Wednesday, April 15, 2009

Light Strawberry Cobbler

I got this recipe from 'The Best Light Recipe', from the editors of Cooks Illustrated. I would never have gotten around to publishing this post if I had to copy the recipe out of the book, so I searched for it on their website. If you are not a member, I highly recommend it. It's around $15 per year, and you get access to all of their recipes, cooking tips, how-tos, equipment reviews, etc. I've gotten many of my favorite recipes from there. I have made a blueberry cobbler from them before- the non-light version. Honestly, the I don't remember the biscut topping being any better in that recipe. This was a delicious recipe and didn't feel heavy. Recipe below...

Strawberries- rinsed, hulled, and tossed in sugar, vanilla, and cornstarch. I cannot, for the life of me, figure out why this picture got turned on it's side. Anyone know how to fix that?

The strawberries go in the oven for a bit. In the meantime, I prepared the topping. You have to keep the wet and dry ingredients separ
When the strawberries have gotten a little bubbly around the edges, it's time to take them out and put on the biscuits. You fold the wet and dry ingredients together and pinch off the dough in equal sections over the strawberries. Sprinkle the tops of the biscuits with cinnamon sugar and put them back in the oven.

15 minutes later... voila! The cobbler is done. Cool for a few minutes and serve!

1 quart fresh strawberries , rinsed and hulled
10 ounces rhubarb , cut into 1/2-inch chunks
1/3 cup sugar
1 teaspoon vanilla extract
1 tablespoon cornstarch

Biscuit Topping
1 cup unbleached all-purpose flour (5 ounces)
3 tablespoons yellow cornmeal
1/4 cup sugar plus 2 teaspoons
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon table salt
1/3 cup buttermilk
3 tablespoons unsalted butter , melted
1/2 teaspoon vanilla extract
1/8 teaspoon ground cinnamon

1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Toss the fruit filling ingredients together in a 9-inch deep-dish pie plate. Place the pie plate on a rimmed baking sheet and bake until the fruit releases its liquid and is hot and bubbling around the edges, 20 to 30 minutes.

2. Meanwhile, whisk the flour, cornmeal, 1/4 cup of the sugar, the baking powder, baking soda, and salt together in a large bowl; set aside. In a separate bowl, whisk the buttermilk, butter, and vanilla together; set aside. In a third small bowl, mix the remaining 2 teaspoons sugar with the cinnamon; set aside.

3. When the filling is ready, stir the buttermilk mixture into the flour mixture with a rubber spatula until just combined and no pockets of flour remain. Remove the cobbler filling from the oven and stir. Pinch off 8 equal pieces of the biscuit dough and arrange them on top of the hot filling, spaced 1/2 inch apart. Sprinkle the tops of the biscuits with the cinnamon sugar.

4. Continue to bake the cobbler until the biscuits are golden brown on top and cooked through and the filling is again hot and bubbling, 15 to 20 minutes. Cool the cobbler on a wire rack for 15 minutes before serving.

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