The strawberries in our garden are producing a couple pints of ripe berries a day right now. And if the dozens of photos in my News Feed are any indication, local “pick your own” farms are yielding a similar robust crop of strawberries this season!
Seriously, I just saw a photo where one friend pick 13 pounds of strawberries in 20 minutes.
That’s a lot of strawberries.
Whether it’s because of a CSA delivery, a garden that’s gone crazy, or spectacular deal at the farmers’ market, having an abundance of any type of produce can be overwhelming. Especially with berries. One day they’re picture perfect, and the next day they’ve suddenly transformed into a field of mold.
One great way to manage an overabundance of strawberries is to freeze them. Cut the tops off, then spread them in a single layer on a baking sheet, and place them in the freezer until they’re completely frozen. Then store them in a freezer zip top bag until you’re ready to make a smoothie, bake some muffins, or – forget cooking – simply replace the ice cubes in your fruity cocktail with a few frozen berries!
I first learned about cobbler while living in Savannah, Ga.
Not buckle, not crumble, but C-O-B-B-L-E-R.
True cobbler, in my book, isn’t fruit in a casserole dish topped with biscuits. Nor is it fruit in a baking dish sprinkled with an oatmeal crumb topping. Both of those sound yummy, but cobbler they are not.
To me, a cobbler is ooey-gooey. It has buttery, crispy edges, and it melts in your mouth. It’s made with a batter, not a topping.
See those golden, crispy edges? It’s because the recipe calls for a stick of melted butter into which the batter’s poured. YES, a stick of butter.
Don’t worry; you’ll be fine. Onward to the star of this recipe show…
The strawberries in our garden are pretty small – like, bite-sized. I leave them whole when I make my strawberry cobbler, which gives a nice texture to each bite. If your strawberries are gigantic, however, you may want to cut them in half. Use your judgement; this cobbler is no fail!
Whole strawberries or not, my favorite part of this cobbler (buttery edges aside) is that the juices start oozing out of the gooey crust that forms while it’s baking. And that’s just super yummy.
- 1 pint strawberries, tops removed and halved if huge
- 1 stick salted butter
- 1 cup + 1/4 cup granulated sugar
- 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 3/4 cup whole milk
- Combine the strawberries and 1/4 cup sugar into a small bowl. Set them aside.
- Meanwhile, place the stick of butter on the bottom of a 2-quart deep baking dish, and then set it in the oven to melt while the oven preheats to 350°F.
- In a large mixing bowl, whisk the flour, 1 cup sugar, baking powder, salt and milk together until the batter is smooth. It will seem thin and runny – this is perfect.
- Once the butter has melted in the baking dish, carefully pull it out of the oven. Pour the batter over top the butter, and DO NOT STIR.
- Next, spoon the strawberries over top the batter and butter, and again DO NOT STIR.
- Place the baking dish back in the oven and cook the strawberry cobbler for about 35 minutes, or until the edges are bubbly and the top is golden brown.