As of April 1st 2017, New Hampshire Farms Network dissolved its 501(c)(3) status. This website (nhfarms.net) will remain live for online research and periodic updates. If you have something that would be of interest to nhfarms.net readers (for example, a listing for your farm), please use the contact button in the main menu of the website and we will do our best to post it in a timely manner. Thank you.

Farm Profiles

background and specialties of new hampshire farms

Farm Writers

professionals and students

Farm Women

the vital role of women in new hampshire farms

Farm to Kitchen

recipes feauring new hampshire grown ingredients

Print This Page
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

 

Opt In Image
Linking Farms, Food, and You

Browse our farm maps and directories to help you find fresh, local food.

Discover local farms near you



  For additional news on New Hampshire Farms, agriculture,
and seasonal events, follow us on Facebook