Because if we made strawberry cobbler for four we still wouldn’t have any leftovers.
- 2 cups fresh strawberries, washed, hulled, halved
- 1 tsp cinnamon sugar
- 1/4 cup honey
- juice from half a lemon
- 1 tsp cornstarch
- 1/2 cup flour
- 3 tbsp butter
- 1/2 cup buttermilk (or 1/4 cup regular milk)
- 1 tsp baking powder
- 1/2 tbsp sugar
Combine strawberries, honey, lemon juice and cinnamon sugar in a small bowl and set aside. In a large bowl, mix flour and baking powder. Cut butter into flour mix, until crumbly. Add sugar and buttermilk or milk. Stir to incorporate. The mix will be wet, more of a drop biscuit or almost a cake batter consistency. Preheat oven to 400. Stir cornstarch into berries and divide berries evenly between two buttered 12-ounce dishes or a single two-quart casserole dish. Use a spoon to spread batter evenly over top. (It doesn’t have to be perfect.) Sprinkle with cinnamon sugar if desired. Place baking dish on a cookie sheet lined with foil to catch any leaks. Bake for 30-40 minutes or until tops are golden. They will rise in the oven and fall somewhat and crack once they’re cooled.