easy Strawberry Cobbler

Ingredients

• ½ cup unsalted butter
• 1 ¼ cups granulated sugar
• 1 cup all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 2 pounds fresh strawberries, hulled and halved
• 2 tablespoons cornstarch
• 1 tablespoon fresh lemon juice

Instructions

Preheat oven to 350 degrees.
Place 1/2 cup butter in a 10-inch cast iron skillet and melt in the oven. This will only take a few minutes, so hang in there.
Meanwhile, stir together sugar, flour, baking powder and salt in a medium bowl. In a measuring cup, stir together milk and excess vanilla.Add the milk mixture to the dry ingredients and stir until well combined.
Place the strawberries in a large bowl, sprinkle with cornstarch and drizzle with fresh lemon juice. Fold in the strawberries to coat.
Pour the dough over the melted butter and distribute the strawberry mixture as evenly as possible over it. Place a foil-covered baking sheet on the bottom rack to catch any drips.Bake for 60-70 minutes or until the crust is golden brown and the strawberry mixture is bubbling.
Cool the cobbler on a rack for 15 minutes before serving. Top with a scoop of vanilla ice cream or fresh whipped cream.

Notes

Cut the strawberries in half so that they still have some texture and substance, as they break down quickly when cooked.
This recipe tastes delicious with a scoop of vanilla ice cream or freshly whipped cream.Do not add the strawberries to the dough. Just place them on the dough as evenly as possible.
Place a baking sheet covered with foil on the lower rack to catch any drips.
For best results, bake this recipe the same day you enjoy it, while the strawberries still have plenty of texture and the cobbler is buttery and tender.
Let the cobbler cool for about 15 minutes after removing it from the oven to allow it to set and the syrup to thicken.Allow the cobbler to cool completely before covering with foil. You don’t want to add moisture.
Store leftovers in the refrigerator in an airtight container for up to 3 days.
To freeze, let it cool completely. Then transfer to a sturdy freezer container and freeze for up to 3 months.Thaw in the refrigerator overnight.

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