I wanted something with strawberries that was easy. I saw this recipe and made a few minor modifications and this is what I came up with. Rather than putting the cobbler batter on top of the strawberries and then baking, the fruit is placed on top of the batter and it puffs up around it.
Strawberry Blueberry Cobbler
4 Tablespoons butter
1/2 cup sugar
Zest from one lemon
3/4 cup flour
3/4 teaspoons salt
1 1/2 teaspoons baking powder
2/3 cup milk
1 teaspoon vanilla
1 lb clamshell of strawberries, about 4 cups
1/2 cup blueberries fresh or frozen and thawed, optional
You can make this without the blueberries. The fresh ones I had weren’t the greatest so I set out some frozen on a plate and let them thaw. Then I spooned them up leaving the juice behind so I didn’t color the batter blue.
Preheat the oven to 350°. While it is heating wash and cut the strawberries into quarters.
Place the butter in an 8X8 baking dish and pop in the oven for a few minutes to melt the butter, about 4 minutes.
In a medium bowl mix the sugar and the lemon zest. Rub with your fingers to release the lemon oils.
Add the flour, salt and baking powder and whisk to mix. Then add the milk and vanilla and mix until smooth.
By this time the butter should have melted. Remove the baking dish from the oven and place on a heat proof surface it will be hot!
Pour the batter into the butter and then add the strawberries. Remove the thawed blueberries with a slotted spoon, if using frozen, and sprinkle them evenly over the strawberries.
Bake until the batter is golden and set in the middle, about 45- 50 minutes.
Cool for 15 minutes before serving. Warm is best!
Serve with whipped cream, or even better, ice cream!
This was a fast and easy cobbler. There is no fussing to plop cobbler batter evenly on top of the fruit. The lemon zest added a brightness to the flavor.
A perfect summer dessert.
