Last week my grocery store had 2 lb containers of fresh strawberries at a ridiculously low price. The strawberries were huge and a beautiful deep color of red, they needed to be made into a dessert that would show off their color as well as flavor.

Strawberry Cobbler
We start the recipe by washing , hulling and slicing the strawberries. I sliced my berries about a quarter of an inch thick. I wanted the berries to be sliced thick enough so they would still have some form after the berries were baked.

Sauce Ingredients:
1/2 cup white sugar
2 Tablespoons cornstarch
1/4 cup lemon juice
3 cups fresh strawberries, hulled and sliced into 1/4 inch slices
2 Tablespoons cold butter, diced (this is to dot the strawberries with after they are in the baking pan)
Crumble Ingredients:
1 cup all purpose flour
1 Tablespoon white sugar
1 1/2 Teaspoons baking powder
1/2 Teaspoon salt
3 Tablespoons cold butter, cut into cubes
1/2 cup heavy cream

For the sauce:
Preheat your oven to 400 degrees.  Butter a 9 inch round or square baking pan .
For the sauce:
Place 2 Tablespoons cornstarch, 1/4 cup lemon juice and 1/2 cup sugar in a heavy duty saucepan. Cook on medium heat until the mixture thickens.  Remove from the heat and add the strawberries, fold gently to mix.
Place the strawberry mixture into the buttered baking dish and dot with butter.
Strawberry Cobbler
For the crumble:
Place the flour,sugar,baking powder and salt in a large bowl. Cut 3 Tablespoons of cold butter into the flour mixture until you have crumbs. Stir in the cream.  Sprinkle the mixture evenly over the strawberries. Bake for 25 minutes at 400 degrees  until biscuit topping is golden brown and filling is bubbly.


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