Yield: 6–8 servings
Strawberry & Elderflower Base:
- 2 lbs (1 kg) fresh strawberries, halved or quartered, depending on their size
- zest of 1 lemon
- juice of 1 lemon
- 1 Tbsp vanilla paste or extract
- 3 Tbsp (40g) light brown sugar, packed
- 1/3 cup (105g) RD Naturals Elderflower Syrup*
- 2 to 4 Tbsp (14g to 28g) cornstarch
- 1 1/3 cups (160g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 7 Tbsp (100g) unsalted butter, cold & cubed
- 1/3 cup (76g) buttermilk, cold**
- ¼ cup (57g) heavy cream
- turbinado, demerara, or other coarse sugar
*RD Naturals has since rebranded to Elderlane.
**If you don’t have buttermilk, mix 5 Tbsp (71g) whole milk with 1 tsp white vinegar or lemon juice and let sit for 15 minutes.
- Heat oven to 390°F.
- In a large bowl, toss strawberries with lemon zest, lemon juice, vanilla, brown sugar, and elderflower syrup. Transfer to a 9-inch, deep-dish pie plate.
- Roast strawberries for 20–30 minutes or until they’re jammy but still strawb-shaped.
- While strawberries are roasting, make the cobbler topping. In a medium bowl, sift together flour, sugar, baking powder, and salt.
- Add cold, cubed butter, tossing around gently to coat. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
- Make a well in the centre of your dry ingredients. Pour buttermilk into well, then begin mixing with a silicone spatula. (Ditch the spatula and get in there and mix with your hands, if necessary. Just work quickly so that you don’t warm up the cold butter with your hand heat!) If your strawbs are still roasting, place dough in fridge to chill while you wait.
- Once strawberries are roasted, remove pie plate from oven and set on wire rack.
- In a small, heatproof bowl, create a slurry by mixing 2 to 4 tablespoons (14g to 28g) cornstarch with twice as much strawberry liquid, whisking until completely combined. Pour slurry into pan and gently stir to disperse throughout strawberry mixture.
NOTE: How much cornstarch you use will depend on a) how juicy your strawberries are and b) how saucy you would like your cobbler to be. We used 2 tablespoons (14g) cornstarch, as we were in the mood for a quite saucy cobbler.
- Divide your topping dough into 8 even-ish pieces (about 50g each). Form each piece into a rough, thick patty. Place patties on top of roasted strawberries. (We like to do 7 patties around the perimeter and 1 in the center.)
- Lightly brush dough patties with heavy cream and sprinkle the tops with turbinado or other coarse sugar.
- Bake cobbler for 25–30 minutes or until filling is bubblin’ and topping is golden brown.
- Transfer pie plate to wire rack and let rest for 15–30 minutes before serving.
- For an optimal cobbler experience, enjoy warm with your preferred creamy accompaniment. (We opted for Tillamook French vanilla ice cream this time!)
- Store leftovers (as-if!) in the refrigerator.