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.
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I’m with you–every ingredient in this salad is a winner on it’s own. Together? Forgetaboutit! The colors are beautiful and I can imagine how great it tastes with the balance of bitter, sweet, and tart.
Love the new layout, also. Way to go!
Yum! I am also addicted to kale since doing a CSA here in Boston 🙂
It’s so funny, because as I was scrolling through Tastespotting tonight and saw this post, I had to click because it looked so familiar to my winter couscous bowl… and then, I couldn’t believe it when I saw my blog credited at the bottom! This is a first for me 🙂 Thanks so much for the credit!
So you’ve recently moved back to Cincinnati? Which part? My family and I live in Anderson Township.
beantownbaker — January 13th, 2013 @ 10:02 am
Thanks so much for the recipe!!
We work in West Chester and are living in Oakley right now. Trying to find a house at some point…
I think this sounds amazing, Jen! And I love how colorful it is. I am always looking for new winter salads that are colorful, flavorful, and interesting.
beantownbaker — January 13th, 2013 @ 10:06 pm
This is definitely colorful, flavorful, and interesting. I have seriously been OBSESSED with pomegranates this winter, and this salad totally feeds into that obsession.
I’m on a major quinoa AND kale kick so this salad is right up my alley. So colorful and pretty, too!
beantownbaker — January 14th, 2013 @ 3:47 pm
Pretty food is definitely always tastier than ugly food 🙂
looks a lot like the one i posted last week 🙂 obviously, i’m all over it!!
beantownbaker — January 14th, 2013 @ 3:48 pm
Very similar indeed!
This is perfect for that kale and pomegranate I have in the fridge! I’m always excited to find new things to put together ahead of time for lunches and dinners, thanks! Hope you are settling in nicely 🙂
beantownbaker — January 14th, 2013 @ 3:49 pm
I couldn’t agree more. Making food ahead of time saves the day during the week! I can’t imagine not eating leftovers… Things are going pretty well for us in Ohio so far. Hope things are going well for you and your little bundle on the way!
Sounds great to me! I love the ingredients. And the colors 🙂
This sounds right up my alley! YUM!!
I was thinking about an easy and colorful, flavorful, and power-packed healthy side dish to bring for a potluck lunch after a trail work party this coming weekend. I had these amazing cute pumpkins to harvest from my garden and love both kale and quinoa. I thought to myself, mmmm, what if I made some kind of pumpkin kale quinoa and goat cheese salad to share? One quick internet search and I came across this gem! I modified and concocted a tad, which is normal for me. Thanks so much for the recipe and ingredient confirmations! The honey, olive oil, and smokey / spicy combo was the secret ingredient for me! Happy fooding!
beantownbaker — November 3rd, 2013 @ 12:35 pm
Glad you enjoyed it! I am always tweaking recipes to make them fit what I have on hand and what we like too.