My mom has a lot of cookbooks, and most of them have been so loved over the years they are missing covers, dog-eared, with an unavoidable butter stain or two signaling a well used recipe. One in particular is a spiral-bound bank employee type from the 80s that has at least 3 cobbler recipes in it, and Mom has crafted her own version for it, scrawled in her pretty handwriting in the margins.
There are two reasons why I’ve eaten this dessert so much, besides the obvious fact that it’s delicious: 1) there is a high chance you already have all the ingredients except the fruit and 2) in about an hour you will find yourself standing over the stove, eating straight from the pan.
So what better way to continue celebrating my Birthday Week than with my favorite cobbler plus my favorite fruit? We’ve never used strawberries before and holy cow I wish I would have thought of it sooner. The crispy, buttery crust mixed with the softened, sweet strawberries? So good. Mom usually makes it with blackberries or peaches, and those are great, but this strawberry version is a keeper!
2 pounds strawberries, washed and hulled
1/2 cup butter
1 cup flour
1 cup sugar
3/4 cup milk
2 tsp baking powder
1 tsp vanilla
Dash of salt
Preheat the oven to 350° F. Slice all the strawberries. Mash roughly half of them in a separate bowl and add about 1 tsp sugar (note: the riper the strawberries, the less sugar is needed). Set aside.
Take your stick of butter and put it in the 9×13 pan. Melt it by putting it in your preheating oven.
Meanwhile, mix remaining ingredients. Remove pan from oven once butter is melted and pour batter over the melted butter, spreading it as evenly as you can. Next pour the strawberries over the batter. Bake at 350 for 45 minutes or until edges are a pretty brown.
p.s. Stay tuned later this week when we feature DIY Birthday Party Nails!