Friday, April 22, 2011

Strawberry Cobbler -- The Perfect Spring Dessert!

Over the past 3 years of making desserts at the Glass Onion, I have learned that folks love cobbler! I think it is just the ultimate homey, soul-satisfying sweet.

Recently, I have been making Strawberry Cobbler with gorgeous South Carolina berries, and it seems the perfect spring dessert topped with a scoop of vanilla ice cream!

Why not make some this weekend? Or come enjoy some at the GO today -- it's on the menu!

Seasonal Fruit Cobbler

Few desserts are as comforting as cobbler. You might as well be sitting at grandma's house wrapped up in a hand-knit afghan... Seriously, cobbler is that delicious and surprisingly easy to make. Use whatever fruit is in season, such as blackberries or blueberries in the summer, and apples in the fall. If you are using a fruit like apples or peaches, simply peel and slice them into manageable pieces. Serve this straight from the oven with vanilla ice cream, and you are sure to be everyone's best friend.

1 1/4 cups self-rising flour
1 1/4 cups sugar
1 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, cut into small pieces, then softened
¾ cup buttermilk

Whisk together the flour, sugar, and salt in a large bowl. Add the butter and work into the dry ingredients, rubbing together with your hands, until the mixture resembles sand. Add buttermilk and stir to combine.

Softened butter, for pan
4 cups seasonal fruit, such as berries, apples, or peaches
¼ cup sugar
2 tablespoons honey
1 tablespoon corn starch
Zest and juice of 1 lemon
1 teaspoon cinnamon
1 teaspoon kosher salt
½ teaspoon vanilla extract

Preheat oven to 400 degrees. Grease a 9-by-13-inch baking dish. Combine all of the filling ingredients in a large bowl; stir to combine. Transfer to baking dish. Top the fruit with large spoonfuls of the batter. (The batter does not need to cover the fruit entirely; it will expand during the baking process.) Bake for about 1 1/2 hours, until the top is golden brown and the dough has cooked through. If top becomes too brown and dough still needs to cook more, cover with foil. Serve with vanilla ice cream!

Yield: 8 to 10 servings

1 comment:

  1. Hmm, not sure what I did wrong but this didn't turn out for me. I had to make my own self rising flour so maybe that was it. I checked the cobbler after 60 minutes and the topping was already dark brown. The filling tasted delightful so I'll definitely try again using the real deal self rising flour and peek at it a little sooner to see if foil is necessary. I'm still dreaming of the most delightful strawberry/blueberry cobbler on a recent visit...