Strawberry Cobbler Recipe (2024)

FAQs

Why is my cobbler soggy? ›

Not coating the fruit in some starch.

The result is a soupy cobbler with a soggy top. Try this: Add one to two tablespoons of cornstarch to the filling. Partnered with a little sugar and lemon juice, this will make a lush sauce for the fruit.

Instead of tossing them, keep them in the freezer and you'll have a great mix-in the next time you're making a smoothie or ice cream. Or purée them into sauce and freeze that. You can even portion it out, using an ice cube tray, to use for salad dressing, meat marinades, and quick desserts anytime you want.

How Long To Macerate Strawberries. Let the berries stand for at least 30 minutes or up to two hours at room temperature. The longer they sit, the juicer and softer they will become.

This is more a personal commandment, but cobbler is made more perfect when it's served warm with the cool and creamy contrast of whipped cream or ice cream.

Blind Bake

The most common way to ward off a soggy pie crust is by a process called blind baking. Blind baking means you pre-bake the crust (sometimes covered with parchment or foil and weighed down with pie weights to prevent the crust from bubbling up) so that it sets and crisps up before you add any wet filling.

It comes down to moisture… and mold. Berries tend to be quite porous, water-rich and delicately skinned, meaning they soak up excess moisture in their environment very easily. They also pretty much all carry mold spores, which grow rapidly when moisture is plentiful.

Leave the stem and leaves on

Hulling strawberries, or even just tearing off the leaves and stems, exposes the flesh of the fruit to air and bacteria, which will cause them to decay more quickly. It's best to leave strawberries whole with leaves and stems intact until you're ready to use them.

Yes, dogs can eat strawberries. Strawberries are full of fiber and vitamin C. Along with that, they also contain an enzyme that can help whiten your dog's teeth as he or she eats them. Like all fruits, strawberries contain natural sugar, so offer them in moderation.

Never fear: vinegar can help rinse off pesticide residue as well as dirt or bacteria. Pour three cups of cold water and a cup of apple cider vinegar or white vinegar into a bowl, then submerge your strawberries for five to 20 minutes.

Macerated means to soften or sweeten by soaking in a liquid. It is the perfect way to sweeten strawberries that aren't as sweet or ripe as you would like them. Fruit can be macerated in a liquid such as balsamic vinegar or liquor but it can also be macerated in sugar.

What spice goes well with strawberries? ›

I highly recommend chopped mint, basil and lavender, which add surprising depth to a bowl of strawberries. Skip the rest of them, especially tarragon and sage, which clash completely with strawberry's bright flavors.

Use your probe thermometer! According to Kitchn, when the center of your cobbler reaches 200 degrees F, it's done. Since you have a tool that ensures your cobbler is cooked through, there's one more tip that will make your cobbler experience even better. Let your cobbler rest for a bit before serving.

Cobbler is usually topped with batter or biscuits in lieu of crust. Cobbler's name comes from its sometimes cobbled texture, which is a result of spooning or dropping the topping over the fruit rather than distributing it equally. This way, the filling can peek through.

If you use enough batter to completely cover the fruit, you'll end up with a cobbler that's far too bready, more like an upside-down cake.

If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom.

Cobblers need enough time in the oven for the topping to cook through and brown, but at too high a temperature, anything above 375 ℉, the fruit filling might not be cooked by the time the top is burnt.

Not adding a thickener

Fruit is naturally watery, and when it bakes, that liquid cooks out and mixes with your sugar and spices to create a delicious sauce. However, you don't want your apple crisp weeping everywhere. Just toss in a little cornstarch or tapioca starch with your fruit before baking.

Soggy bottoms

This normally happens when the oven is not hot enough or the pastry is not baked for long enough. However, it can also be because too much water was added to the dough.