Here we are in the middle of lovely June! We've been cozy-snuggled in for the past few weeks of rain, but now that the sun has decided to shine for a little bit here in Vermont, the strawberries are ready for the picking!
This strawberry cobbler is a nice change of pace from pie, and goes together quickly in a skillet or glass pie pan. A skillet would be superior, I'm quite sure, but I didn't have one handy at the moment.
Friday was still a bit soggy and chilly outside, so I opted for tea inside by candlelight. In fact, it's been so rainy and cold I don't think I've had my tea on the porch 'officially' yet for 2013. How about you? I admit a nice rainy day with tea inside and Tasha's candles is quite nice, indeed, though, so I won't complain.
Strawberry Shortcake Skillet Cobbler
recipe adapted from Driscoll Strawberries
32 oz. strawberries, hulled and sliced
1/4 cup granulated sugar
1 Tbsp. flour
1 cup flour
1 cup cornmeal
1/2 cup sugar
2 Tbsps. baking powder
6 Tbsps. cold, unsalted butter
Sprinkle of salt
1 egg, lightly beaten
1/2 cup milk
Preheat the oven to 375 (for a skillet; 350 for glass) degrees F and butter a 10" skillet or baking dish. Mix the filling ingredients and let sit for 15 or so minutes. Meanwhile, in another bowl, mix the dry ingredients for the topping. Cut in the butter until the mixture is fairly well incorporated. Lightly mix in the egg and milk until the mixture comes together. Pour the strawberry mixture into the bottom of your prepared pan. Drop the cobbler mixture on top. Bake 30-35 minutes, or until nicely golden brown. This is best if it is left to cool for 15 or so minutes to let the juices gel. Serve warm, room temperature, or cold with plenty of whipped cream.