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the rain has stopped, at least for now. it’s warm enough to have the windows open. i crave fresh air. spring is nearly here, and with that the start of strawberry season. asparagus too, which i have anxiously awaited since last spring, but for now berries take center stage in this easy, yet impressive, strawberry cobbler.
my daughter stella is tall. very tall. she was 5’10 by the time she was 13 with size 11 feet. but until a year ago never had any interest in basketball. when the coach called last year and asked her to tryout, she reluctantly did, and it was love at first basket.
her freshman season she played some, but this year she not only started but was made team captain. when she asked to try out for a traveling comp team i said sure. it’s very pricey, and the travel is intense, but this is something way out of her comfort zone. plus, neither one of us really thought she’d actually make the team with her being so new to basketball…
naturally she not only made the team, but made the elite team. the team with the most travel tournaments. so if you need me between now and august, you can find me on a basketball court.
obviously we were thrilled. a little scared, but thrilled.
what does this have to do with strawberry cobbler? this is how we celebrated the good news yesterday.
easy strawberry cobbler
- 24 ounces strawberries, hulled, and sliced
- 2 Tbsp lemon juice
- 1 cup sugar - divided
- 3 Tbsp cornstarch
- 1/8 tsp nutmeg (optional)
- 1 1/2 cups flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 6 Tbsp cold butter, cut into small pieces
- 3/4 cup cream
- preheat the oven to 350°
- in a large bowl combine strawberries with lemon juice
- in another bowl combine 1/2 cup sugar with cornstarch and nutmeg if using
- pour sugar over berries, and toss to combine well
- mix flour, baking powder, and salt then cut in the butter until your mixture resembles coarse crumbs
- using a fork stir in the remaining sugar and slowly add the cream
- on a lightly floured surface, knead the dough a few times, then roll (you can roll to fit the size of your baking dish - i used my 9 inch skillet but a 9x9 baking dish also works, or use cutters to make shapes)
- pour berries and all their juices into a buttered baking dish or skillet
- top with biscuits
- bake 45-50 minutes until the fruit is bubbling and the crust is lightly browned
- serve warm with whipped cream or vanilla ice cream
fruit desserts are my jam, but pie and i do not see eye to eye. a biscuit topping i can handle, and with spring right around the corner, i made biscuit flowers. you can roll the biscuits to any shape you desire, or drape the dough over the top, no cutting needed.
busy or not, i don’t plan on letting spring go by without a few more strawberry cobblers for