So I’ve realized some valuable information about myself…I do really poorly with changing time zones. I always try to seamlessly transition into my new schedule, but this week has been proof that it just doesn’t work that way for me. When we came back from Italy I needed a whole week to feel normal again. Let’s hope that my 3 hour West coast time change only takes a couple of days? Luckily my week in the glorious sunshine was so lovely that I’m forgetting my grogginess and trying to remember how much I loved California.
One of my favorite things about my time there was the constant presence of perfectly fresh and ripe produce at every turn. I ate so many juicy plums and nectarines, berries, and grapes galore. I came back to New York dying to stock our fridge with every fruit possible- as during this mid 90s heat wave- nothing sounds yummier.
This cobbler was made from a quart of the most ripe and juicy strawberries from the greenmarket. I purposely left the filling on the juicy side, thinking that some strawberry juices would be so yummy drizzled over a scoop of vanilla ice cream. The biscuit topping is so tender and light which makes this a perfect summer dessert. (And confession- I subbed the ice cream for vanilla greek yogurt and had some leftovers for breakfast- so good!!)
- 3 cups strawberries, hulled
- 1/2 cup white sugar
- 1 tablespoon cornstarch
- 1/4 cup lemon juice
- 1 tablespoon water
- 2 tablespoons butter, diced
- 1 cup all-purpose flour
- 1 tablespoon white sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 tablespoons butter
- 1/2 cup half & half
- zest of 1 lemon
- raw sugar for sprinkling
- Preheat oven to 400F.
- In a medium sauce pan combine sugar, cornstarch, lemon juice and water. Cook over medium heat until thick and warm. Add strawberries and stir to coat.
- Pour into an 8x8 baking dish and dot with butter.
For the topping:
- In a medium bowl stir together the flour, baking powder and salt. Cut in the butter and use your hands to work it into the dry mixture until crumbly. Stir in the half & half and zest. Mixture will be soft.
- Scoop the biscuit dough over the berries and sprinkle with raw sugar.
- Bake for 25 minutes or until biscuits are slightly golden and berries are bubbly. Allow to cool slightly and serve warm with ice cream.
Recipe adapted from: All Recipes
Nutrition Information:Yield: 8 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g