My fondest memory of my grandmother Elneps “Mie” Carrington, is going strawberry picking and then making her Strawberry Cobble! She never used measuring cups or machines. She only used her hands, eyeballed it and made it with love. I miss her every day. So this recipe is near and dear to my heart. Enjoy!
- 3 16oz Carton Strawberries (hulled & quartered)
- 2/3 cups Sugar
- Lemon Zest (optional)
- 2 Tbs of Fresh Lemon Juice
- 2 1/2 cups all-purpose flour
- 2/3 cups sugar
- 1/2 tsp. of salt
- 14 Tbs. cold unsalted butter, cut into 1/4-inch
cubes - 2 egg yolk
- 2 tsp. vanilla extract
- 4 Tbs. very cold whole milk
In a large bowl, combine flour, sugar and salt and mix. Add butter and mix with your hands and fingers until the mixture looks course like cornmeal. (Note: Butter is not larger then small peas. In a small bowl, mix egg vanilla and milk with a hand mixer. Add egg mix to flour mix and mix with your hands. Transfer the dough to floured flat work surface and knead dough and transform into 2 balls. Wrap balls in a plastic wrap and then refrigerate for about 20 to 30 minutes. On a floured surface, roll dough until flat and slice and make dough strips. (NOTE: This is cobbler. Strips do not have to be perfect.) With the 1st set of dough strips, lay in a 9.5 in x 24 cm pie pan. Add cooked strawberries and lay the 2nd ball strips over the strawberries. Bake for about 40 minutes or until the top is almost golden brown. Take cobbler out and add pieces of butter on top of the cobbler and bake about 10 more minutes to give the crust a buttery brown crust topping. Remove from oven. Top with Homemade Strawberry Ice Cream. (NOTE: If you do not make the Strawberry Ice Cream Recipe, you can top with store-bought ice cream or even whipped cream is just as good!) Serve & enjoy!
*(This recipe & ingredients can make up to 2 Cobblers)*
Homemade Strawberry Ice Cream Recipe:
-1½ cups fresh strawberries, hulled*
-¾ cup whole milk
-²∕³ cup granulated sugar
-pinch salt
-1½ cups heavy cream
-1½ teaspoons pure vanilla extract
INSTRUCTIONS:
Put the strawberries in the blender. Pulse strawberries until finely chopped (depending on preference). Place aside. In a medium bowl, use a hand mixer on low speed or whisk combine the milk, sugar, and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight. Turn on ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened. Stir in reserved strawberries with all juices after about 15 to 20 minutes. Once the ice cream comes to the top or has a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in the freezer overnight.
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