This cobbler was so easy and proved to be a huge hit with Master Chow. And me, too, if I’m totally honest! What’s not to love about warm, sweet strawberries, topped with moist biscuits, with bright notes of orange and lemon in the background? And the color, that brilliant, deep berry red – was fantastic.
The theme of this month’s Sugar High Friday, hosted by Helene of Tartelette, and originally created by The Domestic Goddess, Jennifer, is citrus. I love citrus, but I wanted to do something a bit different and use citrus as a supporting player, so to speak, while taking advantage of all the gorgeous berries showing up in the market. After digging around my recipes, I took inspiration from a recipe by Abigail Johnson Dodge in issue #86 of Fine Cooking magazine. Armed with the recipe and a recent purchase of four pounds of strawberries, I got to work.
This cobbler is definitely on the repeat list – I have to say that I ended up liking it much more than I thought I would, and particularly enjoyed the ratio of biscuits to tons of strawberries. As an experiment, I froze some of the cobbler to see how it would fare. The berries were still great, and the biscuits were very good, just not as good as they were on the same day that I baked the dessert. Recipe after the jump . . . .
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