Strawberry cobbler

Sometimes you just want a little something to satisfy your sweet tooth.

Sometimes you’re just in the mood for one serving size—crazy I know.
And if you have some fruit (preferably one that bakes wonderfully) and a couple of pantry and fridge basics you got a versatile dessert. 

I had some leftover strawberries, and some near expiration buttermilk so naturally (LOL), I thought why not make a one-serving strawberry cobbler with a buttermilk biscuit topping. 

Roasting not only bakes the fruit into a slightly soft state, but also brings out a sweetness that pairs well with a rich and buttery biscuit topping. 

No strawberries? No worries! You can cobbler-fy many different fruits. Try whatever is in season, or you could even mix a few fruits together if you’re feeling adventurous. 

Also, if you don’t have any buttermilk on hand, regular milk will work just fine.

This recipe is all about flexibility. So take some creative liberties and have fun with it. 

Baker’s note: What is “the basics”?

When you hear the phrase pantry or fridge basics–it’s referring to versatile, frequently used food or ingredient items that are always in stock in a home. Obviously the basics can mean different things to different people, cultures and dietary needs. So it’s all about context. I imagine in a typical north american baker’s home the basics refer to flour, butter, milk, etcetera.

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Strawberry Cobbler

Yield: 1

Author: Alicia Maxey

Prep time: 5 MinCook time: 30 MinInactive time: 15 MinTotal time: 50 Min

This single serving strawberry cobbler is an easy, low maintenance, delicious dessert that’s perfect for the days when you just need something a little sweet.

Ingredients

Strawberry filling

• 1 ⅓ cup strawberries (200g), cut into pieces
• ¼ cup (50g) white granulated sugar
• 1 Tbsp of lemon juice
• ½ Tbsp cornstarch
• A pinch of salt

Biscuit Topping

• ¾ cups (90g) all-purpose flour
• ½ tsp baking soda
• ½ baking powder
• 2 Tbsp butter, unsalted, cold, cut into pieces
• ¼ cup (60g) buttermilk, cold

Instructions

Prepare the filling

1. Preheat the oven to 350°F, and place the rack in the middle of the oven.
2. In a medium bowl add the strawberries, sugar, lemon juice, cornstarch, and salt. Mix until strawberries are evenly coated.
3. Pour into a small to medium sized oven safe baking dish. I used a small dutch oven, but a ramekin can work as well.

Prepare the biscuit topping

1. In another medium bowl whisk together the flour, baking soda, and baking powder.
2. Add in the cold butter pieces and toss so that the pieces are coated in flour.
3. Crush the butter pieces between your fingers while mixing into flour until the butter pieces are flat and pea sized.
4. Carefully mix in the buttermilk by using a fork until a crumbly dough forms, and most of the flour is combined.
5. Top the strawberry mixture with the biscuit crumble.
6. Place the baking dish on a baking sheet to catch any fruit filling that might bubble over.
7. Bake for 30-40 minutes or until the filling is bubbling or the biscuit topping is slightly golden brown.
8. Let rest for 10-15 minutes before eating.

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