Strawberry Cobbler

Hey, I'm John Kanell, and today on Preppy Kitchen, we're making an easy, delicious strawberry cobbler. So let's get started. First off, set your oven to 350 so it's nice and hot, and you're gonna wanna grab two pounds of beautiful strawberries. We're gonna hull them, halve them, and pop them into a bowl. When there's an abundance of beautiful fruit at the market, it is time to make a cobbler, a really easy dish that you can throw together and not worry about whether or not it's gonna come out right. It's a foolproof dessert that's delicious with a nice scoop of ice cream. My strawberries are all hulled and halved. I need to get these a little bit sweeter and express some of the juices out. So we're gonna add a third of a cup of granulated sugar. Just sprinkle that over the strawberries. You can give them a little bit of a mix too, just to make sure that they're all covered in sugar. I prefer using fresh strawberries for this, of course, but if you don't have them and you wanna make this, you could use frozen. Thaw the frozen strawberries, drain to remove the liquid, and pat them dry as well. Otherwise, there's just too much water in the recipe and the cobbler won't have the right consistency. Set those aside, and now we're gonna make our batter. So actually, before we get the batter together, I have some butter to melt. So grab nine tablespoons, or one stick, and one tablespoon of unsalted butter, and we're gonna pop this into our oven at 350 for about 10 minutes to warm the pan up and melt the butter. In you go. Now, into a large bowl, I'm adding 2 1⁄4 cups, or 270 grams, of all-purpose flour. There are different styles of a cobbler. Some have the fruit in the bottom with a drop biscuit on top. This is the style where you make the batter, top it with your delicious berries, and the batter rises and covers some of the berries. It's really just a delicious, easy recipe, and it's an American classic. The British colonists couldn't make a traditional suet pudding that they loved, so this was the improvised result. To sweeten and soften our batter, I'm adding 2 1⁄3 of a cup, or 133 grams, of sugar. Perfect. To puff things up, 2 1⁄2 teaspoons of baking powder. One. Two. And a half. Half a teaspoon of salt for contrast. Grab a whisk. Scale's done, and we're gonna mix this up. This recipe is also great if you bought a bunch of berries at the market and you haven't used them up yet, but they're about to go bad, like they're starting to get too soft. Perfect for a cobbler. Dry ingredients are mixed up. We're gonna set this aside now. This recipe is so fast that I actually have to stop. My butter needs to be in the oven for 10 minutes, and my strawberries need a little bit of time to macerate, so I'm gonna stop for five minutes and come back, then complete the batter so it's all ready at the same time. Since I have a couple of minutes, I just wanna mention I have 1 1⁄4 cups, or 300 mils, of whole milk. I'm gonna add two teaspoons of vanilla, and just give it a swirl. Okay, now this is ready to pour in and complete the batter in just a minute. We're just about at that 10-minute mark, so I have a trivet ready since I'm gonna work on the countertop. Do not want your hot pan on your countertop. Add your milk and vanilla right into the flour, and we're gonna stir this together until it is just combined. I want this to be a really tender, melt-in-your-mouth topping, and the secret to that is measuring your flour and not over-mixing the batter. Perfect. My batter's mixed. Grab that trivet, and we're gonna get our hot pan out of the oven carefully. Smells delicious already. By the way, if you like my videos, go ahead and hit that Subscribe button. There's two new recipes every single week. All right, our batter's ready to go into our pan. Mm. Try and distribute it evenly if you can. Kind of optional, but I'm just going to smooth it out a little bit to make sure it gets to the edges. Now we're gonna spoon our macerated strawberries over the top. I'm using a slotted spoon just so I don't grab the liquid. So I mentioned there's different kinds of cobbler, but do not get this confused with a crisp. Another delicious and easy recipe that is similar in that you have a bunch of fruit with a topping, but a crisp will usually have some oats, and it's a more crumbly texture to begin with. Sprinkled over the top, it bakes up, and you have a nice play of textures as well. They're both delicious, but they're different. My strawberry cobbler is ready to go into the oven, 350, for 55 to 60 minutes, or until the batter is puffed and golden and the juices are bubbly. In you go. Your cobbler's gonna go pretty quickly, but it'll last four days in the fridge, or you could freeze the cobbler for up to three months. Just thaw overnight in the fridge before warming up in the oven again. Allow to cool slightly, serve with ice cream, and just like that, it's ready to enjoy. Mm, perfectly sweet with a lovely play of textures. The fruit is so soft, and the cobbler itself is crisp on top, but really melts in your mouth in the middle. I hope you get a chance to make this easy, delicious recipe, and if you like my videos, hit that subscribe button and check out my cobbler playlist.