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Strawberry cobbler

Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 8

Ingredients

Filling

  • 5 cups (2L) fresh strawberries, hulled and sliced
  • 3/4 cup (180 ml) sugar
  • 1 teaspoon (5 ml) cornstarch

Dough

  • 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

Instructions

Filling

  1. 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.
  2. With the rack in the middle position, preheat the oven to 190 °C (375 °F).

Dough

  1. 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.

  2. 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.

  3. Place the baking dish on a baking sheet. This will contain overflowing juices.
  4. 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.