Strawberry cobbler
Preppy Kitchen · ♥ 6.4K likes · 189.1K views · 6 min video
Read about cobblers, crisps and crumbles in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 lb strawberries
Preheat the oven to 350. Hull and halve the strawberries into a bowl.
Macerating the strawberries
- ⅓ cup granulated sugar
Sprinkle the granulated sugar over the strawberries and mix to coat; set aside to macerate.
- 9 tbsp unsalted butter
Put the butter in the pan and into the 350 oven for about 10 minutes to heat the pan and melt the butter.
Melting the butter in the hot pan
- 270 g all purpose flour
- 133 g sugar
- 2½ tsp baking powder
- ½ tsp salt
In a large bowl whisk the flour, sugar, baking powder and salt.
The dry ingredients, and the style of cobbler
- 300 ml whole milk
- 2 tsp vanilla
Swirl the vanilla into the milk, add to the dry ingredients and stir until just combined; do not overmix.
Finishing the batter without overmixing
Take the hot pan out onto a trivet, pour in the batter and smooth it to the edges.
Assembling over the hot butter
Spoon the macerated strawberries over the top with a slotted spoon, leaving the liquid behind.
Cobbler versus crisp
Bake at 350 for 55 to 60 minutes, until puffed and golden and the juices are bubbly.
- ice cream
Cool slightly and serve with ice cream. Keeps four days in the fridge or three months frozen; thaw overnight and rewarm in the oven.