The husband and I went down the road to the strawberry farm this past weekend. We brought home a huge container of strawberries. HUGE! Once home I chopped most to freeze for smoothies. Used some for Strawberry Chia Jam. Recipe for jam will come at a later date. The last thing I made was a fresh Strawberry Cobbler (recipe a friend shared with me). My husband called it a pie but it’s a cobbler. He is still saying it was a pie. Poor misguided soul.
Oh my it was yummy no matter what you call it.
Cobblers. It seems everybody has their favorite recipe. To me the key to a good cobbler is the cake like top. If it’s not good it doesn’t matter how wonderful your filling is. This is a new recipe for me. It is not my favorite but it is a good cobbler. Darn good cobbler. One day I will share my two go to cobblers. They are simple, fool proof and so amazingly tasty.
Fresh Strawberry Cobbler
Fresh strawberries. Enough to fill you pan/pie dish over half full.
1 cup Bisquick
1 cup granulated sugar (I only had half a cup so I did half granulated sugar and half coconut sugar)
½ cup melted butter
Chop your strawberries. Put in the pan the amount of strawberries you think is plenty. Now put in some more. These guys will cook down a lot. Sprinkle a tablespoon or two of your sugar over the fruit.
Mix your Bisquick, rest of sugar, egg and butter together. You will have a thick batter type concoction. Spoon this over your strawberries.
Cook in a preheated oven at 350 degrees for 45 to 50 minutes.
I had a piece with a little bit of whipped cream. The husband had his with vanilla ice cream along with a huge helping of whipped cream. It was good. If I make this again I will either add more melted butter or some water to the batter topping. I think a thinner batter would have mingled more with the strawberries instead of just floating on top.