We are so fortunate, in California, to have amazing strawberries all year round. However when May rolls around, we are treated to the best of the best; bright red and sweet like honey.

They are so abundant and we always buy them by the flat. It is a perfect example of our eyes are bigger than our stomachs. I eventually started making recipes to use them up. I had to go to my Georgia roots to come up with some recipes. Cobbler quickly came to mind. This strawberry recipe is so good. It is sweet and the crunchy topping from the cornmeal and turbinado sugar is fantastic.

I sub out the strawberries for other fruits throughout the summer. This recipe works well for blueberries and peaches. Even better, try a combination of blueberries and peaches.

Print Recipe

No ratings yet

Strawberry Cobbler

I like to add a little cornmeal to my cobbler mix. It gives a little more texture and adds to the flavor.

Course: Endings

Cuisine: American

Keyword: cobbler, cornmeal, southern, strawberry

Servings: 0

Ingredients

• 1/2 cup Unsalted Butter
• 6 cups Fresh Strawberries, washed, trimmed and cut into bite sized pieces
• 1-1/2 cups Granulated White Sugar, divided (1 c. & 1/2 c.)
• 2 Tbs. Cornstarch
• 1 Tbs. Fresh Lemon Juice
• 1-1/4 cups All-Purpose Flour
• 1/3 cup Cornmeal
• 1 tsp. Kosher Salt
• 1/4 tsp. Baking Soda
• 1-2/3 cups Buttermilk
• 1 tsp. Vanilla Extract
• Turbinado Sugar, for sprinkling

Instructions

• Preheat oven to 375°

  Melt the butter, in the oven, in a baking dish.

  Watch carefully, don't let it burn.
• In a large bowl toss together berries, 1/2 cup sugar, cornstarch and lemon juice. Set aside.

  In a medium bowl, whisk together flour, 1 cup sugar, cornmeal, salt and baking soda.

  Once butter is melted, remove pan from oven and, carefully, pour strawberries into baking dish.

  Whisk Buttermilk and vanilla into dry ingredients, then pour over strawberries.

  Bake for 30 minutes. Sprinkle cobbler with turbinado sugar and return to oven for another 10 minutes.
• Let sit for 10 minutes before serving.