Strawberry Cobbler

  • Prep Time: 10 min
  • Total Time: 1 h 25 min
  • Serves:10

Ingredients

  • 1 cup all-purpose flour 250 mL
  • 1/2 cup packed brown sugar, divided 125 mL
  • 2 tsp baking powder 10 mL
  • 1/4 tsp baking soda 1 mL
  • 1/4 tsp salt 1 mL
  • 1/2 cup cold unsalted butter, cubed, divided 125 mL
  • 2 tsp finely grated orange zest 10 mL
  • 1/4 cup buttermilk, plus more for brushing 60 mL
  • 3 lb strawberries, hulled and sliced 1.5 kg
  • 3 tbsp orange juice 45 mL
  • 1/3 cup cornstarch, sifted 75 mL

Directions

  • Step 1

    Preheat oven to 375˚F (190˚C). In bowl, whisk flour, 2 tbsp (30 mL) brown sugar, baking powder, baking soda and salt. Reserve 4 tsp (20 mL) butter and cut remaining butter into flour mixture, with a pastry-blender or 2 knives, to coarse crumbs. Using fork, stir in orange zest and 1/4 cup (60 mL) buttermilk until just combined. Turn out onto floured work surface. Pat dough into 1/2-in. (1-cm) thick slab. Using 2.5-in. (6-cm) maple leaf cookie-cutter, cut out 6 biscuits. Re-roll scraps and cut out 4 more maple leafs. Place cut-outs on baking sheet; chill 15 min.

  • Step 2

    Meanwhile, toss strawberries with remaining brown sugar, orange juice and cornstarch. Scrape into greased 11 x 7-in. (2 L) baking dish. Dot with reserved 4 tsp (20 mL) butter. Arrange chilled biscuit cut-outs on top of filling, about 1 in. (2.5 cm) apart. Brush tops of cut-outs with buttermilk.

  • Step 3

    Bake about 20 min. until biscuits are golden. Cover with aluminum foil (to prevent overbrowning) and bake another 20 to 25 min. until filling is thickened. Cool a few minutes before serving warm or at room temperature.

Tip

Alternatively, use 2.5-in. (6-cm) round cookie-cutter to cut biscuits.

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Nutrition Facts

  • Per serving (1/10 of the recipe)
  • Calories 220
  • Protein 3 g
  • Total fat 10 g
  • Sat fat 6 g
  • Cholesterol 25 mg
  • Carbohydrates 32 g
  • Fibre 3 g
  • Sugar 14 g
  • Sodium 170 mg