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Strawberry Basil Cobbler with Lemon Honey Biscuits | URBAN BAKES

Strawberry Basil Cobbler with Lemon Honey Biscuits


  • Author: URBAN BAKES
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour, 30 minutes
  • Yield: four 4-inch cobblers 1x

Description

Strawberry Basil Cobbler with Lemon Honey Biscuits is a Fantastic Alternative to Pie and a Much Easier Dessert to Make! 


Ingredients

Scale

FILLING

  • 1/4 cup fresh basil, minced
  • 1/2 cup (100 grams) granulated sugar
  • 2 teaspoons (6 grams) lemon zest
  • 1 tablespoon (8 grams) cornstarch
  • 1/8 teaspoon salt
  • 5 cups fresh strawberries, hulled and quartered
  • 1 tablespoon (16 grams) lemon juice

BISCUITS

  • 1 1/2 cups (180 grams) all purpose flour
  • 1/4 cup (50 grams) granulated sugar
  • 2 tablespoons (18 grams) cornmeal
  • 2 teaspoons (8 grams) baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup (83 grams) buttermilk
  • 1/4 cup (84 grams) honey
  • 4 tablespoons (57 grams) unsalted butter, melted
  • 1 tablespoon (8 grams) lemon zest
  • turbinado sugar or any coarse sugar

 


Instructions

  1. FILLING: Heat oven to 375°F (190°C). Place four 4 in (10-cm) pie plates or one 9 in (23 cm) pie plate over a baking sheet; set aside.
  2. In a food processor, pulse basil until finely chopped.  Add granulated sugar and lemon zest, pulse for 30 seconds. 
  3. Combine the basil-sugar mixture, cornstarch and salt in a large mixing bowl; add strawberries.  Toss mixture to evenly coat the strawberries.  Add lemon juice, mix again. Divide strawberry mixture evenly into each pie plate.
  4. Bake uncovered for 35-40 minutes or until strawberry mixture begins to bubble.
  5. BISCUITS: Meanwhile, in a medium bowl, whisk flour, sugar, cornmeal, baking powder, baking soda and salt.
  6. In a small bowl, whisk buttermilk, honey, butter and lemon zest. NOTE: do not combine the dry and wet ingredients until about 1 minute before strawberries are done baking.
  7. Once strawberries are done baking, remove from oven and increase temperature to 425°F (220°C).
  8. Combine wet ingredients in with the dry ingredients and mix until no dry pockets remain. The batter will resemble a sticky dough.
  9. Evenly divide dough over each pie plate.  If using a 9 in (23 cm) pie plate, place each part above the baked strawberries about 1/2 inch (1.3 cm) apart from the next biscuit dough. Sprinkle with coarse sugar.
  10. Bake for 7 to 10 minutes or until biscuit topping is golden brown and cooked thoroughly.  Transfer pie plates to a wire rack and allow it to cool for 20 minutes. Best served warm.  ENJOY!

 

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