It’s strawberry time in my neck of the woods! And since homegrown strawberries come and go in a short time we make great use of them while they are around. Today’s scrumptious Strawberry Cobbler is a must make. It’s so yummy and a real summer comfort food!
Make sure to stop by our DECORATING TIPS AND TRICKS SHOP and see my SPA collection! Lots of beautiful home products!
And look for the beginning of our RED/WHITE AND BLUE collection starting Monday! We have some really fun and gorgeous items for summer decorating! Can’t wait to show you!
There is much confusion between a crisp, crumble, buckle, slub, cobbler, and grunts. Well, let’s just say that a crisp and a crumble are similar. Their top is crisp and crumbly. Easy- peasy! A slub and a grunt are the same beast. They are cooked on top of the stove and make a grunting sound as the fruit cooks. A buckle is more like a coffee cake with a streusel topping. And a cobble is baked fruit with a biscuit style topping.
Oh, YUM! Let’s make a scrumptious strawberry Cobbler!
This recipe is at its best when made with fresh homegrown strawberries. But store-bought strawberries will work just as well!
One big tip: Make sure the strawberries are washed and then totally dry before making this recipe. If they are wet the moisture will make the cobbler runny!
And use instant tapioca instead of cornstarch. You will end up with a more pleasant tasting cobbler and one with a better mouthfeel.
Make scrumptious strawberry cobbler a part of your summer!
- 4 cups dried and quartered fresh strawberries
- 1/3 cup sugar
- 1/2 tsp lemon zest
- 1/2 tsp fresh lemon juice
- 1/4 cup instant tapioca
- 1 cup all-purpose flour
- 1/4 cup white sugar
- 1/4 cup light brown sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 6 TBS very cold unsalted butter, cut into small pieces
- 1/4 cup boiling water
- 1 1/2 TBS sugar (I use sanding sugar)
- Preheat oven to 350 degrees.
- Spray a deep dish pie pan or 8 x 8" baking pan with non-stick baking spray.
- In a large bowl add the Strawberry Mixture: strawberries, sugar, zest, lemon juice and instant tapioca. Fold to mix together.
- Transfer to the baking dish.
- In a medium bowl add all the Cobbler Topping except the butter and boiling water. Mix together.
- Add the butter and using a pastry cutter or two knives cut the butter into the cobbler topping until it looks like course meal. Add the boiling water to the bowl and stir until the dough comes together. Don't over mix!
- Drop the cobbler dough in big spoonfuls evenly over the fruit mixture. Covering all the fruit.
- Sand the top of the cobbler with the 1 1/2 TBS sugar.
- Put the baking dish on a sheet pan and bake in the oven for 35 minutes or until the fruit is bubbly and the top is golden brown.
- Serve hot with ice cream or whipped cream.