Serves 6
50 min
Strawberry Cobbler
Recipe GLPRef6a987efe1f0c
A classic Southern fruit cobbler featuring fresh strawberries in a bubbling fruit filling, topped with a tender, buttery biscuit-like topping. The warm spiced strawberry mixture is brightened by a subtle cornstarch thickener, creating the perfect balance of fruit and cake in each comforting spoonful.
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Ingredients
1/2 cup white sugar
1 tablespoon cornstarch
1 cup water
3 cups strawberries, hulled
2 tablespoons butter
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons butter
1/2 cup heavy whipping cream
Directions
Preheat your oven to 400°F (205°C). Lightly butter the bottom and sides of a 2-quart baking dish and set aside.
In a medium saucepan, whisk together the white sugar and cornstarch until well combined. Pour in the water and stir to create a smooth mixture, breaking up any lumps.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and reaches a gentle boil, about 3-5 minutes. The sauce should coat the back of a spoon.
Remove from heat and gently fold in the hulled strawberries, being careful not to crush them too much. The residual heat will warm the berries while keeping them intact.
Pour the strawberry mixture into the prepared baking dish and distribute it evenly. Dot the surface with 2 tablespoons of butter, spacing small pieces across the top.
In a medium bowl, sift together the all-purpose flour, baking powder, and salt, combining them thoroughly.
Cut the 3 tablespoons of butter into small cubes and add to the flour mixture. Using a fork or your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining.
Stir in the heavy whipping cream until just combined; the batter should be soft and slightly lumpy, not overmixed.
Drop spoonfuls of the topping batter over the strawberry filling, spacing them evenly. The topping does not need to cover the entire surface—gaps are fine.
Bake in the preheated oven for 25-30 minutes, until the topping is golden brown and a toothpick inserted into the biscuit portion comes out clean.
Remove from the oven and let cool for 5-10 minutes before serving warm. The filling will continue to set slightly as it cools.
