The cobbler pastry itself is so basic, pretty much a pie dough- and you get that flaky shortbready texture which is the perfect compliment to the berries. And my own little twist on these cobbler pastry is that I drizzled brown butter over the top of them.
The browned butter seems to take the pastry to another level by adding that sweet, nutty favor that brown butter always does! And then comes just that hint of turbinado sugar, with a crunchy contrast to everything else! (of course if you don’t have turbinado, or another large crystal sugar, who cares? Just use regular sugar!)
Summer just started and it already feels like it’s just flying on by! I’ve been eyeing up all the amazing things popping up at the farmer’s market lately like the first zucchini, early season tomatoes and summer’s sweetest berries. It’s like an edible rainbow each and every time I go.
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