Fruit cobbler is a beloved dessert staple, and this version is sure to become your new favorite. Roasting fresh, ruby-red strawberries intensifies the flavor of the berries. A thick top crust made from cornmeal imparts an earthy, nutty flavor. A generous sprinkling of lightly salted sugar adds a sandy finish that perfectly balances the jammy fruit for a delightful dessert you’ll want to bake time and again.
Roasted Strawberry Cobbler with Salted Sugar Crust
Ingredients
Filling:
- 2 pounds (900 grams) fresh strawberries, hulled and quartered
- ½ cup (100 grams) granulated sugar
- ¼ cup (32 grams) cornstarch
Topping:
- ¾ cup (94 grams) all-purpose flour
- ¼ cup (34 grams) finely ground plain cornmeal
- ¼ cup (50 grams) plus 1½ tablespoons (18 grams) granulated sugar, divided
- ½ teaspoon kosher salt, divided
- ¼ teaspoon baking soda
- ¼ cup (57 grams) cold unsalted butter, cubed
- ½ cup (120 grams) cold buttermilk
Whipped cream:
- 1 cup (240 grams) cold heavy whipping cream
- ¼ cup (30 grams) confectioners’ sugar
- ½ teaspoon vanilla bean paste
Instructions
- Preheat oven to 400°F (200°C).
- For filling: In a shallow 1½-quart ceramic baking dish, toss together strawberries, granulated sugar, and cornstarch.
- Bake for 10 minutes.
- Meanwhile, for topping: In a large bowl, whisk together flour, cornmeal, ¼ cup (50 grams) granulated sugar, ¼ teaspoon salt, and baking soda. Using your hands or a pastry blender, cut in cold butter until mixture is crumbly. Stir in cold buttermilk until just combined and a very soft dough forms.
- In a small bowl, whisk together remaining 1½ tablespoons (18 grams) sugar and remaining ¼ teaspoon salt.
- Remove strawberries from oven, and stir. Spoon dough onto strawberries. Sprinkle sugar-salt mixture onto dough.
- Bake until filling is bubbling and topping is golden brown, 20 to 25 minutes. Let cool for at least 10 minutes.
- For whipped cream: In another large bowl, whisk together cold cream, confectioners’ sugar, and vanilla bean paste until medium-stiff peaks form. Serve immediately with warm cobbler. Cover and refrigerate for up to 2 days.
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