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.]

Total Time:
3 hr 20 min
Prep:
20 min
Inactive:
2 hr
Cook:
1 hr

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • Filling:
  • 1/3 cup strawberry jam
  • 1/4 cup cornstarch
  • 1/4 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 2 pounds strawberries, hulled and quartered
  • Biscuit Topping:
  • 1 3/4 cups all-purpose flour (see Cook's Note)
  • 1/4 cup plus 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 6 tablespoons cold unsalted butter, diced
  • 3/4 cup plus 2 tablespoons cold heavy cream
  • 1 teaspoon vanilla extract
  • Vanilla ice cream for serving
Directions
  • 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 later. 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.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.

Cook's Note: When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)


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