Can’t decide what to do with all those fresh strawberries?
Bake a homemade cobbler. Nothing taste better (well maybe nothing than biting into a luscious fresh berry) than grabbing a big ‘ol bowl of warm, out-of-the-oven cobbler.
And this strawberry version is just the ticket. What I like almost as much as the thick berry filling is the crust topping and if you’re like me, go ahead, put on a big scoop of vanilla bean ice cream. Oh, the nutty topping is not necessary but sho’ is good. Enjoy!
For the crust
1 3/4 cup all purpose flour
1 teaspoon salt
1 tablespoon baking powder
2 tablespoons sugar
6 tablespoons cold butter
3/4 cup milk
For the filling
1 cup sugar
1/3 cup all-purpose flour
1 teaspoon salt
1/2 cup cream
3 tablespoons fresh lemon juice
2 quarts fresh strawberries, stemmed and cut in half
For the topping
2 tablespoons brown sugar
2 tablespoons butter
1/3 cup chopped pecans – optional
Make the crust by combining the dry ingredients in a 2-quart mixing bowl. Using a pastry blender, cut the cold butter into the mixture until it has the consistency of coarse meal. Add milk and gently knead just until a ball forms. Refrigerate for 30 minutes.
Preheat oven to 400 degrees.
In a 2-quart mixing bowl, combine sugar, flour, and salt for filling. Slowly whisk in cream, lemon juice and stir in the strawberries.
Place fruit in 9 x 13 inch glass baking dish. Bake for 15 minutes, or until fruit is bubbly. Stir mixture in the dish.
Pinch dough into quarter inch disks about the size of half dollars and place on top of berry mixture covering almost the entire surface. Dot with butter. Sprinkle with brown sugar and nuts if desired.
Return to oven and bake until golden brown, about 30 minutes.