Strawberry cobbler
Source of Recipe
Boston Globe 6/03
Recipe Introduction
Serves 4 generously
List of Ingredients
FOR THE TOPPING
1 cup flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold butter, cut in 1/2-inch pieces
1 cup buttermilk
Recipe
1. Set the oven at 400 degrees. Have on hand a 9-by-9-inch square pan.
2. In a bowl, combine the flour, sugar, baking powder, and salt. Add the butter and use a pastry blender or two blunt knives to rub the butter into the flour mixture until the butter pieces are no larger than a dime.
3. Add the buttermilk and fold it in with a rubber spatula just until the mixture is combined. The batter will be thick and almost doughy.
FOR THE FILLING
4 to 5 cups strawberries, hulled and halved
1/3 cup cornstarch
1/2 cup sugar
G rated rind of 1/2 lemon
1. In a bowl, toss the berries, cornstarch, sugar, and lemon rind.
2. Transfer the berries to the pan. Pour the batter on top and use a spatula to spread it gently to the edges of the pan.
3. Bake the cobbler for 45 to 50 minutes or until the crust is golden brown. Serve warm, with ice cream or whipped cream.
STRAWBERRY RHUBARB FILLING
2 cups strawberries, hulled and halved
3 to 4 cups chopped rhubarb (cut stalks into 1/2-inch pieces)
1/2 cup granulated sugar
1/2 cup dark brown sugar
1/4 cup cornstarch
Use this filling if you want to add rhubarb to the berry cobbler. Make the cobbler crust as in the strawberry cobbler recipe and use the baking directions, too.
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