Strawberry Cobbler

First things first. Happy Memorial Day! And Happy 19th Birthday to my brother A who will be here in Boston tomorrow! We’re taking him to a game at Fenway on Thursday to celebrate his birthday. And now on to your regularly scheduled post.

It’s the height of strawberry season. To me, strawberries mean summertime. The weather starts to warm up and the strawberries are plump, sweet, and plentiful. And there are the strawberry festivals! Now that’s a good time. Around this time of year, I really wish Hubby and I lived somewhere that we could have a garden. Nothing beats freshly picked strawberries!!

Hubby and I absolutely have been gobbling up strawberries at a crazy rate recently. To celebrate this awesome summertime fruit, I’m going to be featuring a week of strawberries this week! Be sure to come back each day to see what I’m doing to use up the strawberries in our fridge.

To kick things off, I wanted to bake a tasty dessert. Now don’t get me wrong, Hubby and I both enjoy just eating cut up strawberries for dessert. In fact one night without even noticing, we polished off an entire pint before we even knew it.

Anyways, back to this cobbler. I was surprised to find that there aren’t that many strawberry cobbler recipes out there. I found this one in my Google Reader and it does NOT disappoint. I cut the recipe down because Hubby and I don’t need a whole casserole dish worth of cobbler in the house!

I followed Cassie’s advice and bumped up the biscuit topping. Then I divided the entire recipe by 3. It came out to the perfect amount for my 4 ramekins.

I was really excited to have a chance to use my ramekins. I spotted them at TJMaxx a couple weeks ago. I got them on the spot and have been trying to figure out how to use them for the first time. They were perfect for this cobbler.

When Cassie made the cobbler, she just dropped the biscuit topping on her strawberry filling. I’m a bit too OCD for that. When I patted out the biscuit topping, I divided into four equal sized pieces of dough. Then I took that piece of dough and shoved it in to a round cookie cutter that was about the size of the ramekins. That way I could use up all of the biscuit topping and have nice round tops to my cobbler. Yes, very OCD of me, but that’s how I roll.

One thing I didn’t do was plan for the mess these little guys would make in the oven. The strawberry filling spilled out over the edge while they were baking. Of course the drippings look pretty cool, but they sure do make a mess. If you use ramekins, definitely line your cookie sheet with some foil for easy cleanup!

And now I’m sure you’re all wondering how these little beauties tasted. Well, they’re amazing. I served them hot with a small scoop of ice cream on top (whipped cream would also be great). I couldn’t stop eating this little pot of strawberry cobbler. In fact, I burnt my tongue because I simply couldn’t wait for them to cool long enough.


Two Years Ago: Cookie Dough Ice Cream Cupcakes and Frito Cupcakes

Check out my entire week of Strawberry recipes here.

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Strawberry Cobbler

Ingredients:

For the Strawberry Filling
1/2 cups sugar
2 tsp cornstarch
2 tsp water
1 1/2 tsp fresh lemon juice
2 cups strawberries, washed and hulled
1 tsp unsalted butter, softened

For the Biscuit Topping
3/4 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
1 Tbsp granulated sugar
2 1/2 Tbsp shortening
1/4 cup cold milk

Directions:

Preheat the oven to 400 degrees F. Line a large cookie sheet with foil. Butter 4 deep ramekins and place on the cookie sheet.

First, prepare the strawberry filling. In a large nonreactive saucepan stir together the sugar and cornstarch. Stir in the water and lemon juice. Stir in the strawberries.

Cook over medium heat, stirring often until thickened. Remove from the heat and stir in the butter. Pour filling into ramekins.

Prepare the biscuit topping. Stir or sift together the flour, baking powder, salt, and sugar. Rub in the shortening with your fingers. Using a fork, gently stir in the milk, just until the dough cleans the bowl.

Toss on a lightly floured surface until no longer sticky, and then pat or roll out to a shape that fits the top of the dish being used.

Bake for 25 minutes.

Recipe adapted from How to Eat a Cupcake

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27 Responses to “Homemade Fig Newtons”

  1. #
    1
    nutmegnanny — September 8, 2010 at 4:48 pm

    I always loved fig newtons too 🙂 I have never thought of making my own. Now I know where to find a great recipe 😉

  2. #
    2
    Michael — September 8, 2010 at 4:51 pm

    I am going to have to make these. As well as making them with some blackberries.

  3. #
    3
    Eliana — September 8, 2010 at 5:52 pm

    These look amazing and waaaay better than the store bought brand.

  4. #
    4
    mybizzykitchen.com — September 8, 2010 at 6:15 pm

    My husband loves fig newtons – just added this to my ever growing list of things to make!

  5. #
    5
    Maegan — September 8, 2010 at 9:46 pm

    I liked Newtons until they messed with the recipe…Maybe this version will be yummier.

  6. #
    6
    newlywed — September 8, 2010 at 10:33 pm

    I love the idea of making these at home! I still buy Newtons from time to time…they’re so nice and wholesome.

  7. #
    7
    Melissa — September 8, 2010 at 11:58 pm

    You are so creative! My family loves Fig Newtons….can’t wait to make these!

  8. #
    8
    Evan B — September 9, 2010 at 2:42 am

    My boyfriend and I were just talking about fig newtons this evening! I was saying how much I loved them but hadnt had them recently.. and heres a way to make them myself!

  9. #
    9
    Elina — September 9, 2010 at 1:32 pm

    I moved to the US when I was 15 so I didn’t grow up eating fig newtons but I liked them at my very first bite. I’m sure the homemade version is so much more gourmet 😉 Your pics make it look like raspberry filling which I bet would be amazing!!

  10. #
    10
    Katy — September 9, 2010 at 3:59 pm

    These bring me back to my childhood! Only, these look infinitely more delicious and decadent. The Blue-Eyed Bakers must make these soon!

  11. #
    11
    Carolyn — September 10, 2010 at 9:18 pm

    They look fantastic, and I’ve never actually been that much of a Fig Newton fan. Love the polka dot background for the pics too.

  12. #
    12
    Linda — September 11, 2010 at 11:36 am

    I love fig newtons. Hopefully, I can find my figs around here so I can try these.

    http://www.lindaslunacy.blogspot.com

  13. #
    13
    jonathan — September 14, 2010 at 8:31 pm

    Congratulations on making one of the top food blogs!

    Jonathan
    Gluten Free

  14. #
    14
    Peggy — September 17, 2010 at 9:57 am

    I was always a fig newton-lover as a kid too! Glad I wasn’t the only one and these homemade ones look fantastic!

  15. #
    15
    I Like To Cook 222 — October 13, 2010 at 5:33 pm

    I did make these and loved them! I did just what you suggested and used a little less of dough for that amount of filling and just made some grape jam filled ones with the rest of the dough. They came out perfect! Thanks for sharing!
    http://ouritaliankitchen.blogspot.com/2010/10/fig-newtons.html

  16. #
    16
    Laurel, Mikey & Quinn — November 17, 2010 at 4:33 am

    When you say scoop out the seeds and pulp–I am assuming you mean, use the seeds and pulp and discard the skins? Recipe looks good. I’m planning to make these tomorrow!

  17. #
    17
    Laurel, Mikey & Quinn — November 17, 2010 at 4:33 am

    When you say scoop out the seeds and pulp–I am assuming you mean, use the seeds and pulp and discard the skins? Recipe looks good. I’m planning to make these tomorrow!

  18. #
    18
    Laurel, Mikey & Quinn — November 17, 2010 at 4:33 am

    When you say scoop out the seeds and pulp–I am assuming you mean, use the seeds and pulp and discard the skins? Recipe looks good. I’m planning to make these tomorrow!

  19. #
    19
    Laurel, Mikey & Quinn — November 17, 2010 at 4:33 am

    When you say scoop out the seeds and pulp–I am assuming you mean, use the seeds and pulp and discard the skins? Recipe looks good. I’m planning to make these tomorrow!

  20. #
    20
    Laurel, Mikey & Quinn — November 17, 2010 at 4:33 am

    When you say scoop out the seeds and pulp–I am assuming you mean, use the seeds and pulp and discard the skins? Recipe looks good. I’m planning to make these tomorrow!

  21. #
    21
    Laurel, Mikey & Quinn — November 17, 2010 at 4:33 am

    When you say scoop out the seeds and pulp–I am assuming you mean, use the seeds and pulp and discard the skins? Recipe looks good. I’m planning to make these tomorrow!

  22. #
    22
    Jen — November 17, 2010 at 1:18 pm

    Laurel, Mikey & Quinn – Yes, scoop out the flesh and seeds and discard the skins. Let me know how they turn out!

  23. #
    23
    Erin — January 17, 2011 at 2:02 pm

    Thank you for posting this! Great recipe and I want to try with different fillings. I used strawberry for mine – yummy!

    In response to the dough ratio, I made it the way you posted but ended up with very thin dough once it was rolled out to 12×16 inches. I think you should leave it doubled.

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    24
    Hadar — May 16, 2013 at 3:08 am

    Hi, I want to make raspberry newtons and am finding it very hard to get an easy recipe online… think I could use this dough with raspberry jam?

    • beantownbaker — May 16th, 2013 @ 8:41 am

      You could definitely use raspberry jam for the filling!

  25. #
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    Hadar — May 26, 2013 at 1:03 am

    I made them with 3 different fillings: strawberry jam, blueberry pie filling and vanilla cream. All came out very tasty, and also last freezing nicely.
    A few comments:
    1. The dough was not easy to deal with, even after cooling. It was sticky and fell apart easily.
    2. With the first roll I made, I sliced it to cookies and separated them on the baking pan before baking. All of the Jam oozed out. The other ones I sliced but didn’t move the pieces, and it came out well.
    3. I think in order to taste like real newtons they lack some oats/cereal. Any Idea of how to add some to the dough?

    • beantownbaker — June 10th, 2013 @ 1:10 pm

      I would think you could grind up some oats and replace some of the flour with the ground up oats. If you try it, I’d love to hear how they turn out!

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