I love finding new dessert recipes that look very easy to put together. When I ran across this recipe I knew I had to try it! Strawberries + Cobbler = Heaven!
Well I was actually quite surprised. I am most familiar with peach or raspberry cobbler and I was not expecting the sour flavor that this cobbler had. You don't bite into a strawberry very often and think, "SOUR!" But something about this dish made it taste much more sour than I was anticipating.
Now don't get me wrong, paired with some ice cream it was still very good. My hubby really liked the sour taste and didn't even think it needed ice cream. And the next day the sour taste seemed to have died down a bit and I enjoyed it a whole lot more.
So in conclusion this may not be a recipe that I would make very often or one that I would take to a get together because it really does have a surprising taste; however, we really enjoyed it and it is one that I would recommend (with disclaimers mentioned about) and will probably make again!
This recipe and picture are courtesy of How Sweet It Is and can be found at this site here: http://www.howsweeteats.com/2011/06/skillet-strawberry-cobbler/
Skillet Strawberry Cobblers
Adapted from How Sweet Eats*This listed recipe is HALF of the original. I don't have a cast iron skillet that is large enough for the original recipe. And this was plenty for my small family.
1 tablespoon butter
4 cups of strawberries
1/2 tablespoon white sugar
1 cup flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 tablespoon brown sugar
1/4 stick butter, softened and cut into cubes
1/2 cup buttermilk
1/2 tablespoon vanilla extract
1 tablespoon brown sugar
1 tablespoon butter, melted
vanilla ice cream for serving and fresh mint for garnish
Preheat oven to 425 degrees F. Slice strawberries – I slice a few in half, a few in quarters, and leave others whole for a variety. Toss with 1/2 tablespoon white sugar.
Heat a cast iron skillet over medium heat. Wait for 5 minutes until the entire skillet is hot, then add 1 tablespoon butter. Add strawberries and cook for 5-6 minutes to soften.
While strawberries are cooking, combine flour, baking soda and powder, salt and 1/2 tablespoon brown sugar in a bowl and mix. Add in cubed butter and mix with a fork or your fingers until the butter is in smaller crumbles and strewn throughout the mix. Make a well in the center and pour in buttermilk. Add vanilla extract and stir until mixture comes together.
Turn off heat under strawberries. Spoon globs of dough on top of the strawberries, scattering them all around. Melt remaining tablespoon of butter and drizzle over top of dough. Sprinkle remaining brown sugar on top. Bake at 425 degrees for 20 minutes, then turn down heat to 375 and bake for 10-15 minutes more. Serve with vanilla ice cream and fresh mint.