The hubs came home with loads of strawberries from the local farmers’ market this past week and requested a cobbler. He loves the biscuity topping of the apple cobbler I made a while back, so I went to work whipping up this masterpiece. Feel free to experiment with all kinds of fruits – apples, blackberries, peaches, raspberries, strawberries, blueberries — the combinations are endless!
strawberry cobbler
filling
1/2 C granulated sugar (or more to taste)
2 T cornstarch
6-7 C sliced strawberries (~2 lbs)
1 T butter
Butter an 8-9″ square or round baking dish. Whisk together the sugar, and cornstarch in a large bowl. Add berries to the bowl and toss gently to coat. Pour the berries into the baking dish and top with bits of butter.
crust
2 C flour
1/4 C sugar
2 t baking powder
1/2 t baking soda
1/2 t sea salt
1/2 C unsalted butter, cubed
1 C buttermilk
Preheat oven to 425 degrees. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add the cubed butter to the bowl and use your fingers to cut the butter into the flour. Keep at it until the largest piece of butter is no bigger than a pea. Make a well in the middle of the flour mixture and pour the buttermilk into it. Stir until all of the flour is moistened — but not longer! Don’t overwork the dough. Crumble the dough over the berries. Sprinkle top with sugar if desired.
bake
Bake for 15 minutes at 425 degrees. Once the top begins to brown, lower the temperature to 350 degrees and bake for 30 minutes more. [**Tip: Place a rimmed cookie sheet or piece of foil on a lower rack to catch any drippings!**]
Serve with fresh whipped cream or vanilla ice cream!
Enjoy!
xoxo
-ash
juniperlemonsblog.com 
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