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Strawberry Balsamic Cobbler

photo: Scott Phillips

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.


For the biscuits

  • 9 oz. (2 cups) all-purpose flour
  • 1/2 cup granulated sugar
  • 1/3 cup cocoa powder
  • 1 Tbs. baking powder
  • 3/4 tsp. table salt
  • 4 oz. (8 Tbs.) cold unsalted butter, cut into 1/2-inch cubes
  • 1 cup heavy cream

For the filling

  • 1/2 cup granulated sugar; more to taste
  • 1 Tbs. cornstarch; more as needed
  • 3 lb. strawberries, cut into halves or quarters, if large
  • 1 Tbs. balsamic vinegar

For assembly and baking

  • 1 Tbs. unsalted butter, at room temperature
  • 2 Tbs. sanding sugar

Nutritional Information

  • Nutritional Sample Size based on 10 servings
  • Calories (kcal) : 410
  • Fat Calories (kcal): 180
  • Fat (g): 20
  • Saturated Fat (g): 12
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 55
  • Sodium (mg): 330
  • Carbohydrates (g): 56
  • Fiber (g): 4
  • Sugar (g): 30
  • Protein (g): 5


Make the biscuit dough

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.)

Make the filling

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.

Assemble and bake the cobbler

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.


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