Strawberry Cobbler

Prep time: 10min
Total time: 85min
Serves: 10
1 cup
all-purpose flour
250 mL
1/2 cup
packed brown sugar, divided
125 mL
2 tsp
baking powder
10 mL
1/4 tsp
baking soda
1 mL
1/4 tsp
1 mL
1/2 cup
cold unsalted butter, cubed, divided
125 mL
2 tsp
finely grated orange zest
10 mL
1/4 cup
buttermilk, plus more for brushing
60 mL
3 lb
strawberries, hulled and sliced
1.5 kg
3 tbsp
orange juice
45 mL
1/3 cup
cornstarch, sifted
75 mL
Per serving (1/10 of the recipe):
10 g
saturated fat
6 g
32 g
14 g
3 g
25 mg
3 g
170 mg


  1. Preheat oven to 375˚F (190˚C). In bowl, whisk flour, 2 tbsp (30 mL) brown sugar, baking powder, baking soda and salt. Reserve 4 tsp (20 mL) butter and cut remaining butter into flour mixture, with a pastry-blender or 2 knives, to coarse crumbs. Using fork, stir in orange zest and 1/4 cup (60 mL) buttermilk until just combined. Turn out onto floured work surface. Pat dough into 1/2-in. (1-cm) thick slab. Using 2.5-in. (6-cm) maple leaf cookie-cutter, cut out 6 biscuits. Re-roll scraps and cut out 4 more maple leafs. Place cut-outs on baking sheet; chill 15 min.

  2. Meanwhile, toss strawberries with remaining brown sugar, orange juice and cornstarch. Scrape into greased 11 x 7-in. (2 L) baking dish. Dot with reserved 4 tsp (20 mL) butter. Arrange chilled biscuit cut-outs on top of filling, about 1 in. (2.5 cm) apart. Brush tops of cut-outs with buttermilk.

  3. Bake about 20 min. until biscuits are golden. Cover with aluminum foil (to prevent overbrowning) and bake another 20 to 25 min. until filling is thickened. Cool a few minutes before serving warm or at room temperature.