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You found a U-pick farm in the Hudson Valley and filled a basket with ripe, red strawberries. Now what? Look to this expert recipe from food stylist and author Erin Jeanne McDowell. More than just your average cobbler, this recipe levels up with just a little bit of whole wheat flour in the biscuit topping that adds the perfect depth. Plus, by cooking the dessert in the skillet, you can ensure your strawberries will caramelize and sauce up just beautifully.
While this recipe is wonderful on its own, we certainly wouldn’t say no to a scoop of vanilla ice cream on top. Who’s with us?
Strawberry Biscuit Skillet CobblerCourse: DessertCuisine: AmericanDifficulty: Easy
Have a bounty of strawberries this summer? Use them to make this seasonal strawberry biscuit cobbler recipe, courtesy of author and food stylist Erin Jeanne McDowell.
Recipe 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
6 cups sliced strawberries
1⁄3 cup granulated sugar
1⁄4 cup cornstarch
1 tbsp lemon juice
Turbinado sugar for sprinkling
- 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.