Thursday, June 22, 2017

Strawberry Cobbler

Last week we took Rose strawberry picking. She had a ball, ate her body weight in fresh berries and we left with about seven pounds of berries to play with. 

Some were eaten, others frozen, and a good amount went into making this dreamy strawberry cobbler.

I am a cobbler-er. Not to be confused with a cobbler that makes shoes. A cobbler-er, I have decided, is someone who enjoys making and eating copious amounts of cobbler. It is a skilled trade I have honed over almost thirty (gah!) years of life.

I like my cobbler to have an equal ratio of topping to fruit. I also like it to be covered with ice cream (for dessert) or tangy Greek yogurt (for breakfasting.)

This cobbler is reminiscent of a warm, roasted strawberry shortcake. It tastes like summer and will make your home smell like a strawberry field!

Strawberry Cobbler
makes a 9x13 pan

4 c fresh strawberries, cleaned, hulled and sliced in half (small berries can be left whole)
1 Tablespoon corn starch
1/3 c granulated sugar

1 1/3 c AP flour
2 Tablespoons granulated sugar
2 teaspoons baking powder
1/4 teaspoon cinnamon
pinch salt
6 Tablespoons unsalted butter, cold and cut into small pieces
1 egg, beaten
1/2 c whole milk
1 teaspoon vanilla extract

vanilla ice cream for serving
- - -
1. Pre-heat oven to 350F and mist a 9x13 pan with baking spray
2. In the prepared pan stir together berries, corn starch and sugar, set aside
3. In a medium bowl sift together the flour, sugar, baking powder, salt and cinnamon
4. Using your hands, two knives or a pastry cutter, incorporate the butter into the flour mixture until it resembles coarse meal/sand
5. In a small bowl whisk together the milk, vanilla and egg
6. Add the milk mixture to the flour/butter mixture and stir with a wooden spoon until a dough forms
7. Dot dough mixture on top of berries
8. Bake at 350F for 35-45 minutes (you want the biscuits to be cooked through and golden brown on top)
9. Serve warm with ice cream!

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