Strawberry-Raspberry Cobbler
Total Steps
3
Ingredients
12
Tools Needed
1
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Apples & SparkleIngredients
- 2 pounds fresh strawberries, hulled, large berries halved
- 1 package 6 ounce fresh raspberries
- 1 tablespoon cornstarch
- 1/3-1/2 cups sugar(optional)
- 1 cup all-purpose flour
- sugar (1/4 cup plus 2 teaspoons)
- 2 teaspoons baking powder
- 1/4 teaspoons baking soda
- 1/4 teaspoons salt
- 1/3 cups buttermilk
- 4 tablespoons unsalted butter, melted and cooled
- 1/2 teaspoons fresh grated lemon zest
Instructions
Step 1
Preheat oven to 400 degrees f. In a large bowl, combine berries, cornstarch and sugar (1/3-1/2 c.). Add fruit to a 9-inch deep-dish pie plate (I used a 10-inch cast iron skillet). Bake on a foil-lined baking sheet until the fruit begins to release juices, 20-30 minutes.
Step 2
While the fruit is in the oven, prepare the topping. In a large bowl, combine flour, 1/4 c. sugar, baking powder, baking soda and salt. In a small bowl, combine buttermilk, butter and lemon zest. Just before taking the fruit out of the oven, add the wet ingredients to the dry ingredients. Mix until just combined (be careful to not over mix, or the cobbler topping will be tough).
Step 3
Remove fruit filling from the oven. Drop the dough by 8 even spoonfuls over the hot filling, spacing 1/2-inch apart. Sprinkle the top with the remaining 2 t. sugar. Return to the oven and bake until the topping is golden-brown and cooked through, 15-20 minutes. Cool at least 15 minutes before serving.