I know, I know. ANOTHER strawberry recipe? YES. They’re just so damn delicious and in season, I want to do all strawberry everything.
This great thing about this recipe is 1) you probably already have all the ingredients in your cupboard (minus the berries) and 2) you can substitute pretty much any fruit for the strawberries and get bangin’ ass results. I’ve done it with peaches, a combo of mangoes and strawberries, blueberries + blackberries… do you boo!
Fresh Strawberry Cobbler
makes 1 cobbler in 55 minutes
1 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1 egg, slightly beaten
1 quart fresh strawberries, rinsed and hulled
3/4 cup of white sugar
1/2 cup of brown sugar
1/2 stick unsalted butter, melted
Preheat oven to 350 degrees.
Sprinkle 1/4 cup of white sugar over the strawberries, toss gently and set aside.
Generously butter a 2 quart casserole dish. Add strawberry + sugar mixture and set aside.
In another bowl, add flour, baking powder and salt. Whisk together thoroughly.
Add brown sugar, remaining 1/2 cup of white sugar and one sligtly beaten egg to flour mixture. Work the flour, sugars and egg together with a fork until crumbly.
Spread crumble topping evenly over strawberries. Drizzle melted butter over the top.
Bake at 350 degrees for about 30-45 minutes until crust is browned.
You can be ratchet like me and eat it straight out the pie pan with a spoon :X
Or you can be fancy and serve it in a dish with whipped cream and a little spring of fresh mint.