Easystrawberrycobbler Recipes

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Butter a 2-quart baking dish.
• Combine sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until thick and hot. Stir in strawberries, and remove from heat. Pour mixture into the baking dish, and dot with 2 tablespoons butter.
• Sift together the flour, sugar, baking powder, and salt. Cut in 3 tablespoons butter. Stir in cream. Mixture should be fairly soft. Spoon on top of berries.
• Bake for 25 minutes in the preheated oven, or until biscuit is golden brown and filling is bubbly.

Steps:

• Pre-heat oven to 375°F.
• Spread the sliced strawberries evenly in an 8 or 9 inch square baking dish.
• In a medium sized bowl, mix together the flour, baking powder and sugar.
• Add the egg, and mix (a fork works best) till crumbly and the dry ingredients are completely incorporated.
• Spread this over the berries.
• Dot with the butter cubes.
• Bake for 45-50 minutes, until the top is golden and the berries are bubbling.
• Cool slightly before serving.

Steps:

• For the filling: Position a rack in the center of the oven and preheat to 375 degrees F. Whisk together the jam, cornstarch, sugar, lemon juice and 2 tablespoons water in a large bowl until well combined. Add the strawberries and toss gently to coat evenly. Transfer the mixture to a 2-quart baking or gratin dish, using a spatula or the back of a large spoon to gently pack the fruit into an even layer. Set aside.
• For the topping: Pulse together the flour, 1/4 cup of the sugar, baking powder, and salt in a food processor. Add the butter and pulse until the mixture resembles coarse meal. Add 3/4 cup of the cream and the vanilla and pulse until the dough just starts to come together. Do not over mix.
• Spread the dough evenly over the strawberries, drizzle with the remaining 2 tablespoons cream and sprinkle with the remaining 2 tablespoons sugar.
• Place the cobbler on a baking sheet and bake until the topping is lightly browned and the fruit is bubbling, about 1 hour. Let the cobbler cool completely before serving, 2 to 3 hours. Serve with vanilla ice cream.

Steps:

• Preheat the oven to 375 degrees F. Butter a large (10-inch) cast-iron skillet.
• Stir together the strawberries, sugar, cornstarch, lemon zest, lemon juice and vanilla in a medium bowl. Set aside to allow the strawberries to macerate while making the biscuit dough.
• Stir together the flour, granulated sugar, brown sugar, baking powder and salt in a medium bowl. Press the cubed butter into the flour with your fingers or a pastry cutter until the mixture resembles wet sand. Gradually mix in the half-and-half with a rubber spatula until a wet shaggy dough forms.
• Pour the macerated strawberries into the prepared skillet, then drop large spoonfuls of the biscuit dough on top, leaving some space between each. Sprinkle the coarse sugar on top of the dough and place the skillet onto a rimmed baking sheet. Bake until the biscuits are golden brown and cooked through, 40 to 45 minutes. Let cool 10 to 15 minutes before serving. Serve with vanilla ice cream.

Steps:

• Preheat oven to 350
• melt butter in 9 x 13 pan in oven.
• In medium sauce pot over medium heat add strawberry's, water, and 1 cup of the sugar, and the juice of the lemon bring to boil and simmer 10 minutes.
• Meanwhile, mix together flour, milk, and the rest of the sugar.
• Pour flour mixture on top of melted butter. Don't Stir!
• Add strawberries and the syrup on top of the flour mixture. Don't Stir.
• Bake for 35 minutes. Serve warm with vanilla ice cream.

Steps:

• Preheat oven to 375°F. Melt butter in 9- by 13-inch baking pan. Mix together strawberries and sugar. Put in saucepan; bring to boil. Set aside. BATTER: Mix together sugar, flour and milk. Blend until moistened. Pour batter over melted butter. Put strawberry mixture over batter. Bake 30 minutes. Delicious with vanilla ice cream.

Steps:

• In a bowl, combine sugar, cornstarch and berries. Transfer to a greased 11x7-in. baking dish. Dot with butter. , In another bowl, combine muffin mix and milk just until blended; drop by tablespoonfuls onto strawberry mixture. Bake at 425° for 18-22 minutes or until golden brown and bubbly.

Steps:

• In a small mixing bowl, combine flour, sugar, salt, and baking soda, and stir until well incorporated.
• Add butter and milk and mix in until wet dough forms.
• In a small ramekin, combine strawberries and powdered sugar until dissolved.
• Add the dough to the top of the strawberry mixture and microwave for 90 seconds.
• Allow to cool and garnish with whipped cream.
• Enjoy!

Steps:

• Pour pie filling into a greased 13x9-in. baking dish. Bake at 350° for 5-7 minutes or until heated through. , Meanwhile, in a small bowl, cream butter and cream cheese until light and fluffy. Beat in vanilla. , Place cake mixes in a large bowl; cut in cream cheese mixture until crumbly. Sprinkle over hot filling. Bake 25-30 minutes longer or until topping is golden brown.

Steps:

• Preheat oven to 400º. Grease 2 quart baking dish with butter.
• In a medium saucepan, combine sugar, cornstarch, water, and strawberries. Cook over medium heat, stirring constantly, until thick and hot. Pour mixture into the prepared baking dish. Dot with 2 tablespoons butter.
• Dough: In a bowl, combine flour, baking powder and salt. Blend in 3 tablespoons butter. Stir in half and half. Mixture will be soft. When you spoon dough onto the berries, it will probably sink to the bottom. Just try to spread as best you can. It comes out good in the end.
• Bake for about 20 to 25 minutes in the oven. When almost done, mix the 1/4 cup butter and 1/4 cup brown sugar and heat them in a saucepan or in the microwave. When heated, brush it on top of the cobbler and bake another 5 to 10 minutes.

Steps:

• Preheat oven to 375 degrees with racks in middle and bottom. Line a baking sheet with aluminum foil and place on bottom rack to catch any juices that might bubble over. Stir together berries, sugar, cornstarch, salt, and lemon juice. Transfer to a 2 1/2-quart baking dish.
• Whisk together flour, sugar, baking powder and salt. Cut in butter until the largest pieces are the size of small peas. Add cream, and use a fork to incorporate, stirring until a soft sticky dough forms. Dollop dough over filling, dividing evenly into 9 pieces. Brush with cream and sprinkle with sugar.
• Bake until biscuits are golden brown and filling is bubbling in the center, about 1 hour and 10 minutes. Cool at least 1 hour before serving. Serve warm or room temperature with a scoop of ice cream or drizzled with heavy cream, if desired.