Strawberry Cobbler
Ingredients
Strawberry Filling:
- 8 cups (about 850 grams) fresh strawberries, green tops removed, washed and dried very well (see note about how to cut)
- ⅔ cup (141 g) granulated sugar
- 2 tablespoons cornstarch
- Pinch of salt
- 1 to 2 teaspoons fresh lemon juice, a good squeeze from half a lemon
Biscuit Topping:
- 2 cups (284 g) all-purpose flour
- ½ cup (106 g) granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 10 tablespoons cold butter, cut into pieces
- ¾ cup buttermilk (see note)
- 1 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
Strawberries: it’s really important to make sure the strawberries are dry. Like, ultra-dry. After washing, pat them dry with layers of paper towels. If your strawberries vary in size, keep the small and medium ones whole and cut the large ones in half - you don't want super small pieces or the filling will turn very jam-like while baking.
Buttermilk: if you don’t have buttermilk on hand, it’s super easy to make your own or try subbing in plain yogurt.
Food Processor: also, the biscuit mixture can easily be put together in a food processor if you’d rather do it that way. Make sure not to overprocess the mixture or the biscuits might be tough and dry.