Strawberry Cobbler

It feels like summertime has arrived in the Bay Area.  Which means that I can finally say farewell to apples, pears, and oranges.  I love winter, but the fruit selection is a bit lacking.  Strawberries are filling the stalls at our local farmer's markets, and I've been buying them by the flat so expect plenty of upcoming posts featuring these gorgeous berries.

I found this recipe in June's Martha Stewart Living magazine.  The recipe is actually for raspberry cobbler, but any berry or combination would work.  There is a bit of cornstarch in the recipe so the filling is nice and thick, and the biscuit topping is to die for.  The recipe is easy, just requires quite a bit of baking and cooling time so plan accordingly.  A dollop of whipped cream or vanilla ice cream is the perfect compliment to this fruit filled dessert.

Strawberry Cobbler
adapted slightly from Martha Stewart 

Filling:

5 cups hulled and coarsely chopped strawberries
3/4 cup granulated sugar
2 tablespoons cornstarch
1/4 teaspoon coarse salt

Biscuit Topping:

1 3/4 cups all-purpose flour
1 3/4 teaspoons baking powder
1/4 cup granulated sugar
1/4 teaspoon salt
6 tablespoons cold unsalted butter
 3/4 cup heavy cream, plus more for brushing
 Sanding sugar, for sprinkling (optional)

Filling: Preheat oven to 375 degrees. Mix together raspberries, granulated sugar, cornstarch, and salt. Pour into a 9-inch square baking dish (2 inches deep).

Biscuit topping: Whisk together flour, baking powder, granulated sugar, and salt. Cut in butter until largest pieces are the size of small peas. Add cream, and use a fork to incorporate, stirring just until cream is absorbed (there should be lots of loose pieces).

Turn out dough onto a clean surface, and knead once or twice, gathering loose bits into ball. Pat dough to a 1 1/4-inch thickness. Cut into 9 rough squares, and place them on top of filling. Brush with cream, and sprinkle with sanding sugar.

Bake cobbler until bubbling in center and biscuit topping is golden brown and cooked through, about 1 hour (loosely tent with foil if biscuit topping gets too dark). Let stand at least 30 minutes before serving.

Linked to:
Crazy Sweet Tuesday 
Mrs Fox's Sweet Party