Chef Notes: We're from the Carolinas, where strawberry cobbler in the spring is always a must. So, for dessert, why not combine in-season strawberries with homemade sweet biscuits. This recipe is designed for a conventional oven; however, it can also be made over a campfire, which is an adventure in itself!
- 2 qt. (about 2 lb.) fresh strawberries, hulled
- 3 tablespoons of cornstarch
- ¼ cup of fresh lemon juice
- 1 teaspoon of vanilla extract
- 1 teaspoon of cinnamon
- ¾ cup of granulated sugar, divided
- ¼ teaspoon of kosher salt
- 2 cups of all-purpose flour, plus more for surface
- ¼ cup of granulated sugar
- 2 teaspoons of baking powder
- 2 teaspoons of kosher salt
- 1 teaspoon of finely grated lemon zest
- ½ cup of chilled, unsalted butter, cut into pieces
- 1 ⅓ cup of heavy cream
- 1 ½" diameter cookie cutter
Preheat the oven to 375°F. Cut strawberries in half lengthwise. Combine strawberries, cornstarch, lemon juice, vanilla extract, cinnamon, and 1/2 cup of the granulated sugar in a large bowl; stir to combine. Let stand 5 minutes. Spoon the mixture into the Snow Peak Dutch Oven Skillet or preferred baking pan, spread in an even layer.
Stir together flour, baking powder, salt, and the remaining ¼ cup of granulated sugar in a large bowl. Add butter into mixture using a pastry cutter until mixture resembles coarse crumbs. Add whipping cream and mix together using your hands until just combined. Gather the mixture into small clumps, and scatter over strawberries in the baking dish. Sprinkle evenly with turbinado sugar.
Bake in a preheated oven until the topping is very golden and crisp, and strawberry mixture bubbles around the edges, about 35 to 40 minutes. Remove from the oven; let stand at least 15 minutes or up to 1 hour. Serve with ice cream.