Strawberry Cobbler

This dessert recipe, Strawberry Cobbler, leans on cornstarch, Pinch of salt and to 2 teaspoons fresh lemon juice. It makes 8 servings and takes about 45 minutes.

• Yield 8 servings
• Ready in 45 minutes
• Prep 20 minutes
• Cook 25 minutes

Ingredients

Strawberry Filling

• 8 cups ( about 850 grams ) fresh strawberries , green tops removed, washed and dried very well ( 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
• 1 to 2 teaspoons sugar for sprinkling

Instructions

1. Preheat the oven to 400 degrees F; place an oven rack in the center of the oven.
2. Lightly grease a 9X13-inch baking pan.
3. For the filling, in a medium bowl, toss the strawberries with the sugar, cornstarch, salt and lemon juice. Spread evenly in the prepared pan.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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!

Let the center settle before you cut it, or the slices will slump.