberry Raspberry Cobbler has a Middle Eastern flare with cardamom and rosewater. This cobbler made with cake batter soaks up the fruit’s flavorful juices as it bakes and develops a light, spongy crumb. Pistachios create a slightly crunchy texture that pairs well with the tender baked fruit. For more on cobblers, crisps, slumps, grunts, and buckles, check out our July/August issue

Strawberry Raspberry Cobbler
Makes 6 servings
  • ½ pound (227 grams) sliced fresh strawberries
  • ½ pound (227 grams) fresh raspberries
  • ¾ cup (150 grams) granulated sugar
  • 1 tablespoon (15 grams) fresh lemon juice
  • 1 cup (125 grams) all-purpose flour
  • 1 cup (240 grams) whole milk
  • ½ cup (48 grams) pistachio meal
  • 2 teaspoons (10 grams) baking powder
  • 1 teaspoon (2 grams) ground cardamom
  • 1 teaspoon (4 grams) rosewater
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ cup (113 grams) unsalted butter, melted
  1. In a medium bowl, stir together strawberries, raspberries, sugar, and lemon juice. Let stand until a fruit syrup forms, about 20 minutes.
  2. Preheat oven to 375°F (190°C).
  3. In a large bowl, stir together flour, milk, pistachio meal, baking powder, cardamom, rosewater, and salt. Stir in melted butter until well combined. Pour into an ungreased 8-inch square baking pan, smoothing top. Spoon berry mixture over batter. (Make sure to pour the fruit mixture over the batter quickly. If the batter cools too much, the fruit won’t sink as well.)
  4. Bake until golden brown, 35 to 45 minutes, loosely covering with foil halfway through baking to prevent excess browning. Cover and refrigerate for up to 3 days.
To make pistachio nut meal, grind roasted and salted pistachios in a food processor.


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