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Mission to Munch: 4th of July Creeping Crust Cobbler
July 2, 2019
Mission to Munch: Independence Day Cobbler
It’s almost the 4th of July, which means planning a cookout menu. So far, it has been a fairly cool summer in the Midwest, but it also hasn’t really felt like summer. Even though it doesn’t feel much like summer, I can’t help but feel summer vibes as I plan my 4th of July Cookout menu. One thing that always makes the menu is fresh fruit cobbler. Usually I like a classic peach cobbler, and nothing says summer more than fresh, sweet peaches. However, since the menu is for the 4th of July, I thought I would share a cobbler recipe that fits in with a patriotic theme. This Independence Day cobbler is really two desserts in one. It features luscious strawberries and plump blueberries cradled in a yummy cheesecake, but wait, that’s not all. The addition of a cobbler batter as the crust results in a crunchy, gooey crust that bubbles up over the fruit, yet still allowing bursts of red, white and blue to pop through. If you’re entertaining for the 4th, it’s sure to be a crowd-pleaser. Enjoy, and if you choose to make it, let us know what you think.
Melt butter in a bowl and then pour the melted butter into a 10-inch baking dish.
Mix flour, sugar, baking powder together in a large bowl. Add milk and mix until incorporated.
Spoon the dough over the melted butter and use a spatula to spread the dough evenly in the baking dish. Mix cream cheese, powdered sugar, cream, vanilla, and lemon juice together.
Spread this mixture as evenly as possible over the dough. It’s ok if it doesn’t reach the edges of the dish.
In a saucepan, add ½ c sugar, ½ tsp cinnamon, ½ tsp vanilla, and 2 c strawberries and heat over medium until the sugar has dissolved, about 5 minutes.
Spoon the berries and syrup over one side of the dough and cream cheese mix, then repeat the process for the blueberries. You may also mix the blueberries and strawberries, but separating them keeps the colors nicely defined and allows guests to choose a flavor.
Bake at 350 for 50 minutes to 1 hour until the crust is a deep golden brown.
Serve hot or cold. If serving hot, you can choose to serve with a small dollop of ice cream on top.