Cobbler-style biscuits are nestled on top of fresh strawberry jam and baked until bubbling and golden. A wonderful summer dessert!
I absolutely adore crisps and cobblers during the summer, but truth be told, strawberry cobbler never really made its way onto my radar until I saw this recipe among some of my very old magazine clippings.
I’ve been totally underwhelmed by the strawberries at our local grocery store this summer. It’s been nearly impossible to find an entire container of great-looking strawberries, and then once I do, they go south within two days of getting them home. I hope they’ve been better in your neck of the woods! When I saw this recipe, it seemed like a great way to get my taste of fresh summer strawberries without being disappointed, and I was absolutely spot-on.
I dug up the best-looking strawberries I could find, and got to work on this strawberry cobbler before they could take a nose dive in my fridge.
A simple, fresh strawberry jam is made by cooking down the fresh strawberries with some sugar and lemon juice, spread in a deep-dish pie plate and topped with wedges of an amazing biscuit dough. Not too sweet, and the perfect accompaniment to the bubbling, sweet strawberry filling beneath.
This strawberry cobbler may have been THE hit dessert of the summer, as far as my family is concerned.
They went absolutely gaga over this, with equal praise being heaped upon the strawberry jam filling and the biscuit cobbler topping. I, for one, LOVED the strawberry filling, and could seriously eat it by the spoonful.
Bonus – this is a great make-ahead recipe! I made the jam on Friday and refrigerated it, then made the cobbler dough on Saturday and refrigerated, assembled and baked on Sunday morning. So easy to break down into manageable tasks if you’re short on time!
This was so simple and so incredibly delicious that it is absolutely going to be a summer staple from now on.
Make the Jam: Place the strawberries, sugar and lemon juice in a 4-quart saucepan and cook over medium-high heat, stirring occasionally, until reduced to 4 cups, about 12 minutes. Allow to cool completely. (The jam can be stored, covered, in the refrigerator for up to 3 days.)
Preheat oven to 375 degrees F and adjust an oven rack to the lower third position, and place a baking sheet on the rack below.
Make the Biscuit Cobbler Topping: In a large bowl, whisk together the flour, sugar, baking powder and salt. Using a pastry blender, cut in the butter until the largest pieces are the size of peas. Using a fork, stir in the heavy cream until a dough starts to come together but is still crumbly. Turn the dough out onto a clean work surface and knead briefly to form a cohesive dough. Pat the dough into an 8-inch round and cut into 8 wedges.
Spread the jam onto the bottom of a 9½-inch deep-dish pie plate or skillet. Arrange the dough on top in a round. Brush the dough with heavy cream and sprinkle with sanding sugar. Bake until the strawberry jam is bubbling and the cobbler is golden brown, about 50 minutes. Allow to cool to warm room temperature before serving.