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.
Serving size: 6
Calories per serving: 501
1/3 cup strawberry jam
1/4 cup cornstarch
1/4 cup granulated sugar
1 tablespoon fresh lemon juice
2 pounds strawberries, hulled and quartered
1 3/4 cups all-purpose flour
1/4 cup plus 2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon fine salt
6 tablespoons cold unsalted butter, diced
3/4 cup plus 2 tablespoons cold heavy cream
1 teaspoon vanilla extract
vanilla ice cream for serving
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.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.