When I think of a cobbler I automatically think of peach cobbler, but not this recipe. My sweet husband is not a big fan of peaches so when I told him I was making a strawberry cobbler he was interested. This strawberry cobbler is absolutely delicious and my hubby was in heaven! This is the perfect combination of fresh, sweet fruit and a tender biscuit topping.
Ingredients:
- 8 cups (about 30 ounces) fresh strawberries, green tops removed, washed and dried very well (If your strawberries vary in size, keep the small and medium ones whole and cut the large ones in half)
- 2/3 cup (5 ounces) granulated sugar
- 2 tablespoons cornstarch
- Pinch of salt
- 1 to 2 teaspoons fresh lemon juice (a good squeeze from half a lemon)
- 2 cups (10 ounces) all-purpose flour
- 1/2 cup (3.5 ounces) granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 10 tablespoons cold butter, cut into pieces
- 3/4 cup buttermilk
- 1 to 2 teaspoons sugar for sprinkling
Directions:
Preheat the oven to 400 degrees F; place an oven rack in the center of the oven.
Lightly grease a 9X13-inch baking pan.
For the filling, in a medium bowl, toss the strawberries with the sugar, cornstarch, salt and lemon juice. Spread evenly in the prepared pan.
For the biscuits, in a medium bowl, whisk together the flour, sugar, baking powder, soda, and salt. Add the butter pieces and cut them into the flour mixture using a pastry blender, two knives, or your fingers, until the butter is in pea-size or slightly smaller pieces.
Stir in the buttermilk until the dough is just combined; don’t overmix! It will be a bit lumpy and it’s ok if there are a few dry streaks here and there.
Scoop out the biscuit topping in 12 or so even spoonfuls, press each portion into a somewhat flat ball and space them evenly over the top of the filling (if your dough is too sticky to press, just drop it directly onto the strawberry filling). Sprinkle the 1-2 teaspoons sugar over the top of the biscuits.
Bake the cobbler for 20-25 minutes until the biscuits are golden on top and the filling is bubbling. To test the doneness of the biscuits, use a knife to gently lift a biscuit up and just slightly away from the filling – if there is wet dough underneath, continue baking for 2-3 minute increments until the biscuits are completely cooked through.
Let the cobbler rest for 10-15 minutes. Serve warm or at room temperature – it’s even more delicious with a big scoop of vanilla ice cream!
