¼cup(50 g) granulated sugar, plus 2 teaspoons for sprinkling
1 ¾teaspoonbaking powder
¼teaspoonbaking soda
¼teaspoonsalt
¼cup(56 g) unsalted butter, melted and slightly cooled
⅓cup(80 ml) buttermilk, room temperature
½teaspoonpure vanilla extract
Vanilla ice cream for serving
Instructions
Strawberry Filling
Preheat oven to 375° F. Grease a 3-quart baking pan or casserole dish. Set aside.
In a large bowl, whisk together sugar, cornstarch and salt. Add strawberries and stir until coated. Add lemon zest and juice and stir again.
Transfer mixture to prepared pan. Bake for 20 minutes or until the berries are bubbling around the edges. Start the cobbler topping while the berries are baking.
Cobbler Topping
In a large bowl, whisk together flour, cornmeal, ¼ cup sugar, baking powder, baking soda and salt. Set aside.
In a separate bowl, whisk together the melted butter, buttermilk and vanilla. Two minutes before the berries come out of the oven, add the wet ingredients to the dry ingredients and mix just until combined.
Remove the berries from the oven and increase oven temperature to 425° F.
Use a spoon to scoop a heaping tablespoon of dough, roll into a ball and lightly press it into a disc. Place on top of hot berries and repeat with remaining dough. Remember this doesn’t have to be exact. Fruit cobblers are meant to mimic a cobbled road! Sprinkle 2 teaspoons sugar on top of dough.
Bake cobbler at 425° F for 15 to 18 minutes or until the dough is golden brown and the berries are bubbling. Let the cobbler cool for 15 minutes before serving warm with vanilla ice cream.
Notes
Store strawberry cobbler covered in the refrigerator for 2 or 3 days.Frozen strawberries may be used, but be sure to defrost them first. However, fresh strawberries will provide the best flavor.Recommended tools: Kitchen scale, mixing bowls, casserole dish