Strawberry Cobbler

A golden biscuit topping soaks up the rich sweetness of the strawberries as the filling bubbles away in the oven.

Strawberry Cobbler
Yields: 6 servings
  • 2 pounds fresh strawberries, hulled and quartered
  • ⅓ cup sugar
  • 2 tablespoons cornstarch
  • 1 cup all-purpose flour
  • 2 tablespoons plus 2 teaspoons sugar, divided
  • 1½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • ¼ cup cold unsalted butter, cubed
  • 1 large egg
  • ¼ cup whole milk
  • 2 tablespoons sliced almonds
  • Vanilla ice cream, for serving
  1. Preheat oven to 400°.
  2. For filling: In a large bowl, place strawberries. In a small bowl, stir together sugar and cornstarch; sprinkle over strawberries. Using your hands, gently toss strawberries until sugar mixture is completely moistened. Transfer to an 8×8-inch glass or ceramic baking dish. Place on a rimmed baking sheet.
  3. Bake, covered, for 10 minutes. Carefully stir strawberries. Bake, covered, 10 minutes more.
  4. For topping: In a large bowl, whisk together flour, 2 tablespoons sugar, baking powder, and salt. Using a pastry blender, cut in butter until crumbly. In a small bowl, whisk together egg and milk. Using a fork, stir egg mixture into flour mixture just until dry ingredients are moistened.
  5. Carefully remove strawberries from oven. Stir strawberries again, being sure to stir in any thickened juices at the bottom of the dish. Drop topping by 6 (¼ cupfuls) over strawberries. Sprinkle biscuits with almonds and remaining 2 teaspoons sugar.
  6. Bake until biscuits are golden brown and filling is bubbly, about 20 minutes. Serve with ice cream.