Dutch-Oven Strawberry Cobbler Recipe

Dutch-Oven Strawberry Cobbler

from The Texas Cowboy Kitchen by Grady Spears with June Naylor

Ingredients:

4 cups sliced fresh-hulled strawberries
1 cup sugar
3 tablespoons flour
1 1/2 cups water
1 tablespoon lemon juice
2 tablespoons butter, melted

Pastry

1 tablespoon ground cinnamon
1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/4 cup shortening, cold
6 tablespoons heavy or whipping cream
6 tablespoons buttermilk
3 tablespoons butter, melted

This and many other wonderful recipes may be found in Grady Spears and June Naylor's
The Texas Cowboy Kitchen
from Andrews McNeel Publishing

Here's another great use for your Dutch oven. If you don't have one, a favorite casserole dish or deep baking pan will do fine. Just be sure to use fresh, ripe strawberries for the best flavor.

Preheat the oven to 350°F. Place the strawberries in a lightly greased Dutch oven. Make the syrup by combining 3/4 cup of the sugar and flour in a bowl; add the water and lemon juice, mixing well. Pour the syrup over the berries; bake for about 15 minutes while preparing the pastry.

Adjust the oven temperature to 425°F. Prepare the pastry by combining the flour, sugar, baking powder, and salt. Cut in the shortening, a little at a time, until the mixture resembles coarse crumbs; stir in the whipping cream and buttermilk. Knead the dough four or five times; roll to about 1/4-inch thickness on a lightly floured surface. Cut the dough to fit baking dish. Place the pastry over the hot berries; brush with melted butter. Bake at 425°F for 20 to 30 minutes, or until the pastry is golden brown. Before serving, combine the remaining 1/4 cup of sugar and the cinnamon, and sprinkle over the hot cobbler. Serve with buttermilk ice cream.

Make 8 servings.