You found a farm and filled a flat with strawberries. Now what? Look to this expert recipe from food stylist, author, and former Hudson Valley resident, Erin Jeanne McDowell.
Makes one 9-inch cobbler
1 1⁄4 c all-purpose flour
1⁄2 c whole-wheat flour
1⁄3 c light brown sugar
1 1/2 tsp baking powder
1⁄2 tsp baking soda
1⁄2 tsp salt
6 Tbsp cold unsalted butter, cut into 1⁄2 inch cubes
1⁄2 c buttermilk
1 large egg
1 tsp vanilla extract
6 heaping c strawberries, sliced
1 Tbsp lemon juice
1⁄3 c granulated sugar
1⁄4 c cornstarch
Turbinado sugar, as needed 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 — 35-40 minutes. Cool 5-10 minutes before serving warm.
Looking for more great baking recipes? Don’t miss McDowell’s cookbook, The Fearless Baker.