We are happy to bring you our sixth recipe in the new series Recipes from the Roulant! These monthly recipes allow you to get to know the different activities of our organization.
This month we bring you a seasonal recipe, strawberry cobbler, in the spirit of the 100 mile meal event that we will be hosting June 11th.
Come meet our farm team, guest chef and enjoy a delicious meal that will celebrate local food and community!
- 5 cups (2L) fresh strawberries, hulled and sliced
- 3/4 cup (180 ml) sugar
- 1 teaspoon (5 ml) cornstarch
- 1 1/4 cups (310 ml) unbleached all-purpose flour
- 3 tablespoons (45 ml) sugar
- 1 tablespoon (15 ml) baking powder
- 1/4 teaspoon (1 ml) salt
- 6 tablespoons (90 ml) butter or margarine
- 1/2 cup (125 ml) milk
- 1 teaspoon (5 ml) vanilla extract
- 1 tablespoon (15 ml) sugar or maple sugar
In a saucepan, off the heat, combine fruit, sugar and cornstarch. Bring to a boil and simmer for about 2 minutes or until sugar has melted. Pour into a 20-cm (8-inch) square pan or a 2-litre (8-cup) soufflé dish. Set aside.
With the rack in the middle position, preheat the oven to 190 °C (375 °F).
In a bowl, combine flour, sugar, baking powder and salt. Add shortening and combine with a pastry blender or your fingers until it is the size of peas.
Add milk and vanilla. With a wooden spoon, stir until flour is moistened, but texture is still lumpy. Spread dough over fruit with your hands. Sprinkle sugar over cobbler.
Place the baking dish on a baking sheet. This will contain overflowing juices.
Bake for about 50 minutes or until a toothpick inserted in the centre of the dough comes out clean. Let rest for 10 minutes before serving.