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Look no further for a seasonal dessert recipe that’s the perfect way to use up all those freshly picked Hudson Valley strawberries.
You found a U-pick farm and filled a basket with ripe, red strawberries. Now what? Look to this expert recipe from food stylist, author, and former Hudson Valley resident, Erin Jeanne McDowell.
Strawberry-Biscuit Skillet Cobbler
Makes one 9-inch cobbler
Biscuit Topping:
1 1⁄4 cup all-purpose flour
1⁄2 cup whole-wheat flour
1⁄2 cup buttermilk
1⁄3 cup light brown sugar
1 1⁄2 tsp baking powder
1 tsp vanilla extract
1⁄2 tsp baking soda
1⁄2 tsp salt
6 tbsp cold unsalted butter (cut into 1⁄2-inch cubes)
1 large egg
Filling:
6 cups sliced strawberries
1⁄3 cup granulated sugar
1⁄4 cup cornstarch
1 tbsp lemon juice
Turbinado sugar for sprinkling
Method:
Preheat the oven to 375°F. Lightly grease a 9-inch, oven-safe skillet with soft butter.
Make the biscuit topping: in the bowl of a food processor, pulse the flour, brown sugar, baking powder, baking soda, and salt to combine.
Add the butter and pulse until it’s well incorporated—the mixture should look like a coarse meal.
In a container (preferably with a spout), whisk the buttermilk, egg, and vanilla to combine. Add the mixture to the food processor and pulse just until the dough comes together. Refrigerate while you prepare the filling.
Make the filling: in a large bowl, toss the strawberries and lemon juice to combine. In a small bowl, whisk the sugar and cornstarch to combine, then add the mixture to the strawberries and toss to coat.
Pour the strawberry mixture into the prepared skillet in an even layer. Remove the biscuit topping from the refrigerator and crumble it evenly over the surface of the fruit. Garnish the topping with a sprinkling of turbinado sugar.
Bake until the topping is golden brown (the fruit may bubble up the sides a bit) for around 35-40 minutes. Cool 5-10 minutes before serving warm.
Looking for more great baking recipes? Take a look at McDowell’s cookbook, The Fearless Baker, available on Amazon.
Related: This Spiced Pear Cake Is the Sweetest Winter Weekend Baking Project