I opted to stay indoors and bake. I made another recipe from Bake from Scratch magazine: strawberry-apple cobbler. I was drawn to the recipe's combination of fruits, and since I just bought my first cast-iron skillet this month, I thought this would be the ideal first recipe. It calls for frozen strawberries, perfect during these cold winter months when fresh strawberries are impossible to find. The biscuit portion of this cobbler is delightful -- sweet and buttery, crisp on top and cakey below, but not soggy. I used organic all-purpose flour to make the dough. The cobbler filled the house with the most wonderful aroma as it was baking!
When I told my husband I was making a cobbler, he turned up his nose (he is not a fan of cobblers, but I was going to make it anyway). Of course he's always willing to try anything I bake; he's open-minded like that. Well, he loved it. This is the first cobbler I can recall him really liking. The strawberry flavor dominates over the apple, which appeals to him, but the two fruits pair very well. I think this is my favorite cobbler recipe ever. It would be fantastic served warm with a scoop of vanilla ice cream.
16 oz. bag frozen strawberries, thawed
1 cup granulated sugar, divided in half
3 tablespoons cornstarch
4 tablespoons (1/4 cup) unsalted butter, cut into pieces
2-1/2 Granny Smith apples, peeled, cored and thinly sliced (recipe calls for 2, but I suggest increasing the amount of apple)
1-1/2 cups all-purpose flour
2 teaspoons baking powder
4 tablespoons (1/4 cup) unsalted butter, cold, cut into pieces
1 cup heavy whipping cream
1 teaspoon vanilla extract
1. Preheat oven to 400 degrees F. In a cast-iron skillet, combine the strawberries, cornstarch and 1/2 cup sugar. Cook over medium heat, stirring, until bubbly and thickened, 4 to 5 minutes. Remove from heat and stir in the 4 tablespoons of cut-up butter and the sliced apples. Stir to combine, and set aside.
2. In a medium bowl, whisk together the flour, baking powder and remaining 1/2 cup sugar. Using a pastry blender or two knives, cut in 4 tablespoons butter until mixture is crumbly. Gradually add cream and vanilla, stirring just until dry ingredients are moistened.
3. Divide dough into 5 equal parts and dollop on top of the fruit in the skillet. Bake until browned and bubbly (note: recipe says to bake for 25 minutes, but I had to leave my cobbler in for an additional 8 or 10 minutes, as the dough was not fully baked). Cover top with foil if needed to avoid cobbler from getting too brown. Serve warm.
Recipe: Bake from Scratch
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