Thursday, June 6, 2013

Fresh Strawberry Cobbler

Very easy to put together and my favorite dessert...of all least for now!

The crust is homemade from  Lara G's blog, "Recipe Shoebox", and it is flaky and delicious!

Fresh Strawberry Cobbler
(Yield: 9x13 pan)

3 large (1 lb.each) containers fresh strawberries
1 cup sugar
3 Tablespoons cornstarch
1/4  to 1/2 cup water (see tips*)
1 teaspoon lemon juice
Pie Crust (see recipe link below)

Wash and hull strawberries. Cut largest strawberries in half.

In a LARGE bowl, stir together sugar, cornstarch, water, and lemon juice. Add strawberries and stir thoroughly...set aside for 20 minutes, stirring occasionally.

Preheat oven to 375 degrees Fahrenheit.

Prepare pie crust (see recipe link below). Roll out crust, (and use pizza cutter or knife to cut crust into long strips, if desired).

Place strawberry/sugar mixture in 9x13 pan. Place pie crust over fruit mixture. Sprinkle top of crust with coarse sugar, such as raw sugar. Place pan in preheated oven for 30 to 40 minutes or until fruit is bubbly and crust is lightly browned. (May want to place baking sheet on rack below catch any drips). Remove from oven and let sit for approximately 30 minutes before serving.

Use only 1/4 cup water (as opposed to 1/2 cup) in recipe if less juice is desired. If using 1/2 cup water in recipe, the end result will be juicy, but will thicken considerably once refrigerated for several hours.

If you like your crust browned more than golden, turn the broiler on low for about 1 minute...WATCH CAREFULLY!!!

Optional:  Serve with vanilla ice cream.

RECIPE:  Perfect Pie Crust

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