I had been wanting to make cobbler dessert for a long time now, but I never really got a chance to do it. The factor that was often holding me back is the large serving portion of recipes that I found online. I used to bake large portions of dessert but I realized that it wasn’t really working for me. I often ended up with leftovers even after sharing it with my friends. So I thought, it’s time for me to make a change, a huge change and that is switching to a small batch recipes.
I already started a lot of small batch recipes, some of them I found online and some of them are my own. I like the way that small batch recipes turned out, it fits perfectly the portion that I can enjoy and share. Although sometimes, I have to admit I keep it all to myself. Well, most of my small batch recipes in my sites are either single serve (for one) or serving for Two and the most will be four. So which means, even with the maximum of 4 pieces/slices, that still works for me.
This Strawberry Cobbler is for two, or one if you don’t like to share. I normally have cobbler with ice cream this is why I think this portion is a good size for two. Anyway, this recipe can be easily doubled or tripled for larger batch. It is not as tricky and as sensitive just like the other recipes such as cake. Aside from being a small batch, one thing a like about this cobbler, or maybe cobbler in general is that a portion of this can be made in advance. I like to make 4 pieces of biscuit and keep it frozen until I am ready to use it. This way, whenever I find fresh fruits that are great for cobblers like blueberry, peaches or a combination of any berries I can easily make the cobbler. Although, the biscuit itself is so easy to make, you don’t have to worry if you don’t like to use frozen biscuit. The biscuit of the cobbler has a slightly crunchy shell which I like a lot. I find that this texture goes well with Homemade Strawberry Ice Cream and the chunky sweet jam texture of strawberries. Let’s get started!
- 1 1/4 cup ripe but not overly ripe strawberries – cut into quarters
- 2 tbsp granulated sugar (increase sugar if the strawberries are not sweet)
- 1 tbsp corn starch
For the biscuit:
- 1/2 cup all-purpose flour
- 3/4 tsp teaspoons baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 1 tablespoons unsalted COLD butter, diced
- 1/4 cup buttermilk (to make your own buttermilk, add 2 tsp lemon juice or white vinegar in 1/4 cup of milk. Let sit for 5 minutes until it starts to curdle)
- 1/8 teaspoon fresh lemon zest
- coarse sugar, for sprinkling on top before baking (optional)
Note: For a bigger batch that serves 4-5, simply double the ingredients measurement.
- Preheat the oven to 350F.
- Wash and cut strawberries in quarter slices. Add them to a bowl with the sugar and cornstarch. Stir very well, and then set aside in the refrigerator while you make the biscuit
- In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Add the butter to the mixture, and work it until it’s the size of peas. Use a pastry blender a fork or your fingers to smush the butter evenly throughout the flour.
- Next, in a small measuring cup, whisk together the buttermilk and lemon zest. Pour this over to the flour mixture, and stir until a wet dough forms.
- Place the dough on a floured surface, and knead a few times to bring it together, but do not over mix it. Stop once it comes together, the dough do not need to be smooth. The smoother it is, means that you over worked it and will result to a tough biscuit instead of a crunchy and flakey biscuit.
- Divide the dough into 2 and form it into a disk.
- Transfer strawberry mixture in a 5-6 inch round or oval baking dish, or 2 regular size ramekins. If you are using 2 ramekins, divide the strawberry mixture between the 2 ramekins. If you are using one baking dish, pour all the strawberry mixture in the dish.
- Put the 2 biscuit on top, brush top with milk and sprinkle with coarse sugar. This will give a brown top.
- Bake for 25 – 30 minutes or until the biscuits are golden brown and the fruit mixture is bubbling and thick.
- Biscuit can be made in advance and stored in the freezer. When ready to use, take out from the freezer and leave overnight in the refrigerator or leave at room temperature while you preheat the oven. You might need to adjust baking time 5 minutes at a time, until top tuns crunchy and brown.
Try it and let me know how it goes. Feel free to share this recipe and let’s get the community baking!♥