Try this Strawberry Cobbler recipe, or contribute your own.
- Carbohydrate 24.2773898059052 g
- Cholesterol 62.4010416650098 mg
- Fat 23.8605792706619 g
- Fiber 2.08242709132146 g
- Protein 4.25214260476639 g
- Saturated Fat 14.2985932810537 g
- Serving Size 1 1 Serving (200g)
- Sodium 272.231916876434 mg
- Sugar 22.1949627145837 g
- Trans Fat 2.32074082296174 g
- Calories 323 calories
Step-by-step
- Preheat oven to 350°.
- Melt the butter in a 13x9 inch baking dish or 10-inch cast iron skillet.
- Stir in ¼ cup granulated sugar with the strawberries and set aside.
- Whisk together the flour, baking powder and salt, then add the remaining cup of granulated sugar and whisk until well blended. Slowly stir in the milk and vanilla extract.
- Once butter is melted, slowly pour in the batter over the butter but do not stir.
- Then gently spoon the strawberries and any accumulated juices over the mixture and DO NOT STIR.
- Sprinkle the brown sugar over the top then bake for 45 mins to one hour until golden brown.
- Serve hot or room temperature with vanilla ice cream.
Stirring fruit directly into batter ruins a cobbler by preventing the natural rising agents from creating distinct layers of crust and filling. Bakers frequently commit this error, failing to realize that keeping components physically separated allows chemical reactions to occur correctly within the baking dish. Macerating the strawberries in granulated sugar for a few minutes draws out excess moisture via osmosis before the fruit ever hits the pan, preventing a soggy crumb structure. That extracted juice carries natural pectin, which thickens the surrounding sauce naturally as heat increases in the oven.
Melting a full stick of unsalted butter directly in a thirteen by nine-inch baking dish creates a high-fat thermal medium that fries the bottom crust while the top bakes. Pouring the flour, baking powder, salt, and milk mixture straight over that melted butter without agitation forces the denser batter to sink while the lighter fats push upward. Baking powder reacts with the moisture in the whole milk to release carbon dioxide bubbles, trapped by the protein matrix in the all-purpose flour. This inversion technique results in a crisp, golden-brown exterior surface enclosing tender pockets of fruit.
Brown sugar contains molasses, which introduces subtle acidity and introduces sucrose crystals that caramelize faster than refined white sugar when subjected to three hundred fifty degree Fahrenheit heat. Sprinkling that brown sugar over the un-stirred fruit layer provides immediate surface browning during the forty-five minute to one-hour baking window. Monitoring the visual cues remains essential; remove the dish from the oven only when the edges turn deeply golden and the center no longer jiggles. Allowing the dessert to rest permits the starches to fully gelatinize.
Adapting this formulation for different serving sizes requires maintaining proportional ratios between the flour, dairy, and added fats. Halving the components allows preparation in a standard eight-inch square pan while requiring a slightly reduced bake time of thirty-five to forty minutes. Leftovers store safely in an airtight container in the refrigerator for up to three days, though reheating gently in a conventional oven helps restore the crisp texture of the crust.
