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White House Berry Cobbler

I do love cobblers in almost any form, but this variation was a revelation to me.  Could something this easy really be that good?  I’m here to tell you that something this easy is actually better than you can imagine.

This lovely cobbler recipe comes to us via Walter Scheib, the well-known White House Chef (who’s book of the same name I enjoyed as well).   Mr. Scheib, who was chef for the Clinton and Bush years, was quite well known for his pastries and desserts, and here he gives us something so simple, so very simple, and yet, OMG, so good.


Besides being ridiculously easy to make, one of the things we just loved about this is that the top gets all fluffy with little spots of almost caramel, which is heavenly with the fruity, soft inside.  The edges are crispy, and I’m just a sucker for the crispy edge on any dessert.

Mr. Scheib used huckleberries for his version, and having none of those, I used a combination of strawberries, blackberries and blueberries.  He also topped his with a homemade caramel ice cream, but you know, I just think that might be overkill.  I topped it with a little unsweetened crème fraiche and I can’t tell you how perfect that was.  This cobbler is pretty sweet.  You may be tempted to put ice cream on it, but I implore you to resist.  Crème fraiche, baby.

Let’s see… crunchy, sweet, creamy, chewy, caramel-y, fruity, and easy.  We like that.  We think you will too.  Really.

White House Berry Cobbler

For a Printable recipe, click here

Recipe courtesy Walter Scheib, White House Chef

3/4 stick (6 tablespoons) unsalted butter
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1 cup sugar
2/3 cup milk
2 cups berries (Huckleberries, blueberries, blackberries, raspberries, etc.) (about 11 ounces)

Preheat oven to 375°F.

1.  In an 8-inch square or other 2-quart baking dish, melt butter.

2.  In a  bowl, sift together flour, baking powder, salt, and nutmeg and stir in sugar until combined well.

3.  Add milk and whisk batter until it is just combined.

4.  Pour batter into melted butter;  do not stir.  Pour berries into center of batter; do not stir. (I sort of scatter the berries all over the top.)

5.  Bake cobbler in middle of oven for 40 minutes, or until cake portion is golden and berries exude juices.

Note:  I used an 8 1/2 inch round clay baker for this.  I can't say exactly how it would come out in a glass, metal or ceramic baking dish.  It seems to brown quickly, so check on it before the 40 minutes.  Mine was done at 30 minutes.

Reader Comments (17)

Patrice, That berry cobbler looks so good! Everything is working fine on your comment link, I'm happy!

April 9, 2010 | Unregistered Commentermarie

Thank you, Marie, for all your help in getting the comments up and running again...so appreciate it!

April 9, 2010 | Registered CommenterPatrice Berry

this looks so good! but since its winter, finding fresh berries might be a little difficult. so do you think i could use frozen berries?

November 29, 2010 | Unregistered Commenterconstance

I think this would work fine with frozen berries. You would probably want to thaw the berries and drain them on paper towels first to remove any excess moisture. I would think they would be good! Let me know!

November 29, 2010 | Registered CommenterPatrice Berry

This looks amazing! Your description of the chewy, crunchy caramely topping totally convinced me.

April 17, 2011 | Unregistered CommenterAubrey

Lovely! This looks really delicious - I also like toppings like this one!

April 17, 2011 | Unregistered Commentersara

works great with frozen berries. just makes the cobbler more moist

September 15, 2013 | Unregistered Commenterbob

Thanks, Bob! That's good to know.

September 15, 2013 | Registered CommenterPatrice Berry

This was delicious! We loved how chewy the crust got and it really was easy to make! Thanks for the great recipe!

August 14, 2014 | Unregistered CommenterRenee

You're welcome, Renee!

August 14, 2014 | Registered CommenterPatrice Berry

I have to admit, when I saw this, my response was "Oh, another cobbler recipe." Then I read it, saw the difference, and I can't wait to make it! The way you DON'T mix it all together, with the butter coming to the top, will make a caramelized delight that I can't wait to fix for my husband and me. Thanks much!

August 16, 2014 | Unregistered CommenterAudrey

You're welcome, Audrey! Hope you enjoy it!

August 16, 2014 | Registered CommenterPatrice Berry

Can't wait to give this a try. It looks awesome!!

August 17, 2014 | Unregistered CommenterKris

I have used a recipe like this from a heritage cook book...it is wonderful. They call for peaches, I always use plums (sliced). When I want extra fancy i sprinkle on sliced almonds and raw sugar or chopped crystallized ginger about half way through cooking.

August 19, 2014 | Unregistered CommenterCary

Peaches would be so good in this, Cary! Plums too! And I love the idea of the sliced almonds. I'll have to try that next time! Thanks for the great ideas!

August 19, 2014 | Registered CommenterPatrice Berry

Can I freeze the cobbler? Looks amazing

April 12, 2015 | Unregistered CommenterRina

I haven't tried freezing this, Rina - it's usually gone and eaten too quickly. You could try freezing it, but my fear is that the berries wouldn't hold up and would exude quite a bit of liquid after thawing. This is probably best eaten while still warm from the oven.

April 13, 2015 | Registered CommenterPatrice Berry

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