Strawberry Cobbler

Name: Strawberry Cobbler
Prep time: 20 min
Total time: 90 min
Ingredients: 2 pounds strawberries, trimmed and quartered (6 cups); 1 cup granulated sugar; 0.333 cup cornstarch; 1 teaspoon coarse salt; 2 tablespoons fresh lemon juice; 1.75 cups all-purpose flour; 0.25 cup sugar; 1.75 teaspoons baking powder; 0.75 teaspoon coarse salt; 6 tablespoons cold unsalted butter, cut into pieces; 1 cup heavy cream, plus more for brushing; Sanding sugar, for sprinkling, optional; Heavy cream or ice cream, for serving (optional)

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By

Martha Stewart Test Kitchen

Updated on February 11, 2021

Prep Time:

20 mins

Total Time:

1 hr 30 mins

Servings:

8

The filling for these berry cobblers is made with basic ingredients like fresh strawberries, cornstarch for thickness, sugar for sweetness, and a touch of lemon juice. It's transferred to a baking dish and topped with flaky biscuits for the ultimate summer dessert. It's a tart twist on the southern classic.

Ingredients

For the filling

2 pounds strawberries, trimmed and quartered (6 cups)
1 cup granulated sugar
⅓ cup cornstarch
1 teaspoon coarse salt
2 tablespoons fresh lemon juice

For the topping

1 ¾ cups all-purpose flour
¼ cup sugar
1 ¾ teaspoons baking powder
¾ teaspoon coarse salt
6 tablespoons cold unsalted butter, cut into pieces
1 cup heavy cream, plus more for brushing
Sanding sugar, for sprinkling, optional
Heavy cream or ice cream, for serving (optional)

Directions

Preheat oven to 375 degrees with racks in middle and bottom. Line a baking sheet with aluminum foil and place on bottom rack to catch any juices that might bubble over. Stir together berries, sugar, cornstarch, salt, and lemon juice. Transfer to a 2 1/2-quart baking dish.
Whisk together flour, sugar, baking powder and salt. Cut in butter until the largest pieces are the size of small peas. Add cream, and use a fork to incorporate, stirring until a soft sticky dough forms. Dollop dough over filling, dividing evenly into 9 pieces. Brush with cream and sprinkle with sugar.
Bake until biscuits are golden brown and filling is bubbling in the center, about 1 hour and 10 minutes. Cool at least 1 hour before serving. Serve warm or room temperature with a scoop of ice cream or drizzled with heavy cream, if desired.

Mike Krautter