Wednesday, February 4, 2015

Strawberry Shortcake Cobbler

Its either the month of red or abundance of strawberry in the market that has desserts overflowing in my kitchen. I sometimes have to stop my cousins back from work to give away extra love :P

Strawberry Shortcake Cobbler

I think I may have to enroll myself to a gymnasium. I won't be indulging in how I'm hitting the realizing point, but that scary word which starts with an F and ends with T, this is where I'm heading too and it's daunting.

Sometimes I wonder how everyone who don't hit the gym choose to stay fit in the city. I am looking for ways to do so and any suggestions are welcome.

And to that thought, we must not waste this beautiful cobbler. Its yummy certified by Ozzy :)

This recipe was sourced from Recipe Girl

Recipe follows:

1 Cup All Purpose Flour
1 Cup Cornmeal
3/4 cup Sugar, divided
2 Tsp Baking Powder
6 Tbsp Butter, cold and cubed { I used salted and omitted Salt from the recipe}
1 Large Egg
1/2 Cup Milk, {I used toned milk}
450 Gms Strawberries, hulled and sliced
2 Tbsp fresh lemon juice
1 Tbsp Cornstarch


Preheat oven to 375 Degree F (190 degree C). Grease a pie dish.

Combine Strawberries, lemon juice, cornstarch and 1/4 cup of sugar in a bowl and let it sit for 15 - 20 minutes.

In another bowl, mix flour, cornmeal, baking powder and cubed butter. With your hands, lightly mix them together until it is incorporated. or you could use a pastry cutter to mix butter into flour.

Whisk an egg and milk together in a small bowl and add it to the pastry mix.

Scrape all of the strawberries and juices to the prepared pie dish and add spoonful of pastry mix on top of it to cover.

Bake for 25 - 30 minutes or until the top is golden brown and strawberry juice is bubbling on the sides.

Let it sit for 10 - 15 minutes to cool.

Serve warm with an ice-cream or whipped cream :)


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