Just before strawberry out of season soon and they will be more and more expensive, yesterday I bought another kilo of fresh strawberry. Yes, I love and enjoy eating them fresh or make it for delightful dessert.
Strawberry with crunchy flaky pie is my number one favorite. But of course together with Panna cotta would be a fancy and special dessert for your romantic dinner.
Or you can check my other dessert using this favorite strawberry here.
And today I made this delish strawberry cobbler. What's special about my cobbler this time is I add some yummy crumbly oatmeal streusel on top of it. So you can imagine the crunchiness topping twisted with delicious sweet slightly sour strawberry filling inside.
My family like it, especially that topping. So I am thinking to make other cobbler with other filling later. Cherries maybe?
Making cobbler especially when you make it from scracth, it is like small kitchen project. First you must prepare the topping then the filling. But if you don't want to spend too much time in kitchen you can use ready bought pie crust or puff pastry, but do not skip making that crumble streusel! it will make it more special than other cobbler, believe me ^,^
So here it is my strawberry cobbler with oatmeal streusel.
Serve 4 @350ml ramekins
For pastry topping
- 135 g AP flour
- 15 gr caster sugar
- ¼ tsp salt
- 90 g very cold butter, cut into small 1" cube
- 1 small cold egg, lightly beaten with 2 tbsp milk/ cream
- plus 1 tbsp milk/ cream as needed
- 30 gr salted butter, room temperature
- 30 gr AP flour
- 50 g caster sugar
- 15 g rolled or instants oatmeal (you can substitute with almond sliced)
- ±600 gr fresh strawberries, cut into quarters
- 150~200 gr caster sugar (depends how sour your strawberry is)
- 1 tbsp fresh lemon juice
- 1 tbsp cornstarch
1) Put all dry ingredients and butter cubes in food processor with sharp blade. Pulse few second, stop. Check the butter chunk, pulse again few seconds if they are still in big chunk.
If all butter chunks become as small as small peas, stop the process. It's okay if you get butter crumbles among that flour.
2) In another small bowl whisk egg and 2 tbsp cream / milk. Very slow drizzle wet mixture into processor while pulse few second.
Transfer the crumbled dough over working table and knead lightly just to pull them together. In this stage you might need additional 1 or 2 tbsp cream / milk. Stop adding the milk/ cream when you can gather the damp clumps nicely.
3) Lightly roll the dough into log and divide into 4 equal portions. Wrap with plastic film and chill in the refrigerator before use.
Meanwhile make the strawberry filling:
1) In a medium heavy bottomed pan combine strawberry, lemon juice and sugar. Toss to well combine. Let it sit for about 30 minutes (you can make streusel topping while waiting time).
2) Sprinkle 1 tbsp cornstarch over the strawberry then cook over medium heat for about 15 minutes or just until it gets thicken. Divide evenly into prepared ramekins.
In medium bowl, mix butter, flour and sugar. Use fork or pastry cutter to mix them all. Finally add in oatmeal and mix well.
Baking the cobbler:
Preheat oven at 190°C. Take pastry dough topping, work one dough at a time. Roll out each dough into a disk same wide as your ramekin's. Place each dough over the ramekins. Put the streusel over the topping.
Bake for about 35~40 minutes or until golden brown and filling bubbling.
Serve warm or room temperature.