Strawberries And Cream Cobbler Food

STRAWBERRY COBBLER

Steps:

• For the filling: Position a rack in the center of the oven and preheat to 375 degrees F. Whisk together the jam, cornstarch, sugar, lemon juice and 2 tablespoons water in a large bowl until well combined. Add the strawberries and toss gently to coat evenly. Transfer the mixture to a 2-quart baking or gratin dish, using a spatula or the back of a large spoon to gently pack the fruit into an even layer. Set aside.
• For the topping: Pulse together the flour, 1/4 cup of the sugar, baking powder, and salt in a food processor. Add the butter and pulse until the mixture resembles coarse meal. Add 3/4 cup of the cream and the vanilla and pulse until the dough just starts to come together. Do not over mix.
• Spread the dough evenly over the strawberries, drizzle with the remaining 2 tablespoons cream and sprinkle with the remaining 2 tablespoons sugar.
• Place the cobbler on a baking sheet and bake until the topping is lightly browned and the fruit is bubbling, about 1 hour. Let the cobbler cool completely before serving, 2 to 3 hours. Serve with vanilla ice cream.

STRAWBERRY CREAM CHEESE COBBLER

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Pour melted butter into the bottom of a 9x13-inch glass baking dish.
• Mix milk, flour, sugar, baking powder, and salt together in a small bowl; pour over the butter in the baking dish. Arrange strawberry halves in a layer into the baking dish. Dot the strawberries with the cream cheese pieces.
• Bake in preheated oven until top is golden brown and edges are bubbling, 30 to 45 minutes.

FRESH STRAWBERRY COBBLER

Steps:

• Beat 1/4 cup softened butter at medium speed with an electric mixer; gradually add 3/4 cup sugar, beating well.
• Add egg and vanilla, beating well.
• Combine 1 1/4 cup flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture.
• Spoon mixture into a greased 8-inch square baking dish.
• Arrange strawberries on top, cut side down.
• Combine 1/4 cup flour and 1/4 cup sugar; cut in 1/4 cup chilled butter with pastry blender until crumbly.
• Sprinkle over strawberries.
• Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean.
• Serve warm with ice cream or whipped cream.

FRESH STRAWBERRY COBBLER

Steps:

• Preheat oven to 375. F
• Grease a 1.8 liter casserole dish. (my oval corning ware dish was 11 x 8½ x2)
• In a medium bowl, add strawberries and sugar.
• Stir to coat strawberries in sugar and set aside.
• In a large bowl whisk together flour, baking powder, salt and sugar.
• Add in milk, vanilla extract and melted butter.
• Stir just until combined. A few lumps are ok so don't overdo it.
• Pour batter evenly into dish.
• Spoon strawberries evenly on top of batter. Do NOT stir.
• Baked for 35-40 minutes or until golden. (may need to adjust time if using a different size dish)
• Serve as is or with vanilla ice cream or frozen whipped cream.

STRAWBERRY COBBLER I

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Butter a 2-quart baking dish.
• Combine sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until thick and hot. Stir in strawberries, and remove from heat. Pour mixture into the baking dish, and dot with 2 tablespoons butter.
• Sift together the flour, sugar, baking powder, and salt. Cut in 3 tablespoons butter. Stir in cream. Mixture should be fairly soft. Spoon on top of berries.
• Bake for 25 minutes in the preheated oven, or until biscuit is golden brown and filling is bubbly.

STRAWBERRY CREAM CHEESE COBBLER

Steps:

• 1. Preheat oven to 350 degrees. Melt butter and pour into a 9x13 inch glass baking dish. In a small bowl, mix together the egg, flour, sugar, baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir.
• 2. Add the strawberries, arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries.
• 3. Place in preheated oven and bake for 45 minutes or until top is golden brown and edges are bubbling (Crust rises up and around the fruit, but fruit will still peek out of top). This desert tastes so good served warm.

STRAWBERRIES AND CREAM COBBLER

Steps:

• 1. Preheat oven to 350. Melt butter and pour into a 9x13 or 3-quart baking dish.
• 2. Mix all dry ingredients in a bowl.
• 3. Then add milk and egg to the dry ingredients to make the batter.
• 4. Pour into the baking dish on top of melted butter.
• 5. Then place strawberries into the batter and space them out.
• 6. Then add cubed cream cheese.
• 7. Bake for 45 minutes or till brown.

RHUBARB & STRAWBERRY COBBLER WITH ORANGE CREAM

Steps:

• Heat oven to 190C/170C fan/gas 5. Tip the rhubarb and strawberries into a large bowl. Sprinkle over the sugar and flour, then gently stir through to coat the fruit. Tip into a baking dish, about 30 x 20cm.
• To make the topping, place the flour, ground almonds, sugar, baking powder, butter and a pinch of salt in a food processor. Pulse to fine crumbs. Pulse in 75ml cream and the vanilla extract, just until the mixture starts to come together. Turn out onto a lightly floured surface, then gently knead once or twice to bring together. Roll out the dough until it is 1cm thick. Use a 7cm round cutter to cut out 9-12 rounds, pressing together the scraps and re-rolling if you need.
• Arrange the circles over the fruit, leaving a 1-2cm gap between them, then brush the circles with 1 tbsp cream. Sprinkle with the flaked almonds, then bake in the oven for 40 mins until the topping is golden and the fruit is cooked. Stir together the mascarpone, orange zest and juice and icing sugar, and serve alongside the cobbler.

STRAWBERRY & ELDERFLOWER COBBLER

Steps:

• Heat the oven to 200C/180C fan/gas 6. Toss the strawberries in an oval, roughly 25cm, ovenproof dish with the vanilla, lemon, sugar and cordial. Roast in the oven for 10 mins, or until the strawberries are jammy but holding their shape. Remove the vanilla pod and discard. Mix a little of the strawberry juices into the cornflour, then add the cornflour mixture to the strawberries, combining well.
• For the cobbler topping, toss the flour with the sugar and a pinch of salt. Rub the butter into the flour mixture using your fingertips, then swiftly stir in 80ml buttermilk. If it looks dry, stir in the remaining 20ml. Spoon the cobbler mix over the strawberry base (about eight large spoonfuls), sprinkle over the demerara sugar and bake for 25-30 mins, or until the topping is lightly golden brown. Leave to rest for 10 mins, then serve with clotted cream or ice cream.Twist itSummer berries: Use a mixture of summer berries and up the sugar to 60g. Frozen summer berries work well - just leave out the cooking time for the fruit in step 1, toss the berries with the vanilla, lemon, sugar and cordial, then follow the method from step 2.Peach melba: Slice 3 ripe peaches and toss them with 400g raspberries in step 1 for a peach melba twist. Remove the elderflower cordial if doing this twist, and top the cobbler with flaked almonds before baking.Gooseberries: Simply use the same quantity of gooseberries and cordial, but increase the amount of sugar to 80g.

STRAWBERRY CREAM CHEESE COBBLER

Steps:

• Preheat oven to 350 degrees.
• Pour melted butter into a 9-by-13-inch glass baking dish.
• In a small bowl, mix together the egg, milk, flour, sugar, baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir.
• Add the strawberries, arranging in a single layer as much as possible.
• Sprinkle cream cheese pieces and optional walnuts over strawberries.
• Place in preheated oven and bake for 45 minutes, or until top is golden brown and edges are bubbling. (Crust rises up and around the fruit, but fruit will still peek out of top.).
• Serve hot out of the oven with choice of topping, if desired.

STRAWBERRY COBBLER SQUARES

Steps:

• For the filling: Preheat the oven to 375 degrees F.
• Add the strawberries, granulated sugar, cornstarch and lime zest and juice to a bowl. Toss to combine and set aside.
• For the crust and crumble: In a food processor, combine the flour, butter, brown sugar and baking powder. Pulse until a loose crumb forms; continue to pulse as you add the cream.
• Grease a 9-by-13-inch pan with butter. Dump two-thirds of the flour mixture onto the prepared pan and press flat. Top with the strawberry mixture, spreading it into an even layer. Sprinkle over the remaining flour mixture, followed by the turbinado sugar.
• Bake the bars until the top is golden and the strawberry layer is thick and bubbling, 28 to 30 minutes. Remove and allow to cool.
• For the icing: Whisk together the powdered sugar and lime juice until smooth.
• Cut the cobbler into small squares and drizzle with the icing. Add to a platter and serve.