Description

Strawberries. The smell of the Irish Summer. Of roadside stalls overflowing with just-picked, local strawberries. Add in a cobbler topping and bake until golden, bubbling and a bit jammy – This homemade Strawberry cobbler is the sort of dessert that feels like summer holidays and long Irish Sunday lunches all rolled into one.

Ingredients

Scale

Strawberry Filling

800g fresh strawberries, hulled and cut in half
juice of 1/2 a lemon
3/4 c sugar
1 vanilla bean, scraped of seeds
1 tbsp cornflour

Cobbler Topping

1 1/4c plain, all-purpose flour
80g unsalted butter
1/2 tsp bicarb soda
1/2 tsp baking powder
1/2 c white sugar
2 tbsp almond meal
1 c Greek yogurt
1 tsp vanilla extract

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Instructions

Preheat the oven to 180°C.
In the Dutch oven pop in the hulled, halved, strawberries and toss with the lemon juice, cornflour and vanilla bean seeds to coat the fruit. Make sure it’s settled in a (roughly) even layer and pop aside for the fruit to macerate a little.
In the mixing bowl, combine the flour, bicarb soda, and baking powder. Give it a quick mix to combine. Add the butter. Using your fingertips, and working quickly, rub the cubes of cold butter between your fingers to create a mixture that resembles coarse crumbs.
Add the sugar and almond meal, and again, give it a quick mix to incorporate all the ingredients.
Pour the Greek yogurt and vanilla into the flour mixture. Using a mixing spoon, mix everything until just combined. It will look like a thick cake-like batter.
On top of the fruit, add spoonfuls of cobbler topping. Be sure not to cover the strawberry filling completely. This allows the cobbler to cook evenly (plus we want those jammy strawberry filling oozing on top!)
Pop it into the preheated oven for 35 minutes or until golden brown and bubbling. Once out of the oven, leave it to settle for a few minutes before serving up. Serve with a scoop of vanilla ice cream and (or) some homemade creme Anglaise

Notes

This strawberry cobbler recipe was made in a 26cm enamel cast iron shallow casserole / Dutch oven / brasier.

Don’t overmix your dough – a rustic lumpy dough is what we’re aiming for!

If you use frozen berries, try adding an extra tablespoon of cornstarch to thicken the filling.

Nutrition

Serving Size:
Calories: 467
Sugar: 51.3 g
Sodium: 126.3 mg
Fat: 14.9 g
Carbohydrates: 77.5 g
Protein: 8.6 g
Cholesterol: 34.8 mg