With summer emerging, I've been buying a lot of early season berries. Strawberries have been a favorite, and I've been running out of ideas on how to eat them. Yes, there have been lots of strawberry smoothies and plain sliced strawberries, but I recently wanted to try some baked strawberries as well. I decided to adapt Alice Waters's blueberry cobbler to fit this craving.
Unlike my preparation of the blueberry cobbler years ago, this time, I actually followed the cobbler recipe. The result was fantastic - smooth and lightly sweetened cream biscuits coupled with a sharp acidity from the baked strawberries. With a scoop of vanilla ice cream or dollop of whipped cream, this is a perfect early summer snack.
I did make some modifications to fit the amount of fruit I had. I used approx. 3/4 of a pint of strawberries, cut into 1/4-inch pieces. I sprinkled 1/2 tsp. of sugar on top of the berries and lightly tossed them in a baking dish.
I then prepared 1/2 of The Art of Simple Food cream biscuits recipe, though I ended up with 7 biscuits instead of the expected 4.
I brushed heavy cream on top of the biscuits before baking in a 375 degree oven for 40 minutes (turning once). The brushed cream on top led to a beautifully baked biscuit and a more moist dough than the first time I made this recipe.
The best part? It takes no time to prepare because the biscuit dough comes together so easily. This is a highly recommended last-minute dessert!
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