Fresh Strawberry Basil Cobbler With Cream
This is a minimalist cobbler, without the assistance of any reduction, cornstarch, or other thickeners other than a bit of flour. That makes the filling a little loose, but also intensely fused with the fresh flavors of strawberry and basil. Hiding under the crust is a layer of cream, which makes it rich and wonderful on its own or with a scoop of ice cream.
Fresh Strawberry Basil Cobbler With Cream
Yield: 1 (12 x 9-inch) pan, about 8 to 10 servings
Cook Time: 1 hour
Ingredients:
- 2 unbaked pie shells, or 2 recipes homemade pie dough
- 8 cups sliced strawberries (about 2 1/2 pounds)
- 1/2 cup sugar
- 1/3 cup flour
- Juice of one large lemon (about 3 tablespoons)
- 1 teaspoon sea salt
- 1/3 cup packed chopped fresh basil leaves
- 1/2 cup heavy cream
Directions:
- Preheat oven to 400˚F. Gently remove one pie crust from the tin or wrapper and press it into the bottom of a 12 x 9-inch casserole or baking dish, pinching together any holes or tears and pressing dough all the way to the edges and corners to form a flat bottom crust.
- Combine strawberries, sugar, flour, lemon juice, and salt in a large bowl; toss. Fold in basil and mix well. Pour mixture on top of the crust in the baking dish; bake 15 minutes.
- Remove dish from oven and pour cream over top. Pull second pie crust apart into small pieces of any shape and sprinkle over top of filling, covering evenly but not completely, so that bits of strawberry still peek out.
- Bake an additional 30 minutes, until crust is golden brown and filling is bubbly.
- Allow to cool 10 to 20 minutes before serving.