Strawberry Cobbler

Sweet and tangy, warm and comforting, this strawberry cobbler is the perfect dessert for any gathering.

Fresh strawberries, a hint of lemon, and a crispy, buttery crust come together in a delightful treat that’s sure to become a family favorite.

Ingredients

• 2 cups fresh strawberries, hulled and sliced
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 cup biscuit dough (homemade or store-bought)
• 1 egg, beaten (for egg wash)
• Optional: vanilla ice cream for serving

Instructions

Preheat your oven to 375°F (190°C).

In a large bowl, mix together sliced strawberries, granulated sugar, cornstarch, and lemon juice.

Let it sit for about 15 minutes, until the strawberries start to release their juice and the mixture becomes syrupy.

In a separate bowl, whisk together flour and salt.

Add the melted butter to the flour mixture and stir until it resembles coarse crumbs.

Roll out the biscuit dough on a floured surface to about 1/4 inch thickness.

Pour the strawberry mixture into a 9×9-inch baking dish and drop spoonfuls of the dough mixture on top, leaving some space between each dollop.

Brush the tops of the dough with the beaten egg for a golden glaze.

Bake for 40-45 minutes, or until the crust is golden brown and the fruit is bubbly.

Remove from the oven and let it cool for a few minutes before serving.

If desired, serve warm with a scoop of vanilla ice cream.

Notes

Use fresh strawberries for the best flavor and texture.

If using frozen strawberries, thaw and pat dry with paper towels before using.

Don’t overmix the strawberry mixture, as it can become too syrupy.

Let it sit for the full 15 minutes to allow the strawberries to release their juice.

Use cold ingredients, including the melted butter, for the best results in the flour mixture.

If using store-bought biscuit dough, follow the package instructions for thawing.

Don’t overcrowd the baking dish with the dough dollops, as they will spread during baking.

Keep an eye on the cobbler during the last 10 minutes of baking, as the crust can quickly go from golden to burnt.

Let the cobbler cool for at least 10-15 minutes before serving to allow the juices to set and the crust to firm up.

This recipe makes 5 servings, perfect for a small gathering or dinner party.

Consider doubling the recipe for a larger crowd.

Nutrional Value

• Calories: 340
• Total Fat: 17g
• Saturated Fat: 10g
• Cholesterol: 30mg
• Sodium: 250mg
• Total Carbohydrates: 43g
• Dietary Fiber: 3g
• Sugars: 25g
• Protein: 4g