Fruit Cobbler

Confession: I think cobbler is my favorite. Don't get me wrong, I love pie. I love cake. I own a cupcake business, so, like, I'm obviously a big believer in those too. But I think cobbler is my favorite. I love how it's dessert but not overtly sweet (perfect for summer!). I love the rustic, country look of cobblers. I love the word cobbler. I'm into it. Here are my favorite three variations on classic cobbler. The recipes below are for the toppings only. For the fruit base I usually combine 4-5 pints fresh or frozen berries, 1/3 cup sugar and 1 tablespoon cornstarch. This is for a small cobbler, double if you're using a large pan.
Strawberry Spoon Cake Topping
Needed: 3/4 cup flour, 1/2 cup sugar, 3/4 stick of melted butter, 3/4 teaspoon baking powder, 1/2 teaspoon salt, 1 egg, 1/4 cup milk and 1/2 teaspoon vanilla extract.
In a bowl cream together the sugar and butter. Add all the other ingredients and stir to combine. Spoon batter over the fruit. Bake at 375 F for 45-50 minutes.
Blueberry Crumble Topping
Needed: 3/4 cup flour, 1/3 cup brown sugar, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 stick of cold butter and 1/2 cup oats.

In a food processor combine the flour, sugar, baking soda and salt. Pulse to combine. Cube the cold butter and add it to the processor. Pulse until the batter is crumbly. Stir in the oats and spoon over the fruit. Bake at 375 F for 35-40 minutes.(Most of the recipes are taken from HERE!)

Raspberry Classic Cobbler Topping
Needed: 1 cup flour, 1/4 cup cornmeal, 1/2 cup sugar, 1/2 tablespoon baking powder, 1/2 teaspoon salt, 1 stick of cold butter and 1/2 cup milk.

In a food processor combine flour, cornmeal, sugar, baking powder and salt. Pulse to combine. Cube and add in the cold butter. Pulse until batter is crumbly. Pour in the milk and pulse until moistened. Scoop mounds of batter over fruit. Bake at 375 F for 45-50 minutes.