Recipe Courtesy of BAKE magazine, Winter 2016
I was in dessert heaven with this fabulous cobbler. If asked, I would have a hard time pin-pointing my favorite fruit, but with one bite of this comforting cobbler, I would have to say it is strawberries. Even as a child my favorite dessert (and sometimes breakfast) request was for strawberries and cream. To me, the sweetness of a ripe strawberry is naturally decadent.
If you like to bake, look for the seasonal all-things-baking magazine aptly named BAKE at your grocery store or book store. The Winter issue is fabulous; from desserts to breakfast dishes to breads, this magazine is filled with not only superb recipes but fabulous photos as well. The beauty of this recipe for a Strawberry-Apple Cobbler is that you are using frozen strawberries–strawberries that were picked at the prime of their season, blanched and then flash frozen so that they can be enjoyed even now in the coldest winter months. The combination of sweet strawberries and sliced tart apples is divine. The addition of cornstarch into the base makes for a thick and bubbly fruit filling, and the homemade butter-cream biscuits are divine. The perfect accompaniment to a bowl of this warm cobbler is (you guessed it!) creamy, vanilla bean ice cream.
(To view this recipe, click on the blue title of the blog post above*)
‘Strawberry-Apple Cobbler’
Ingredients:
- Recipe Courtesy of Winter 2016 BAKE magazine*
- 1 (16 oz.) package frozen strawberries, thawed
- 3 Tablespoons cornstarch
- 1 cup sugar, divided
- 1/2 cup butter, divided
- 2 Granny Smith apples, sliced
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
Directions:
- Preheat the oven to 400 degrees.
- In a 10-inch cast-iron skillet, combine strawberries, cornstarch and ½ cup of sugar. Cook over medium heat until bubbly and thickened, 3-4 minutes. Remove from heat and stir in ¼ cup butter and apples. Set aside.
- In a medium bowl, whisk together flour, baking powder, and remaining ½ cup sugar. Using a pastry blender of 2 forks, cut in remaining ¼ cup butter until mixture is crumbly. Gradually add cream and vanilla, stirring just until dry ingredients are moistened.
- Divide dough into 5 equal parts, and drop on top of cobbler. Bake until browned and bubble, about 25 minutes, covering with foil to prevent excess browning.
Tagged: apples, bake, BAKE magazine, biscuits, cobbler, dessert, strawberries, strawberry-apple cobbler
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