Strawberry Cobbler

  • 1/2 c. sugar
  • 1 T. cornstarch
  • 1 lb. fresh or frozen strawberries, cut and drained
  • 3/4 c. reserved strawberry juices
  • 1/2 tsp. vanilla extract
  • 1 1/4 c. flour
  • 3 T. sugar
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 egg
  • 1/2 c. buttermilk
  • 1/2 c. margarine, melted
  • Sugar

Preheat oven to 375 degrees.

In a medium saucepan, mix the 1/2 c. sugar and the cornstarch until no lumps remain. Stir in the strawberry juice (if you don't have 3/4 c. strawberry juices, add enough water to make 3/4 c.) and cook over medium-high heat. Stir constantly until mixture bubbles and thickens. Remove from heat and add vanilla extract and strawberries. Mix well and keep warm.

In a medium-sized bowl, mix flour, 3 T. sugar, baking powder, and baking soda. Add the egg, buttermilk, and butter. Mix until just moistened. The batter should be lumpy.

Pour the warm strawberry filling into an 8" square baking dish. Add large spoonfuls of the batter to the top of the fruit until it is completely covered. Sprinkle the top of the batter with sugar.

Bake for 25-30 minutes or until the topping is lightly browned. Serve warm with vanilla ice cream or whipped topping.

  • Yields: 1 - 8" square baking dish
  • Preparation Time: 40 minutes
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