Makes 1 x 9-inch Cobbler
A simple, one-bowl recipe for a comforting dessert. I’ve used strawberries and pears here, but you can easily substitute with other fresh or frozen fruits as you like. Serve it warm and top with vanilla bean ice cream for optimal awesomeness.
*A note on buttermilk: if you can't source it you may combine ½ cup milk with 1 Tbsp distilled white vinegar and leave to sit 5 minutes before using.
ingredients
| 600 g | frozen sliced strawberries |
| 1 | pear, peeled, cored, and diced |
| 1/4 cup | sugar, or strawberry/berry jam that you'd like to use up |
| 1 Tbsp | cornstarch |
| 1/4 | lemon, juice and zest |
| 1 tsp | vanilla |
| 1 1/2 cups | all-purpose flour |
| 3 Tbsp | sugar, plus more for sprinkling |
| 2 tsp | baking powder |
| 1/4 tsp | sea salt |
| 1/3 cup | unsalted butter, melted |
| 1/2 cup | buttermilk, plus more for brushing dough |
| 1 tsp | vanilla |
directions
PREHEAT oven to 350°F. Line a large baking sheet with foil or parchment. Select a roughly 9” cake or casserole pan for the cobbler.
ADD all ingredients from strawberries to vanilla to the cake pan and stir to combine.
STIR the flour, sugar, baking powder and salt in a mixing bowl until combined.
ADD the melted butter, buttermilk, and vanilla to the flour mixture and stir with a wooden spoon just until combined.
ASSEMBLE cobbler by scooping dough in roughly equal mounds all over the strawberries and pears. Brush with buttermilk and sprinkle the dough mounds with sugar. Transfer dish onto the lined baking sheet.
BAKE cobbler in preheated oven for 35 to 45 minutes, until the top is golden brown and cooked through and the fruit juices are bubbling. Note: depending on your oven you may have to rotate the pan halfway through. Cool slightly before serving, and feel free to top with whipped cream or vanilla ice cream.
