Strawberry Cobbler
It’s strawberry season! Hooray! And it’s a particularly good one guys. Just look at these gorgeous berries we couldn’t get enough of at a recent berry-picking excursion! So you know what that means?!! Its time to make all things strawberry and we’re starting with this easy and wonderful Strawberry Cobbler. Just in time for the weekend!!
Cobblers are so wonderfully satisfying and homey—I mean how can you go wrong with a layer of slightly sweetened fruit topped with golden, fluffy biscuits?!!
They make your house smell heavenly! And they’re quick and can serve a crowd!
You start by tossing the berries with a little sugar, cornstarch, salt and lemon juice.
Then it’s time to make the biscuit topping. Once the flour mixture is whisked together, you simply cut in the butter and then stir in the heavy cream till a sticky wet dough forms. Next, you dollop little blobs of the dough all across the berry mixture.
Brush those blobs with a bit more heavy cream to help them bake up golden brown—
And sprinkle on some crunchy Demerara sugar.
All that’s left to do is pop the whole thing in the oven…and wait!
But that agony of waiting will be so, so worth it when you pull this baby out of the oven and see the bubbly berry filling topped with flaky golden biscuits!
And it’ll be even more so when you taste it!
It’s amazing on its own and heavenly topped with a scoop of vanilla that will instantly start to melt in the most perfect way!
I love strawberry season!!
Looking for other strawberry treats? How about this strawberry pie or strawberry vanilla bean jam, strawberry crumble bars, strawberry coffeecake, strawberry rhubarb muffins, strawberry-blueberry turnovers, mini pavlovas with strawberries and vanilla whipped cream, strawberry blueberry crostata, strawberry custard pie, strawberry sorbet, strawberry balsamic pie, strawberry ricotta layer cake, yogurt cake with berries and cream, strawberry buttermilk cake and summer berry lemon trifle. As you can see, I have a thing for berries!!
Happy Father’s Day, Juneteenth, graduation, wedding and all the other June celebrations!
Strawberry Cobbler
Makes 8-10 servings
Prep Time: 20 minutes; Bake Time: About 1 hour
Ingredients
For the filling
2 pounds of strawberries, hulled and cut in half or quarters if very large
1 cup sugar
Generous ⅓ cup cornstarch
1 teaspoon kosher salt
2 tablespoons fresh lemon juice
For the topping
1 ¾ cups unbleached, all-purpose flour
¼ cup sugar
1 ¾ teaspoons baking powder
¾ teaspoon kosher salt
6 tablespoons unsalted butter, cubed and chilled
1 cup heavy cream, plus a little extra for brushing on biscuits
Demerara sugar
The Recipe
To make the filling: Preheat oven to 375 F.
In a 9x13” baking pan, toss the berries with the sugar, cornstarch, salt and lemon juice and set aside.
To make the topping: place the flour, sugar, baking powder and salt into a medium bowl and whisk together. Add the cubed butter and use a pastry blender or your fingers to cut the butter into the mixture until it’s the size of small peas. Make a well in the middle and pour in the heavy cream. Use a fork to stir the mixture just until a sticky dough forms and no floury mix can be seen. You don’t want to over mix.
Scoop out large spoonfuls of the batter and scatter them all across the top of the berry mixture. I got about a dozen dollops. Brush the dough blobs with a little heavy cream and sprinkle with the Demerara sugar.
Place the dish on a larger rimmed baking sheet (to catch any drips) and place in the oven. Bake for about 1 hour, turning the whole thing back to front at the halfway point, until the filling is bubbling and the biscuits are golden brown.
Let cool a few minutes and serve as is or topped with vanilla ice cream or whipped cream.
You could definitely make this earlier in the day and reheat before serving.
Enjoy!
Note: Recipe adapted from Martha Stewart. I tinkered with some of the proportions and simplified the techniques too.
