This is a great recipe for a party or summer picnic or whith comfort food. There are other variations for a berry crumble or with pound cake.more
pint strawberries, hulled and quartered
tsp lemon zest, finely grated
tsp vanilla extract
sticks unsalted butter, melted
Filling: In a bowl, toss the berries with sugar and cornstarch and let stand for 10 mins. Batter: Preheat oven to 375 degrees. In a medium bowl, whisk flour with sugar, lemon zest, baking powder and salt. In a small bowl, whisk eggs with milk and vanilla. Whisk liquid into the dry ingredients until evenly moistened, then whisk in the melted butter until smooth. Spread filling in 9x13 inch baking dish. Spoon batter on top, leaving small gaps. Bake in the center of the oven for 1 hour, untilt he fruit is bubbling and a toothpick inserted into the topping comes out clean. Let cool for 1 hour before serving. Cobbler variation: Pulse 2 c flour with 1/2 c cornmeal, 3/4 c sugar, 2 tbs minced candied ginger, 1 tbs baking powder and 1 tsp salt in a blender or food processor. Add 2 sticks cubed cold butter and pulse until crumbly. Add 3/4 c milk and pulse until moistened. Scoop 15 mounds of dough over the filling. Bake for 1 hour and 15 mins. Crumble variation: Pulse 1 1/3 c flour with 2/3 c light brown sugar, 1 tsp baking soda and 1 tsp salt. Add 1 stick plus 2 tbs cubed cold butter and pulse until crumbly. Add 1 c thick-cut rolled oats and pulse. In a bowl, press topping into clumps and scatter over the filling. Bake for 1 hour. Pound Cake Variation: Slice about 12 ozs pound cake into cubes and spread on a baking sheet. Toast in a 375 degree oven for 10 mins. Let cool, toss with 6 tbs melted butter, 1/4 c sugar and 1 tsp finely grated lemon zest. Arrange cubes over the filling and bake for 30 mins, covering with foil for first 30 mins.