SIMPLE STRAWBERRY COBBLER
Not only simple to prepare, but delicious as well. Serve with whipped cream or vanilla ice cream, if desired.
Provided by FlemishMinx
Categories Dessert
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Pre-heat oven to 375°F.
- Spread the sliced strawberries evenly in an 8 or 9 inch square baking dish.
- In a medium sized bowl, mix together the flour, baking powder and sugar.
- Add the egg, and mix (a fork works best) till crumbly and the dry ingredients are completely incorporated.
- Spread this over the berries.
- Dot with the butter cubes.
- Bake for 45-50 minutes, until the top is golden and the berries are bubbling.
- Cool slightly before serving.
Nutrition Facts : Calories 473.2, Fat 13.4, SaturatedFat 7.8, Cholesterol 77, Sodium 167, Carbohydrate 85.1, Fiber 3.7, Sugar 57.1, Protein 5.9
STRAWBERRY COBBLER I
Serve with cream or ice cream.
Provided by JJOHN32
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Butter a 2-quart baking dish.
- Combine sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until thick and hot. Stir in strawberries, and remove from heat. Pour mixture into the baking dish, and dot with 2 tablespoons butter.
- Sift together the flour, sugar, baking powder, and salt. Cut in 3 tablespoons butter. Stir in cream. Mixture should be fairly soft. Spoon on top of berries.
- Bake for 25 minutes in the preheated oven, or until biscuit is golden brown and filling is bubbly.
Nutrition Facts : Calories 249.1 calories, Carbohydrate 32 g, Cholesterol 39.5 mg, Fat 13 g, Fiber 1.6 g, Protein 2.4 g, SaturatedFat 8 g, Sodium 295.4 mg, Sugar 16.9 g
STRAWBERRY COBBLER SQUARES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h
Yield 18 servings
Number Of Ingredients 12
Steps:
- For the filling: Preheat the oven to 375 degrees F.
- Add the strawberries, granulated sugar, cornstarch and lime zest and juice to a bowl. Toss to combine and set aside.
- For the crust and crumble: In a food processor, combine the flour, butter, brown sugar and baking powder. Pulse until a loose crumb forms; continue to pulse as you add the cream.
- Grease a 9-by-13-inch pan with butter. Dump two-thirds of the flour mixture onto the prepared pan and press flat. Top with the strawberry mixture, spreading it into an even layer. Sprinkle over the remaining flour mixture, followed by the turbinado sugar.
- Bake the bars until the top is golden and the strawberry layer is thick and bubbling, 28 to 30 minutes. Remove and allow to cool.
- For the icing: Whisk together the powdered sugar and lime juice until smooth.
- Cut the cobbler into small squares and drizzle with the icing. Add to a platter and serve.
STRAWBERRY COBBLER
Baked with a golden biscuit topping, this springtime dessert makes the most of sweet strawberries. To ensure that the filling sets correctly, be sure to let the cobbler cool completely before serving.
Provided by Food Network Kitchen
Categories dessert
Time 3h20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- For the filling: Position a rack in the center of the oven and preheat to 375 degrees F. Whisk together the jam, cornstarch, sugar, lemon juice and 2 tablespoons water in a large bowl until well combined. Add the strawberries and toss gently to coat evenly. Transfer the mixture to a 2-quart baking or gratin dish, using a spatula or the back of a large spoon to gently pack the fruit into an even layer. Set aside.
- For the topping: Pulse together the flour, 1/4 cup of the sugar, baking powder, and salt in a food processor. Add the butter and pulse until the mixture resembles coarse meal. Add 3/4 cup of the cream and the vanilla and pulse until the dough just starts to come together. Do not over mix.
- Spread the dough evenly over the strawberries, drizzle with the remaining 2 tablespoons cream and sprinkle with the remaining 2 tablespoons sugar.
- Place the cobbler on a baking sheet and bake until the topping is lightly browned and the fruit is bubbling, about 1 hour. Let the cobbler cool completely before serving, 2 to 3 hours. Serve with vanilla ice cream.
FRESH STRAWBERRY COBBLER
Make and share this Fresh Strawberry Cobbler recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Beat 1/4 cup softened butter at medium speed with an electric mixer; gradually add 3/4 cup sugar, beating well.
- Add egg and vanilla, beating well.
- Combine 1 1/4 cup flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture.
- Spoon mixture into a greased 8-inch square baking dish.
- Arrange strawberries on top, cut side down.
- Combine 1/4 cup flour and 1/4 cup sugar; cut in 1/4 cup chilled butter with pastry blender until crumbly.
- Sprinkle over strawberries.
- Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean.
- Serve warm with ice cream or whipped cream.
Nutrition Facts : Calories 321.7, Fat 13.1, SaturatedFat 7.9, Cholesterol 55.9, Sodium 332.4, Carbohydrate 48.1, Fiber 1.7, Sugar 27.8, Protein 4.2
STRAWBERRY COBBLER
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
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.
STRAWBERRY COBBLER
This fruit cobbler offers the fresh-picked flavor of pie without the fuss of making crusts.-Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4-6 servings.
Number Of Ingredients 6
Steps:
- In a bowl, combine sugar, cornstarch and berries. Transfer to a greased 11x7-in. baking dish. Dot with butter. , In another bowl, combine muffin mix and milk just until blended; drop by tablespoonfuls onto strawberry mixture. Bake at 425° for 18-22 minutes or until golden brown and bubbly.
Nutrition Facts :
STRAWBERRY & ELDERFLOWER COBBLER
Celebrate British summertime with the flavours of elderflower and strawberries in this cobbler with a fluffy, dumpling-like scone topping
Provided by Esther Clark
Categories Dessert
Time 55m
Yield Serves 6-8
Number Of Ingredients 12
Steps:
- Heat the oven to 200C/180C fan/gas 6. Toss the strawberries in an oval, roughly 25cm, ovenproof dish with the vanilla, lemon, sugar and cordial. Roast in the oven for 10 mins, or until the strawberries are jammy but holding their shape. Remove the vanilla pod and discard. Mix a little of the strawberry juices into the cornflour, then add the cornflour mixture to the strawberries, combining well.
- For the cobbler topping, toss the flour with the sugar and a pinch of salt. Rub the butter into the flour mixture using your fingertips, then swiftly stir in 80ml buttermilk. If it looks dry, stir in the remaining 20ml. Spoon the cobbler mix over the strawberry base (about eight large spoonfuls), sprinkle over the demerara sugar and bake for 25-30 mins, or until the topping is lightly golden brown. Leave to rest for 10 mins, then serve with clotted cream or ice cream.Twist itSummer berries: Use a mixture of summer berries and up the sugar to 60g. Frozen summer berries work well - just leave out the cooking time for the fruit in step 1, toss the berries with the vanilla, lemon, sugar and cordial, then follow the method from step 2.Peach melba: Slice 3 ripe peaches and toss them with 400g raspberries in step 1 for a peach melba twist. Remove the elderflower cordial if doing this twist, and top the cobbler with flaked almonds before baking.Gooseberries: Simply use the same quantity of gooseberries and cordial, but increase the amount of sugar to 80g.
Nutrition Facts : Calories 290 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 25 grams sugar, Fiber 6 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
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STRAWBERRY COBBLER RECIPE | SOUTHERN LIVING
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Servings 8Total Time 1 hr
- Preheat oven to 375°F. Cut smaller strawberries in half lengthwise; cut larger strawberries into quarters lengthwise. Place strawberries, cornstarch, and 1/2 cup of the granulated sugar in a large bowl; stir to combine. Let stand 5 minutes. Spoon mixture into a 13- x 9-inch baking dish; spread in an even layer.
- Stir together flour, baking powder, salt, and remaining 1/4 cup granulated sugar in a large bowl. Cut butter into mixture using a pastry cutter or 2 knives until mixture resembles coarse crumbs. Add whipping cream to mixture, and mix together using your hands until just combined. Gather mixture into small clumps, and scatter over strawberries in baking dish. Sprinkle evenly with turbinado sugar.
- Bake in preheated oven until topping is very golden and crisp and strawberry mixture bubbles around edges, 35 to 40 minutes. Remove from oven; let stand at least 15 minutes or up to 1 hour. Serve with ice cream.
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