Strawberry & Blueberry Cobbler

Strawberry & Blueberry Cobbler, Leon Happy Baking by Claire Ptak and Henry Dimbleby, Photography by Steven Joyce

Strawberry & Blueberry Cobbler, Leon Happy Baking by Claire Ptak and Henry Dimbleby, Photography by Steven Joyce

Leon Happy Baking contains sweet and savoury recipes for everyone, from the novice cook to the baking expert. Following the Leon principle that what tastes good can also do you good, many of the recipes are sugar, dairy, wheat or gluten-free—so there’s plenty to indulge in even if you have a food allergy, an intolerance or an eye on your waistline.

From Henry’s spelt loaf to the perfect pecan pie, the book includes more than 100 fun, straightforward recipes, including new additions straight from the Leon countertops.
New recipes from the LEON menu are combined with favourites from the classic cookbook, LEON Baking & Puddings, now with fresh photography.



Leon Happy Baking is available at and




Strawberry & Blueberry Cobbler

Cobblers are the perfect summer dessert. (In fact, they make a damned good summer Sunday breakfast.) The cobbler topping is like an American biscuit or British scone and melts into the jammy fruit. Serve this one with thick cream.


PREP TIME: 15 mins + resting  COOK TIME: 40 mins


1¾ cup blueberries

3¼ cups hulled and quartered strawberries

¼ cup superfine sugar

¼ cup cornstarch

1¼ cups gluten-free all-purpose flour

1 tablespoon gluten-free baking powder

a large pinch of salt

3½ unsalted butter, cut into small cubes

²⁄3 cup heavy cream, plus extra
for brushing

Preheat the oven to 350°F.

Combine the berries, sugar, and cornstarch and put the mix into a deep 1–1½-quart baking dish.

Put the flour, baking powder, salt, and butter into a bowl and use the back of a fork or two knives to break up the chunks of butter into tiny pieces. Pour over the cream and mix until it all comes together.

Press the topping into a ball and place on a floured work surface. Let the mixture rest for 10 minutes. Then roll out the dough to a ¾ inch thickness and cut out circles with a cookie cutter.

Lay the circles flat over the fruit, brush with extra cream, and place on a baking pan to catch any drips.

Bake in the oven for 35–40 minutes, or until the fruit is bubbling and the topping is golden brown.



You can also make this cobbler topping with regular all-purpose flour. Try experimenting with different fruits. Peaches and nectarines work well, with a little added lemon zest and juice.


Recipe reprinted with permission from Octopus Publishing Group. 

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