Southern Style Strawberry Cobbler Recipes

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SOUTHERN-STYLE STRAWBERRY COBBLER



Southern-Style Strawberry Cobbler image

Being an Alabama native, I've grown up in a Southern kitchen watching my mom and grandmother create many delicious dishes. My mom's specialty seemed to be desserts and this particular one will bring out the Southern belle in you!

Provided by Rachael N Reed Palmer

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 40m

Yield 8

Number Of Ingredients 9

3 tablespoons butter, divided
1 cup water
½ cup white sugar
2 tablespoons cornstarch
3 cups strawberries, hulled
1 teaspoon chopped fresh basil
1 (8 ounce) package refrigerated crescent rolls
1 tablespoon white sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart baking dish with 1 tablespoon butter.
  • Bring water, 1/2 cup sugar, and cornstarch to a low boil, stirring constantly, in a saucepan. Add strawberries and basil and stir to coat. Transfer mixture to the prepared baking dish. Cut 1 tablespoon butter into pieces; dot on tops of strawberries.
  • Unravel crescent rolls and rip into pieces, arranging them on top of strawberries as desired, adding as little or as much as you'd like. Melt remaining tablespoon butter in a microwave in a microwave-safe dish, about 10 seconds. Brush melted butter over crescent rolls. Sprinkle 1 tablespoon sugar and cinnamon on top.
  • Bake, uncovered, in the preheated oven until bubbly and golden, about 25 minutes, covering with aluminum foil for the last 5 minutes to prevent overbrowning.

Nutrition Facts : Calories 228.2 calories, Carbohydrate 31.3 g, Cholesterol 11.4 mg, Fat 10.5 g, Fiber 1.3 g, Protein 2.4 g, SaturatedFat 4.2 g, Sodium 252.3 mg, Sugar 18.7 g

STRAWBERRY COBBLER



Strawberry Cobbler image

The filling for these berry cobblers is made with basic ingredients like fresh strawberries, cornstarch for thickness, sugar for sweetness, and a touch of lemon juice. It's transferred to a baking dish and topped with flaky biscuits for the ultimate summer dessert. It's a tart twist on the southern classic.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h30m

Number Of Ingredients 13

2 pounds strawberries, trimmed and quartered (6 cups)
1 cup granulated sugar
1/3 cup cornstarch
1 teaspoon coarse salt
2 tablespoons fresh lemon juice
1 3/4 cups all-purpose flour
1/4 cup sugar
1 3/4 teaspoons baking powder
3/4 teaspoon coarse salt
6 tablespoons cold unsalted butter, cut into pieces
1 cup heavy cream, plus more for brushing
Sanding sugar, for sprinkling, optional
Heavy cream or ice cream, for serving (optional)

Steps:

  • Preheat oven to 375 degrees with racks in middle and bottom. Line a baking sheet with aluminum foil and place on bottom rack to catch any juices that might bubble over. Stir together berries, sugar, cornstarch, salt, and lemon juice. Transfer to a 2 1/2-quart baking dish.
  • Whisk together flour, sugar, baking powder and salt. Cut in butter until the largest pieces are the size of small peas. Add cream, and use a fork to incorporate, stirring until a soft sticky dough forms. Dollop dough over filling, dividing evenly into 9 pieces. Brush with cream and sprinkle with sugar.
  • Bake until biscuits are golden brown and filling is bubbling in the center, about 1 hour and 10 minutes. Cool at least 1 hour before serving. Serve warm or room temperature with a scoop of ice cream or drizzled with heavy cream, if desired.

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