You have reached your limit of free articles this month.

Enjoy unlimited access to myStatesman.com

Starting at just 99¢ for 8 weeks.

GREAT REASONS TO SUBSCRIBE TODAY!

  • IN-DEPTH REPORTING
  • INTERACTIVE STORYTELLING
  • NEW TOPICS & COVERAGE
  • ePAPER
X

You have read of premium articles.

Get unlimited access to all of our breaking news, in-depth coverage and bonus content- exclusively for subscribers. Starting at just 99¢ for 8 weeks

X

Welcome to myStatesman.com

This subscriber-only site gives you exclusive access to breaking news, in-depth coverage, exclusive interactives and bonus content.

You can read free articles of your choice a month that are only available on myStatesman.com.

Recipe of the Week: Strawberry Cobbler


Fresh strawberries alone make a wonderful dessert, but as soon as you start adding whipped cream or ice cream or maybe a little crunchy streusel topping or a biscuit, then you start building something even more special.

I’ve been eating plenty of strawberries with shortcake, drop biscuits and scones this spring for our most recent Year of Baking story about strawberry scones and shortcake, which you can read at austin360.com/yearofbaking. But I haven’t yet made a cobbler.

Dee Dee Sanchez, the pastry chef at Jack Allen’s Kitchen’s, bakes desserts that change with the seasons. A few weeks ago, she was making strawberry rhubarb cobbler, but now that rhubarb is phasing out, she’s making a strawberry-only cobbler under a buttery streusel topping. At the restaurant, they bake these in ramekins and serve the cobbler with Amy’s Mexican vanilla ice cream, but you can use a larger pan at home and serve with whatever’s on hand, including whipped cream or even a drizzle of heavy cream.

Strawberry Cobbler

2 lbs. Texas strawberries, hulled, washed and cut into quarters or halved if berries are small

1 cup brown sugar

1 tsp. cinnamon

2 tsp. Mexican vanilla

For streusel topping:

2 cups flour

3/4 cup sugar

3/4 cup brown sugar

3/4 cup oats

1/2 lb. unsalted butter, chilled and cubed

Heat oven to 350 degrees. Toss berries, brown sugar, cinnamon and vanilla in a bowl and set aside.

Grease a 9-inch-by-13 inch pan. Set aside. In large bowl, mix streusel ingredients together using fingertips and rub together until butter is incorporated, keeping streusel crumbly and light. Small chunks of butter are good, but no larger than the size of a pea. Do not knead into a dough.

Place strawberry mixture and juices in baking pan. Crumble the streusel topping loosely over top of strawberries and to edges of pan. Bake on top of a sheet pan to avoid any strawberry filling bubbling over edges of pan. Bake for about 45 minutes until streusel is golden brown and edges are bubbly. Cool for about 10 minutes and serve with vanilla ice cream. Serves 12.

— Dee Dee Sanchez, pastry chef, Jack Allen’s Kitchen


Reader Comments ...


Next Up in Austin360 Eats

Vivian Howard, a TV chef, offers hope for her rural hometown
Vivian Howard, a TV chef, offers hope for her rural hometown

Just before Christmas, in the soup kitchen that serves this small town built on tobacco, textiles and hogs, the chef and cooking show star Vivian Howard finished stirring a pot of pork and sweet potato stew and turned to a local television reporter. How does it feel, the reporter asked, to know that she had saved her hometown? “If I had saved...
Watch Matthew McConaughey sing ‘I Will Survive’ ... kinda
Watch Matthew McConaughey sing ‘I Will Survive’ ... kinda

Matthew McConaughey: actor, philanthropist, Texas Longhorn legend, disco superstar. A gaggle of Hollywood celebrities got together for W magazine’s medley of Gloria Gaynor’s 1979 hit “I Will Survive,” and if there was one voice that needed to join this modern-day “We Are the World,” it was the pride of...
Gluten-free Austin: Recipes for pizza, bread, muffins and more

We had so many recipes to go with Sunday’s story about an Austin family going gluten-free that we are running them in print on Wednesday and online with the story. If you scroll to the bottom of this story, you’ll find recipes from three recent books, “Cooking for Your Gluten-free Teen: Everyday Foods the Whole Family Will Love&rdquo...
Openings/closings: Mettle opens, Qui sets opening date

Open: Mettle, the first restaurant from noted Rainey Street bar owner Bridget Dunlap, with former Olivia chef Andrew Francisco at the helm in the kitchen. The East Austin bistro, which takes culinary cues from French, Asian and modern American cuisine, is open at 507 Calles St. for lunch and dinner Tuesday-Sunday. 512-328-3935, mettleaustin.com Opening...
Michelle Obama takes dogs Sunny and Bo on final walk through White House
Michelle Obama takes dogs Sunny and Bo on final walk through White House

The Obamas will soon leave the White House for the last time as the president and first lady. Their eight years in the historic house is coming to an end. First lady Michelle Obama took the Obama’s Portuguese water dogs Bo and Sunny on what’s described as a final walk through the building the Obama’s have called home now since 2009...
More Stories