Strawberry Cobbler
The filling for this berry cobbler recipe is made with fresh strawberries, cornstarch, sugar, and lemon juice.
Prep time:
Cook time:
Serving size: 8
Calories per serving: 363
Ingredients:
Cook time:
Serving size: 8
Calories per serving: 363
2 pounds strawberries trimmed and quartered (6 cups)
1 cup granulated sugar
1/3 cup cornstarch
1 teaspoon couse salt
2 tablespoons fresh lemon juice
1 3/4 cups flour
1/4 cup sugar
1 3/4 teaspoons baking powder
3/4 teaspoon coarse salt
6 tablespoons cold unsalted butter cut into pieces
1 cup heavy cream plus more for brushing
Sanding sugar for sprinkling optional
Heavy cream or ice cream for serving (optional)
Directions:
Preheat oven to 375 degrees with racks in middle and bottom. Line a baking sheet with aluminum foil and place on bottom rack to catch any juices that might bubble over. Stir together berries, sugar, cornstarch, salt, and lemon juice. Transfer to a 2 1/2-quart baking dish.
Whisk together flour, sugar, baking powder and salt. Cut in butter until the largest pieces are the size of small peas. Add cream, and use a fork to incorporate, stirring until a soft sticky dough forms. Dollop dough over filling, dividing evenly into 9 pieces. Brush with cream and sprinkle with sugar.
Bake until biscuits are golden brown and filling is bubbling in the center, about 1 hour and 10 minutes. Cool at least 1 hour before serving. Serve warm or room temperature with a scoop of ice cream or drizzled with heavy cream, if desired.
Source: marthastewart.com
Whisk together flour, sugar, baking powder and salt. Cut in butter until the largest pieces are the size of small peas. Add cream, and use a fork to incorporate, stirring until a soft sticky dough forms. Dollop dough over filling, dividing evenly into 9 pieces. Brush with cream and sprinkle with sugar.
Bake until biscuits are golden brown and filling is bubbling in the center, about 1 hour and 10 minutes. Cool at least 1 hour before serving. Serve warm or room temperature with a scoop of ice cream or drizzled with heavy cream, if desired.
Source: marthastewart.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
