Warm strawberry filling topped with sweet dough make this strawberry cobbler a perfect spring treat!
Prep Time 20minutes
Cook Time 25minutes
Total Time 45minutes
For the cobbler topping:
1 ½teaspoonsbaking powder
For the cobbler filling:
4cupsfresh strawberrieshulled and halved
Preheat the oven to 425 degrees.
Make the cobbler topping first. In a medium bowl, combine the flour, cornstarch, baking powder, and salt. Add the butter, cut into 6-8 chunks, and cut in using a pastry cutter or forks until the mixture is crumbly. Combine the egg and milk and, using a fork, stir the mixture into the dry ingredients just until they become moistened. Set aside until needed.
Prepare the cobbler filling. Stir together the sugar and cornstarch in a medium saucepan. Stir in the water and cook, stirring over medium high heat until thick and bubbly. Add the strawberries, bring the mixture back to a bubble, and cook until thickened - about 5 minutes. Stir in the vanilla.
Pour the filling into a 2-quart casserole dish. Drop the topping by heaping spoonfuls onto the hot strawberry filling. Sprinkle with sugar.
Bake about 25 minutes or until the topping is browned. Serve warm with ice cream or whipped cream.
When choosing strawberries, look for bright green leaves that are fresh, not wilted and brightly colored, plump red berries. Make sure that the berries are not bruised or damaged.Frozen strawberries may be substituted. The only difference will be in texture (frozen berries are quite soft when thawed). Since the cobbler filling is cooked, the texture will be fine.Store any leftovers in the refrigerator. They can be kept for about 4 days. Note that the topping will soften during refrigerator storage.To freeze, bake the cobbler and allow it to cool completely. Wrap well and store in the freezer for up to 2 months. When ready to serve, allow the cobbler to thaw in the refrigerator overnight and then reheat in the oven, covered, at 300 degrees for about 15 minutes. Please note that the topping will be very soft and may have absorbed moisture from the filling.