The City Magazine Since 1975

Strawberry Cobbler

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2 cups, plus 2 Tbs. sugar
1/4 cup cornstarch
3 cups water
1 cup fresh lemon juice
12 cups quartered strawberries
1 tsp. freshly ground black pepper
2 tsp. lemon zest
2 cups all-purpose flour
1 Tbs. baking powder
1 tsp. iodized salt
6 Tbs. unsalted butter, cut in small cubes
1 cup heavy cream
8 (5 x 5-inch) cast-iron pans, buttered


Prepare a hot fire (or preheat oven to 400°F).

Whisk two cups sugar, cornstarch, water, and lemon juice together in a stainless steel heavy-bottomed pot. Stirring occasionally, bring the mixture to a boil over medium-high heat and add strawberries. Simmer, stirring occasionally, for about 15 minutes to break down the fruit and thicken the mixture. The filling should be thick and reduced. Add pepper and lemon zest and mix thoroughly.

While filling is simmering, sift together flour, two tablespoons sugar, baking powder, and salt. Using a pastry cutter or two knives, cut the butter into the flour mixture until it resembles coarse meal. With a fork, stir in the cream until all of the dry ingredients come together.

Divide filling evenly among the pans. Divide the topping evenly into eight portions and crumble over the filling in each pan. Place pans on a grate over the hot fire, but to the side of the hottest part of the fire (or in oven), close grill, and bake for about 25 minutes, or until the filling is thick and the topping is golden brown.

Allow cobblers to rest and cool for a few minutes. Serve with whipped cream.