BISCUIT AND STRAWBERRY JAM COBBLER
The sweet taste of homemade strawberry jam combines with fluffy Bisquick™ biscuits in this easy and delicious cobbler recipe.
Provided by Stephanie Wise
Categories Dessert
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- In 3-quart saucepan, cook Jam ingredients over medium-high heat, stirring frequently, about 15 minutes or until mixture is thickened and reduced to about 3 cups. If desired, mash with potato masher. Remove from heat; set aside to cool slightly.
- Meanwhile, in medium bowl, stir Biscuit ingredients until just combined.
- Pour jam into ungreased 9-inch pie plate or 8-inch square pan. Top with 6 dollops biscuit dough. Sprinkle dough lightly with additional sugar as desired.
- Bake 25 to 30 minutes or until biscuits are baked through and golden brown. Serve warm.
Nutrition Facts : Calories 440, Carbohydrate 93 g, Cholesterol 5 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 77 g, TransFat 0 g
STRAWBERRY COBBLER
Baked with a golden biscuit topping, this springtime dessert makes the most of sweet strawberries. To ensure that the filling sets correctly, be sure to let the cobbler cool completely before serving.
Provided by Food Network Kitchen
Categories dessert
Time 3h20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- For the filling: Position a rack in the center of the oven and preheat to 375 degrees F. Whisk together the jam, cornstarch, sugar, lemon juice and 2 tablespoons water in a large bowl until well combined. Add the strawberries and toss gently to coat evenly. Transfer the mixture to a 2-quart baking or gratin dish, using a spatula or the back of a large spoon to gently pack the fruit into an even layer. Set aside.
- For the topping: Pulse together the flour, 1/4 cup of the sugar, baking powder, and salt in a food processor. Add the butter and pulse until the mixture resembles coarse meal. Add 3/4 cup of the cream and the vanilla and pulse until the dough just starts to come together. Do not over mix.
- Spread the dough evenly over the strawberries, drizzle with the remaining 2 tablespoons cream and sprinkle with the remaining 2 tablespoons sugar.
- Place the cobbler on a baking sheet and bake until the topping is lightly browned and the fruit is bubbling, about 1 hour. Let the cobbler cool completely before serving, 2 to 3 hours. Serve with vanilla ice cream.
BISCUIT-AND-STRAWBERRY JAM COBBLER
Homemade strawberry jam is topped with sugar-encrusted cream biscuits in this peak-summer dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h
Number Of Ingredients 11
Steps:
- Jam: Cook strawberries, sugar, and lemon juice in a large pot over medium-high heat, stirring occasionally, until reduced to 4 cups, about 12 minutes. Let cool completely. (Jam can be stored in refrigerator for up to 3 days.)
- Biscuits: Meanwhile, preheat oven to 375 degrees with a rack in lower third and a baking sheet on rack below. Whisk together flour, baking powder, granulated sugar, and salt. Cut in butter until largest pieces are the size of peas. Mix in cream with a fork until dough starts to come together but is still crumbly. Turn out onto a work surface; knead once or twice to make smooth. Pat dough into an 8-inch round, about 3/4 inch thick. Cut into 8 wedges.
- Spread 3 cups jam in bottom of a 9 1/2-inch deep-dish pie plate or skillet. Arrange dough on top in a round, then brush with cream and sprinkle with sanding sugar. Bake until bubbling and golden (if top is browning too quickly, tent with foil), about 50 minutes. Let cool before serving with remaining jam and whipped cream.
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- Make the Jam: Place the strawberries, sugar and lemon juice in a 4-quart saucepan and cook over medium-high heat, stirring occasionally, until reduced to 4 cups, about 12 minutes. Allow to cool completely. (The jam can be stored, covered, in the refrigerator for up to 3 days.)
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- Spread the jam onto the bottom of a 9½-inch deep-dish pie plate or skillet. Arrange the dough on top in a round. Brush the dough with heavy cream and sprinkle with sanding sugar. Bake until the strawberry jam is bubbling and the cobbler is golden brown, about 50 minutes. Allow to cool to warm room temperature before serving.
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