Strawberry Cobbler
User Reviews
4.7
Strawberry Cobbler
Description
This Strawberry Cobbler starts with a filling of thoroughly dried strawberries mixed with granulated sugar, cornstarch to thicken the juices, a pinch of salt, and a splash of fresh lemon juice. The thoroughly dried berries are important to prevent the filling from becoming too watery or jam-like.
The biscuit topping is made by combining flour, sugar, baking powder, baking soda, and salt, cut with cold butter until pea-sized pieces form. Buttermilk is stirred in gently to form a lumpy dough, which is scooped and pressed into muffin-top shapes over the berry filling, then sprinkled with sugar for a lightly crisp surface.
The assembled cobbler is baked at a high temperature to develop a golden biscuit crust and bubbling filling. The biscuit topping can alternatively be made in a food processor but should not be overmixed to avoid toughness.
This dessert benefits from using fresh, whole or halved berries depending on size for ideal texture. Substitute homemade buttermilk or plain yogurt if needed.
Ingredients
Strawberry Filling:
- 8 cups strawberry green tops removed, washed and dried very well (see note about how to cut, fresh
- ⅔ cup granulated sugar
- 2 tablespoons cornstarch
- Pinch salt
- 1 to 2 to 2 teaspoons lemon juice a good squeeze from half a lemon, fresh
Biscuit Topping:
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 10 tablespoons butter cut into pieces, cold
- ¾ cup buttermilk see note
- 1 to 2 to 2 teaspoons sugar for sprinkling
Instructions
- 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 (wipe the strawberry bowl dry and use that one to save a dish!), 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!
Notes
- Ensure strawberries are patted very dry after washing to prevent a watery filling; keep small and medium berries whole, halving only large ones for texture balance.
- If buttermilk is unavailable, homemade buttermilk or plain yogurt can be used as a substitute in the biscuit topping.
- The biscuit dough can be mixed in a food processor, but avoid overprocessing to keep biscuits tender and prevent dryness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 422kcal | 21% |
| Carbohydrates | 68g | 23% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 40mg | 13% |
| Sodium | 372mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 38g | 76% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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