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Home » Desserts, Farm to Kitchen

Superfast Strawberry Cobbler

By Helen Brody (June 30, 2013)

(or Apple, Raspberry, Blueberry, Peach …)

strawberry cobblerThis recipe is right out of the King Arthur  Flour 200th Anniversary Cookbook and is “as good as it gets” for speed and taste. Bake it in a pretty dish and bring it directly to the table sprinkled with confectioner’s sugar – only if you wish. I most often make it with strawberries but as the book says, the variations are endless.

2 cups fresh strawberries, washed, hulled and halved, if large
1/3 cup sugar
1/2 cup water

1/2 cup butter
1 cup King Arthur Unbleached All-Purpose Flour flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup sugar
3/4 cup milk

Preheat oven to 350 degrees

Combine berries, sugar, and water.

Melt the butter in a shallow, 1 1/2 quart baking dish. In a mixing bowl whisk together flour, baking powder, salt, and sugar. Quickly stir in milk and spoon evenly over butter. Spoon berry, sugar and water mixture over batter but do not stir.

Bake for 40 to 45 minutes

Yield: 4-6 servings


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