Servings: 8 to 10
A splash of balsamic vinegar in the filling and cocoa in the biscuit topping elevates your basic strawberry cobbler to new heights. For individual cobblers, as shown here, see the tip below.
In the bowl of a food processor, pulse the flour, sugar, cocoa, baking powder, and salt to combine, 15 to 30 seconds.
Add the butter and pulse until the mixture resembles coarse meal with pieces no larger than the size of a pea, 1 to 2 minutes more. Transfer to a medium bowl.
Make a well in the center of the bowl, pour in the cream, and toss well to combine. Gently combine the mixture into a dough, being careful not to overmix.
Cover the bowl with plastic wrap and refrigerate while you make the filling. (The biscuit topping can be made up to 1 day ahead; keep covered in the refrigerator.)
In a small bowl, combine the sugar and cornstarch (if your berries are especially juicy, add an additional 1 or 2 tsp. of cornstarch). In a large bowl, toss the strawberries with the sugar mixture. Add the vinegar, and toss well to combine.
Position a rack in the center of the oven and heat to 400°F.
Butter a shallow 3-quart baking dish (or individual dishes; see tip). Pour the fruit into the prepared dish.
On a lightly floured work surface, pat the dough into a rectangle about 3/4 inch thick. Cut biscuits using a round cutter dipped in flour, or use a knife to cut into squares. If using a biscuit cutter, save the scraps and rework the dough to cut more rounds. Arrange the biscuits over the fruit about 1 inch apart. Sprinkle the sanding sugar evenly over the biscuits.
Transfer the cobbler to the oven, and bake until the biscuits are lightly browned at the edges and the filling is bubbly in the center of the dish, 30 to 35 minutes. Rotate the cobbler halfway through baking time for even browning. If browning too quickly, reduce the oven temperature to 375°F and tent the baking dish with foil. Let the cobbler cool for at least 45 minutes before serving warm.
Individual-size cobblers are a great option. Here’s how to make them:
Divide the filling among 8 to 10 ramekins (about 1-1/4 cups) or other heatproof dishes.
Divide the biscuits into eight equal portions, and top each dish with one.
Bake until the filling is bubbling, about 25 minutes. Let cool for about 20 minutes before serving warm.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.