Strawberry Cobbler II

SUBMITTED BY: BAMBOO PHOTO BY: MinxyBaby

"It is very good when served warm with whipped cream."

PREP TIME	30 Min
COOK TIME	45 Min
READY IN	1 Hr 15 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

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INGREDIENTS

1/2 cup white sugar
1 tablespoon cornstarch
1 cup water
3 cups sliced fresh strawberries
2 tablespoons margarine
1 cup all-purpose flour
1/4 cup packed dark brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons butter
3/4 cup half-and-half cream
1/4 cup margarine
1/4 cup packed dark brown sugar

READ REVIEWS (23)

DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C) Grease a 2 quart baking dish with margarine.
In a medium saucepan, combine sugar, cornstarch, water, and strawberries. Cook over medium heat, stirring constantly, until thick and hot. Pour mixture into the prepared baking dish. Dot with 2 tablespoons margarine.
In a bowl, combine flour, 1/4 cup brown sugar, baking powder, and salt. Blend in the 3 tablespoons butter. Stir in cream. Mixture should be soft. When you spoon dough onto the berries, it will probably sink to the bottom. Just try to spread as well as you can. Don't worry, it comes out good.
Bake for about 20 to 25 minutes in the preheated oven. When the cobbler is almost done, mix the 1/4 cup margarine and 1/4 cup brown sugar, and heat them in a saucepan or in the microwave (whichever is easier for you). When the topping is heated, brush it on the top of the cobbler and bake for another 5 to 10 minutes.

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REVIEWS

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Reviewed on Feb. 19, 2004 by MinxyBaby

This combination of your basic ingredients was deceptively wonderful. While making it I told my husband I didn't think it would taste very good because there was no spice (like cinnamon) in it, just flour, sugar, and butter... not even lemon! I was getting frustrated because the recipe wasn't specific in the cooking time of the berry sauce and I wasn't sure what consistency it should come out at. My sauce got to a point where it was bubbling, but no longer getting thick. I also wasn't sure exactly what "dot with margarine" meant. I ended up slicing bits of margargine up and dropping on top of the hot berry sauce... that was how I interpreted that term. I thought the batter was going to be the worst, but as my husband says: "the cake is what makes this recipe!" I think the texture of the cake was perfect and I really loved how that brown sugar and maragarine glaze came out. The fresh strawberries had a tonne of flavour, it was amazing! If you are planning on having some cobbbler left over, try not to over thicken the berry sauce... it reheats double as thick (tastes just as good though). In the end, I'd say I don't think there is much you can do to goof this one up. Thanks for this strawberry recipe which is now hubby's favourite cobbler!

4 users found this review helpful

Reviewed on May 24, 2006 by Jeannette

This would be less runny if the strawberries weren't cooked first and the water was omitted. Unlike other fruit cobblers, I don't cook strawberries on the stove but simply combine the raw berries with other filling ingredients in a baking dish, top with sweet biscuit dough, and bake. Easier and less pots to wash too!

2 users found this review helpful

Reviewed on Mar. 12, 2005 by MADAHARI

I used fresh strawberries and made the strawberry mixture a day ahead. If you're going to do this, it saves time, but don't add the water. The sugar brings out the juice in the berries and creates its own "soup" as you've seen with strawberry shortcake. It does take longer to cook than the recipe indicates. It cooked for 45 minutes and was still a little under-done. Tasted good, though.

2 users found this review helpful

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