Tuesday, June 29, 2010

Strawberry Cobbler

This recipe came from Vida! It's pretty much as amazing as it looks.

Strawberry Cobbler
Filling:
6 cups strawberries (Cut the tops off and then cut the strawberries in fourths)
½ cup
1 tbsp cornstarch
pinch ground cinnamon
pinch salt
1.5 tsp grated zest and 1 tbsp juice from 1 lemon

biscuit Topping:
1 cup unbleached all-purpose flour
2 tbsp stone-ground cornmeal
¼ cup plus 2 tsp sugar
2 tsp baking powder
¼ tsp baking soda
¼ tsp salt
4 tbsp unsalted butter, melted
1/3 cup buttermilk
½ tsp vanilla extract
1/8 tsp ground cinnamon

1. Adjust oven rack to the lower-middle position and heat the oven to 375 deg
2. For the filling: Stir the sugar, cornstarch, cinnamon and salt together in a large bowl. Add the berries and mix gently with a rubber spatula until evenly coated; add the lemon zest and juice and mix to combine. Transfer the berry mixtrure to a 9-inch glass pie plate, place the pie plate on a rimmed baking sheet and bake until the filling is hot and bubbling around the edges (about 25 min)
3. For the biscuit topping: Meanwhile, whisk the flour, cornmeal, ¼ cup sugar, baking powder, baking soda and salt in a large bowl to combine. Whisk the melted butter, buttermilk and vanilla together in a small bowl. Mix the remaining 2 tsp sugar with the cinnamon in a second small bowl and set aside. One minute before the berries come out of the oven, add the wet ingredients to the dry ingredients; stir with a rubber spatula until just combined and no dry pockets remain.
4. To assemble and bake the cobbler: Remove the berries from the oven; increase the oven temperature to 425 degrees. Pinch off 8 equal pieces of biscuit dough and place them on the hot berry filling, spacing them at least ½ inch apart (they should not touch). Sprinkle each mound of dough with cinnamon sugar. Bake until the filling is bubbling and the biscuits are golden brown on top and cooked through, 15 to 18 minutes. Cool the cobbler on a wire rack 20 minutes and serve

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