I grew up eating cobblers. I remember eating them at my uncles house with berries picked from the yard. To me, a cobbler is world’s apart from a pie, but a lot of people would put them in the same class. I think the lineage goes pie – galette – crisp or cobbler. That’s just for me though. Anyways, this strawberry cobbler is divine.
If you’ve never had a cobbler, it’s a cooked fruit “filling” with a sort of biscuit topping. There are different ways and styles, some are more almost a bread filled with fruit like a buckle, some have more of a solid bread/cornbread topping, some are cooked in a skillet. None are wrong, all are delicious. However, this is always how they were made for me and it is what I think of as a cobbler.
I baked this in both a glass 8.5″ square casserole dish, and a ceramic pie dish and both worked fine. The same with berries, fresh or frozen. You could use other berries like blueberries or raspberries, or a mix of several kinds. I’m sure peaches would also be wonderful here. Juicier fruits along with with frozen will benefit from a little extra cornstarch.
If you’re in need of some additional strawberry bakes I’d recommend:
Strawberry Cobbler Key Ingredients
- Strawberries – I say strawberries but as noted you can use any berry, or a mix of them, plus many fruits like stone fruits are also delicious.
- Cornstarch – Fruit tends to release a lot of liquid when cooked so this cornstarch helps prevent it from becoming a fruit soup. If you are baking with frozen berries you may want to use slightly more cornstarch – maybe an additional half to whole tablespoon. I did try baking this strawberry cobbler with both fresh and frozen with the listed amount and it did work.
- Turbinado sugar – The biscuit topping is not terribly sweet on it’s own so the turbinado sugar will help add a little crunch and sweetness to every bite.
Ingredients
Filling
- 1½ lbs Strawberries frozen or fresh, sliced
- 50 g Granulated sugar ¼ cup
- 50 g Dark brown sugar ¼ cup
- 2½ tbsp Cornstarch
- 1 tsp Vanilla
Topping
- 170 g AP Flour scant 1 cup
- 50 g Granulated sugar ¼ cup
- 2 tsp Baking powder
- ½ tsp Sea salt
- ½ tsp Cinnamon
- ¼ tsp Cardamom
- 6 tbsp Unsalted butter cold
- ¾ cup Heavy Cream cold
- Turbinado or Demerara sugar for sprinkling
Instructions
- Preheat your oven to 375°F
- In a medium bowl, combine your sliced strawberries, granulated sugar, brown sugar, cornstarch, and vanilla extract. Stir so berries are coated in sugar mixture.
- Dump berries into your casserole or pie dish and spread evenly.
- In another medium bowl, add flour, salt, sugar, baking powder, cinnamon, and cardamom and whisk together.
- Take your cold butter and grate it into the flour mixture, stirring after so all the butter is coated and distributed throughout.
- Pour in your heavy cream and mix until it just comes together into a rough dough.
- Pull your dough into pieces and press/flatten out somewhat and place on top of the strawberries. You don't have to, but you can leave small spots uncovered for the fruit to poke through for a more decorative looking cobbler.
- Generously sprinkle the dough with turbinado sugar.
- Bake your cobbler on the center rack of your oven for 45-50 minutes. The topping should be golden brown and the filling bubbling.
- Remove from oven, allow to cool for about 15-30 minutes. Serve while warm with ice cream or whipped cream. Enjoy!
Notes
- Pie or casserole dish should be 8-9 inches or about 2 quarts. A pie dish will hold less than the casserole dish unless its a particularly deep one. Use less berries in smaller dish.
- The amount of sugar in the filling is based on using frozen or slightly out of season berries. If using ripe sweet berries you may want to reduce the sugar in the filling by about half, cutting each type of sugar to 2 tbsp.
Pingback:Balsamic Roasted Strawberry Galette › Bread Baking Babe
Pingback:Easy Peach Crisp › Bread Baking Babe