Fresh juicy summer strawberries paired with a buttery cake that comes together in a wink is a perfect recipe for a summer dessert. Superfast Strawberry Cobbler, from the King Arthur 200th Anniversary Cookbook (Countryman Press, 1992), makes use of things you have in your pantry, comes together easily and tastes like heaven.
This is made in an unusual way. You layer it topside down and fruit on top, and the topping rises through the fruit to become a lovely crust. There are those who say it’s kitchen science, but I prefer to think of it as magic. Take a bite of this Strawberry Cobbler and tell me I’m wrong.
The instructions couldn’t be simpler, but it’s an unusual process so photos might be helpful.
NOTE: My results will look different from yours because it’s made with a gluten free baking mix. And because I use a 2.5 qt baking dish rather than the 1.5 qt. baking dish specified. Though technically since the bigger dish is 2/3 larger, that should be the amount the recipe is increased, but I am math-lazy so I 1.5x the recipe.
My favorite recipes are the ones that use things you always have in the pantry–flour, baking powder, sugar, salt, butter and milk. And, of course, fresh strawberries.
The butter is melted on the bottom of the baking dish, the batter is mixed in a bowl and is gently poured over the butter. (The batter has a pinkish color from the gluten-free baking mix and the butter looks radioactive because it’s against a white background.)
Cut the strawberries in half. I cut larger strawberries in quarters.
Mix the strawberries with the sugar and water (I always lessen the sugar) and spoon them on top of the batter. Bake!
You’re probably wondering how on earth that soup turns into a Strawberry Cobbler with a crust on top. It doesn’t look likely, does it? And yet it magically (or scientifically) does.
I can’t show you the finished Strawberry Cobbler in the baking dish because the gluten-free flour mixture doesn’t completely rise to the top like regular flour does. Mine is not pretty, but it’s still delicious. Add ice cream on top and you have summer in a bowl.
