Strawberry Cobbler – Mother’s Day Treat

This is a simple strawberry cobbler. We usually think of strawberry shortcake, ice cream, strawberries and cream, cold glazed strawberry pie, or strawberries mixed with rhubarb in pies or cobblers. Rarely, do we think of a baked strawberry pie or cobbler. During strawberry season, this was on regular rotation for desserts in our family. It always made its first appearance for Mother’s Day dinner.

Many times, my mother and I would drive to one of the local strawberry farms for several buckets of sweet, sun warmed strawberries. The bucket would go on the seat between us – beautiful fragrant fruit rubies. On the way home, we’d dip into the bucket and eat them as they were. We’d comment about how sweet, how juicy, how large and luscious! By the time we got home, probably a quart was missing and our lips and fingers were stained red with the juice. My mother and/or I would put this together after church on Sunday and by the time the family was through demolishing Sunday dinner and after my mother and grandmother had opened their cards and gifts, this cobbler would be ready.

Halfway through dinner, we had to sit and smell this glorious cobbler as it filled the kitchen with its sweet fragrance. My Papa would hop up and pull it out of the oven and let it settle a couple of minutes. He’d then dish it out and give first serves to Mama and Ninny, then my aunts and him and I last. So good! Buttery, warm, rich, tangy and sweet. Top with whipped cream or ice cream but it is good on it’s own.

Happy Mother’s Day! Don’t let Strawberry Season pass by without fixing this cobbler.

Fresh Strawberry Cobbler
Ingredients
1 – cup Self-Rising Flour
1 – Egg, slightly beaten
1 – Quart Fresh Strawberries
3/4 cup of White Sugar
1/2 cup of Brown Sugar
1/2 stick Unsalted Butter, melted.

Instructions
Preheat Oven to 350 Degrees:
Wash berries under cool running water. Remove hulls and any bad spots. Drain. Sprinkle 1/4 cup of White Sugar on the Strawberries, toss gently, set aside.
Generously Butter a 2 Quart Casserole-Baking Dish.
Add strawberries and set aside.
In another bowl, add Flour, Brown Sugar, remaining White Sugar and one slightly beaten Egg.
Work the Flour, Sugars and Egg together until crumbly, using a fork.
Place topping over Strawberries, spread evenly over berries.
Melt the Butter and drizzle over the topping.
Bake at 350 degrees, for about 30-45 minutes until crust is browned and cobbler is bubbly.

Photos courtesy of Public Domain Images

 

Papa’s Peach Cobbler

Among his many talents, my papa was also an excellent Southern cook.  Much of my cooking I learned at an early age, standing on a chair by his side while he cooked.  Or I would sit on the table while he mixed up cakes, tater salad, grated sweet potato pudding, cornbread….helped him slice, dice, shred.  Nowadays people are rather shy about teaching their kids “sharp” skills.  Let me tell you, the first time I scraped my knuckles on a grater, I learned quickly not to do that again.  Of course, papa cleaned the scrapes, kissed my little paw, and plastered me with bandaids.

One of the things he taught me was his Peach Cobbler.  Oh my goodness what a yummy eat.  Hot, cold, “wiz or wizout” vanilla ice cream or a dollop of freshly whipped heavy cream, that cobbler was amazing.  He’d take three to church suppers and the pans would come back virtually licked clean. 

He also would make it with frozen peaches from the summer harvest or drained canned peaches.  Cherries, blueberries and sometimes pineapple chunks would be in the cobbler.  But the Queen of the Cobblers was his peach.  I hope you like it!  It is happy food.

Papa’s Peach Cobbler

1/2 cup unsalted butter

1 cup all-purpose flour

1 ½  cups sugar, divided

1 tablespoon baking powder

Pinch of salt

1 cup milk

1 tsp. vanilla

6  cups fresh peach slices

1 tablespoon lemon juice

¼ tsp ground mace

¼ tsp. ground ginger

Ground cinnamon 

Melt butter in a 13- x 9-inch baking dish.  Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).

Bring remaining 1/2 cup sugar, peach slices, spices, and lemon juice to a boil over high heat, stirring constantly; spoon over batter (do not stir).

Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool