By now you should have figured out that I love strawberries, and every year, I look forward to the spring’s bounty of this nearly perfect fruit. But sometimes, I buy a carton and excited to eat every last one. Then the week gets away from me, and I have a quart of strawberries that are on the cusp of turning.
Well, that is when I get out my baking dishes for a yummy strawberry cobbler that I adapted from the Pioneer Woman’s blackberry cobbler #1 recipe. This recipe is so simple, yet, dramatic in how it cooks up. I made a few tweaks to make it my own, but the base recipe is perfect for all sorts of summer fruits. You could also make in the winter using frozen fruits. This is pretty much a year-round crowd pleaser.
1 stick butter
1 cup sugar
1 cup self-rising flour
1 cup milk
2 cups fresh strawberries
zest and juice of one lemon
sugar to sprinkle over top
Melt butter in a microwavable dish. Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk. Mix well. Then, pour in melted butter, lemon juice and lemon zest. Whisk until well combined. Pour into a buttered a baking dish. I used a 10-inch tart dish.
Now rinse and slice the strawberries. Sprinkle strawberries over the top of the batter; distributing evenly. Sprinkle with sugar. I used a bourbon vanilla turbinado sugar.
Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly.
Allow to cool for 15 minutes, then serve topped with whipped cream. I didn’t sweeten mine, because the dessert was already pretty sweet.