Strawberry Apple CobblerPosted: April 29, 2016
I’m falling in love all over again with my cast iron pan. Not that I fell OUT of love with it mind you, but I was rearranging my pots and pans in the cupboard and I came across my old friend. He was hidden in the back, but not completely forgotten. Comfortable like an old shoe, and familiar; the cast iron pan can do many jobs. He’s a Jack of all trades. Lately I’m in a phase of simplicity and easy recipes. That can all change on a weekly basis, but my old friend fits into my easy breezy lifestyle that I’m embracing this week. This is a recipe that comes together rather quickly and you’ll be singing the praises of your iron clad buddy as you spoon out warm strawberry oozy goodness to your family and friends. Have some vanilla ice cream at the ready….
Strawberry Apple Cobbler
1 1/2 lbs fresh strawberries, rinsed, hulled (very large ones cut in half) otherwise kept whole
1 Cup sugar, divided
3 Tbsp cornstarch
2 pink lady apples, peeled, cored and sliced thinly
2 tsp vanilla, divided
1/2 Cup butter, divided
1 1/2 Cups all-purpose flour
2 tsp baking powder
1/2 tsp cinnamon
1 Cup heavy cream
Preheat the oven to 400° F.
Prepare the biscuit topping:
In a large bowl whisk the flour, 1/2 cup sugar, baking powder, and cinnamon. Cut 1/4 cup of the butter into small cubes. Cut the butter into the mixture using a pastry cutter until butter is the size of small peas. Make a well in the center and pour in the heavy cream and 1 teaspoon of the vanilla and stir gently until just combined. Set aside while preparing the filling.
In a 9 or 10 inch cast iron pan place the strawberries, 1/2 cup sugar, cornstarch and vanilla and stir to combine. Heat over medium heat until bubbly and starting to thicken; about 3 minutes. Stir in 1/4 cup of the butter and the apples. Drop the biscuit topping in six equal portions over the hot filling, sprinkle biscuit portions with turbinado sugar and place in preheated oven and bake for 25 minutes or until biscuits are golden brown. Remove from oven and allow to cool slightly, then serve warm. Top with vanilla ice cream if desired.