This Strawberry Cobbler is the perfect dessert for the warm summer months, and it only requires a few fundamental ingredients to make together. This delectable treat can be prepared in a flash, and it features a flaky, buttery crust that’s been crammed full of juicy strawberries. People will clamor for seconds after eating this.
When I have people around, I almost always serve a warm strawberry cobbler as dessert. It’s quick and easy to put up, requires a lot of ingredients that you probably already have in your pantry, yet still manages to give off an air of sophistication. This sweet treat is sure to be a favorite at any summertime get-together you have, whether it’s a picnic in the park or a backyard barbecue.
To create, simply combine the ingredients for the batter, then distribute the strawberries so that they are uniformly distributed throughout the baking dish, and bake. The cobbler will be ready for you by the time you have finished eating supper. This is the ideal dessert to make when strawberries are in season and there is an abundance of them available.
INGREDIENTS REQUIRED FOR THE RECIPE
- Strawberries are a must for this cobbler, as only fresh strawberries can make it truly delicious. Find strawberries that are red all the way through, from the stem to the crown; they will be the ripest and most flavorful of the bunch.
- Sugar is required, and both the batter and the strawberries must be macerated in it. Make sure you have enough sugar on hand!
- Butter: If you don’t want your strawberry cobbler to have an overly salty flavor, it’s important to use unsalted butter in the recipe.
- Flour, and no other unusual ingredients are required. The only type of flour that will do for the cobbler is all-purpose flour.
- Before using baking powder, make sure to check the date it was manufactured.
- For the creamiest milkshakes, using whole milk is highly advised.
MEASUREMENTS FOR INGREDIENTS
- 2 pounds fresh strawberries hulled and halved (900g)
- 1 cup granulated sugar divided (200g)
- 9 tablespoons unsalted butter (120g)
- 1½ cup all-purpose flour (270g)
- 2½ teaspoons baking powder
- 1¼ cup milk (300ml)
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
Calories: 357kcal | Carbohydrates: 54g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 296mg | Potassium: 262mg | Fiber: 3g | Sugar: 33g | Vitamin A: 469IU | Vitamin C: 67mg | Calcium: 146mg | Iron: 2mg
Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 35 minutes
Servings 8 servings
- Mixing Bowls
- Baking dish
DIRECTIONS FOR MAKING THIS RECIPE
- First, in a large bowl, mix the strawberries and one-third of a cup of sugar together until the sugar is completely dissolved. Allow the ingredients to macerate for some time. Put the butter on an oven-safe dish that is 13 by 9 inches and bake it at 350 degrees Fahrenheit for approximately 10 minutes, or until it has melted completely.
2. In the meantime, in a medium mixing basin, combine the flour, baking powder, salt, and the remaining 2/3 cup of sugar and set aside. Stirring the milk and vanilla extract together should suffice to mix the two ingredients.
3. Third, remove the dish from the oven and, using a spoon, carefully distribute the batter over the butter that has been melted.
4. The fourth step is to pour the strawberry puree over the batter, but make sure to leave the liquid in the bottom of the bowl. It should take around 55 to 60 minutes in the oven to get the batter to a golden brown color, and the strawberry juices should be bubbling. The cooling process will take 15 minutes. Ice cream with vanilla flavoring is not required.
PROFESSIONAL GUIDE TO MAKING THIS RECIPE
- Before you can remove the stem from a strawberry, you must first hull the berry. This is done by placing the point of a small knife into the top of the berry at an angle and turning it.
- It is typical for some of the butter to rise to the surface of the cobbler during the last few minutes of baking. This is because the butter won’t reabsorb until the cobbler is almost finished baking, so there is no need to panic if the top of the cobbler still seems moist.
- If you are macerating strawberries and they are not particularly sweet or juicy, you should add twice as much sugar as normal.
- In the event that a suitable baking dish is not available, a large skillet made of cast iron may be used as an alternative.
- You should place a sheet pan on the rack below the cobbler in the oven if you are concerned about it spilling over as it is cooking.
- Before serving, the strawberry cobbler needs to be given ample time to thoroughly cool down. Because of this, the strawberry juices and the other ingredients are able to settle.
MAY I USE REFRIGERATED STRAWBERRIES?
To make the cobbler the right consistency, I recommend using fresh strawberries instead of frozen ones. If you only have frozen strawberries, thaw them, drain the liquid, and pat them dry before macerating.
COBBLER AND CRISP: WHAT’S THE DIFFERENCE?
Despite their shared components, a cobbler and a crisp couldn’t be more different in texture; the crisp’s streusel crumb topping is crisp while the cobbler’s is dense.
HOW DO I RETAIN REMAINING FOOD?
After the strawberry cobbler has cooled to room temperature, you may store it in the refrigerator for up to 4 days if you cover the baking dish tightly. You can keep leftovers in the freezer for up to three months if you store them in an airtight container. Thaw in the refrigerator overnight, then reheat in the oven the next day.
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