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| The classic, old fashioned "Cuppa" cobbler, made with fresh strawberries. |
Fresh Strawberry Cobbler
Early Louisiana strawberries have been so abundant and affordable since their arrival, that they've been a regular purchase on our grocery list all month. Now we're starting to see the Florida berries show up in the markets.
Although The Cajun doesn't, I love pretty much all fruit, but I am especially happy when I see strawberries start showing up every year. Not only do I enjoy eating them, it also means, among other things, that spring is around the corner. Though we don't see much of a winter here in the Deep South, we do live in a drab, colorless world after that first freeze hits us. It's nice to know that color is on the way again!
Though like everybody else, I enjoy a good strawberry recipe every now and again, I think strawberries are best all on their own, or maybe rolled in a little granulated sugar if they aren't quite sweet enough on their own. I had some in the fridge that were needing to be used up, right about the same time I had a taste for something warm and sweet and cake-like, so I thought a cobbler would be a great way to get that sweet tooth satisfied. It was a chilly evening and a cobbler seemed perfect. Crazy spring weather we're having across the country this week. There is a freeze warning tonight, even here in the coastal Deep South!
This recipe is really just the same basic "Cuppa" cobbler batter, that's been around forever and the one that I still use for a basic cobbler, adapted just a bit for strawberries by leaving out the cinnamon, and giving the strawberries a little extra boost with lemon zest.
When I make this, I prefer to put the fruit on the bottom and pour the batter on top, though a lot of folks prefer the reverse - pouring the batter in the bottom and topping with the fruit, so that the batter puffs up around the fruit. To me that sort of suffocates the batter and hinders it from forming the cake texture that I prefer, so I do mine in the reverse. Fruit on the bottom, batter poured over the top, so that the warm stewed fruit on the bottom is more like pie filling, topped with cake. Either way is good though, so if you prefer your fruit on top, then go for it!
Now... in my little ole opinion, this comforting cobbler doesn't need a single thing, but I sure wish I'd of had me a little leftover vanilla ice cream to go with, or at least some heavy cream I could of whipped up... but I happened to be out of both. Doesn't matter - this simple cobbler really does stand all on it's own.
Here's how to make it.
Preheat oven to 325 degrees F. Clean, rinse and drain the strawberries; slice. Combine the sliced strawberries with 1/3 cup of the sugar. Depending on the sweetness of your strawberries, you may need more or less to sweeten them.
Toss and set aside to macerate, stirring occasionally. Once the sugar is dissolved well, taste and add additional sugar if needed and let sit until the juices re-form. Stir in lemon juice.
Butter an 8 x 8 inch casserole dish; set aside. Whisk together the flour, the remaining sugar and the lemon zest. Beat together the milk and egg, add to the flour mixture, along with the melted butter and whisk until smooth.
Distribute the strawberries evenly into the prepared baking dish and pour the batter over the top. You may also do it in reverse, batter first, topped with berries, and some folks put the butter in the bottom, then the fruit and batter, or the batter and then the fruit. It's all good.
Bake at 325 degrees F for about 55 minutes to one hour, or until golden brown on top. Scoop into individual dishes and serve warm with a drizzle of cream, a dollop of whipped cream or a scoop of homemade ice cream.
Try not to eat every bit of it yourself - not that I'd know a thing about that! {wink, wink} Double ingredients for a 9 x 13 inch baking dish, if you have more folks to share it with.
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Recipe: Fresh Strawberry Cobbler
©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 1 hour | Yield: About 4 to 6 servings
Ingredients
Instructions
- 1 pound of fresh strawberries, rinsed, drained and sliced
- 1 cup of granulated sugar, more or less, divided
- 1 teaspoon of lemon juice
- 1 cup of self rising flour
- 1/2 teaspoon of lemon zest
- 1 cup of milk
- 1 large egg
- 1/3 cup of melted butter
Preheat oven to 325 degrees F. Combine the sliced strawberries with 1/3 cup of the sugar, toss and set aside, stirring occasionally. Once the sugar is dissolved well, taste and add additional sugar if needed and let sit until the juices re-form. Stir in lemon juice. Butter an 8 x 8 inch casserole dish; set aside.
Whisk together the self rising flour, the remaining sugar and the lemon zest. Beat together the milk and egg, add to the flour mixture, along with the melted butter and whisk until smooth. Pour the strawberries evenly into the prepared baking dish and pour the batter over the top. Bake at 325 degrees F for about 55 minutes to one hour or until golden brown on top. Serve warm with a drizzle of cream, whipped cream or homemade ice cream. Double ingredients for a 9 x 13 inch baking dish.
Cook's Notes: Depending on the sweetness of your strawberries, you may want to add more or less sugar when you macerate them. Always taste them first, then make adjustments.
Source: http://deepsouthdish.com
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©Deep South Dish
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