STRAWBERRY COBBLER I
Serve with cream or ice cream.
Provided by JJOHN32
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 50m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 249.1 calories, Carbohydrate 32 g, Cholesterol 39.5 mg, Fat 13 g, Fiber 1.6 g, Protein 2.4 g, SaturatedFat 8 g, Sodium 295.4 mg, Sugar 16.9 g
SIMPLE STRAWBERRY COBBLER
Not only simple to prepare, but delicious as well. Serve with whipped cream or vanilla ice cream, if desired.
Provided by FlemishMinx
Categories Dessert
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Pre-heat oven to 375°F.
- Spread the sliced strawberries evenly in an 8 or 9 inch square baking dish.
- In a medium sized bowl, mix together the flour, baking powder and sugar.
- Add the egg, and mix (a fork works best) till crumbly and the dry ingredients are completely incorporated.
- Spread this over the berries.
- Dot with the butter cubes.
- Bake for 45-50 minutes, until the top is golden and the berries are bubbling.
- Cool slightly before serving.
Nutrition Facts : Calories 473.2, Fat 13.4, SaturatedFat 7.8, Cholesterol 77, Sodium 167, Carbohydrate 85.1, Fiber 3.7, Sugar 57.1, Protein 5.9
FRESH STRAWBERRY COBBLER
Make and share this Fresh Strawberry Cobbler recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 321.7, Fat 13.1, SaturatedFat 7.9, Cholesterol 55.9, Sodium 332.4, Carbohydrate 48.1, Fiber 1.7, Sugar 27.8, Protein 4.2
STRAWBERRY COBBLER
I love anything with fruit filling and crust. The great thing about a cobbler, it's easier than a pie and you get to eat the yummy crust first. That sweet filling oozing through the cracks and crevices of that biscuit top is what makes this summery dessert sing. And no cobbler is complete without vanilla ice-cream!
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Butter a large (10-inch) cast-iron skillet.
- Stir together the strawberries, sugar, cornstarch, lemon zest, lemon juice and vanilla in a medium bowl. Set aside to allow the strawberries to macerate while making the biscuit dough.
- Stir together the flour, granulated sugar, brown sugar, baking powder and salt in a medium bowl. Press the cubed butter into the flour with your fingers or a pastry cutter until the mixture resembles wet sand. Gradually mix in the half-and-half with a rubber spatula until a wet shaggy dough forms.
- Pour the macerated strawberries into the prepared skillet, then drop large spoonfuls of the biscuit dough on top, leaving some space between each. Sprinkle the coarse sugar on top of the dough and place the skillet onto a rimmed baking sheet. Bake until the biscuits are golden brown and cooked through, 40 to 45 minutes. Let cool 10 to 15 minutes before serving. Serve with vanilla ice cream.
STRAWBERRY COBBLER
Baked with a golden biscuit topping, this springtime dessert makes the most of sweet strawberries. To ensure that the filling sets correctly, be sure to let the cobbler cool completely before serving.
Provided by Food Network Kitchen
Categories dessert
Time 3h20m
Yield 6 to 8 servings
Number Of Ingredients 13
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 COBBLER
The filling for these berry cobblers is made with basic ingredients like fresh strawberries, cornstarch for thickness, sugar for sweetness, and a touch of lemon juice. It's transferred to a baking dish and topped with flaky biscuits for the ultimate summer dessert. It's a tart twist on the southern classic.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h30m
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees with racks in middle and bottom. Line a baking sheet with aluminum foil and place on bottom rack to catch any juices that might bubble over. Stir together berries, sugar, cornstarch, salt, and lemon juice. Transfer to a 2 1/2-quart baking dish.
- Whisk together flour, sugar, baking powder and salt. Cut in butter until the largest pieces are the size of small peas. Add cream, and use a fork to incorporate, stirring until a soft sticky dough forms. Dollop dough over filling, dividing evenly into 9 pieces. Brush with cream and sprinkle with sugar.
- Bake until biscuits are golden brown and filling is bubbling in the center, about 1 hour and 10 minutes. Cool at least 1 hour before serving. Serve warm or room temperature with a scoop of ice cream or drizzled with heavy cream, if desired.
STRAWBERRY & ELDERFLOWER COBBLER
Celebrate British summertime with the flavours of elderflower and strawberries in this cobbler with a fluffy, dumpling-like scone topping
Provided by Esther Clark
Categories Dessert
Time 55m
Yield Serves 6-8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 290 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 25 grams sugar, Fiber 6 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
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