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
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2 pounds strawberries, trimmed and quartered (6 cups)
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1 cup granulated sugar
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⅓ cup cornstarch
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1 teaspoon coarse salt
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2 tablespoons fresh lemon juice
For the topping
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1 ¾ cups all-purpose flour
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¼ cup sugar
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1 ¾ teaspoons baking powder
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¾ teaspoon coarse salt
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6 tablespoons cold unsalted butter, cut into pieces
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1 cup heavy cream, plus more for brushing
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Sanding sugar, for sprinkling, optional
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Heavy cream or ice cream, for serving (optional)
Directions
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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.
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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.
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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