RECIPE

Strawberry-Thyme Mini Cobbler

Name: Strawberry-Thyme Mini Cobbler
Cook time: 40 min
Yield: 1

Recipe Created For Strawberry Mini Cocotte

Main Course

Fruit

Cook Time

Under 2 hour

Serving Size

Cook Mode

INGREDIENTS

Biscuit Topping (makes 1 cobbler)

1/2 cup all-purpose flour
2 tbsp granulated sugar
3/4 tsp baking powder
1/2 tsp kosher salt, plus more for sprinkling on top
2 tbsp cold butter, cut into small cubes
1 tbsp room-temperature butter
1/4 cup cold buttermilk
1 tsp vanilla extract
Vanilla ice cream (for serving)

Strawberry-Thyme Filling

1 1/2 cups chopped strawberries
2 tbsp granulated sugar
2–3 sprigs fresh thyme
1/2 tsp kosher salt

INGREDIENTS

Biscuit Topping (makes 1 cobbler)

1/2 cup all-purpose flour
2 tbsp granulated sugar
3/4 tsp baking powder
1/2 tsp kosher salt, plus more for sprinkling on top
2 tbsp cold butter, cut into small cubes
1 tbsp room-temperature butter
1/4 cup cold buttermilk
1 tsp vanilla extract
Vanilla ice cream (for serving)

Strawberry-Thyme Filling

1 1/2 cups chopped strawberries
2 tbsp granulated sugar
2–3 sprigs fresh thyme
1/2 tsp kosher salt

Start by preparing the biscuit topping. In a medium bowl, combine the flour, sugar, baking powder, and kosher salt. Add the cubed butter and use your fingers to press the cold butter into small, flat pieces.

Pour in the cold buttermilk and vanilla extract, then stir until just combined. The dough should be slightly sticky. If it feels too dry, add a little more buttermilk. If it’s too wet, add a little more flour. Transfer to the refrigerator to chill while you prepare the filling.

Grease the inside of the mini cocotte with the room-temperature butter.

To prepare the filling, combine the strawberries, sugar, thyme, and kosher salt in a small bowl. Toss gently until the sugar begins to dissolve.

Spoon about 3/4 of the filling into the bottom of the cocotte, then top with the chilled biscuit dough. Add the remaining fruit filling on top, pressing some of it gently into the dough. Sprinkle with about 1 tsp of granulated sugar.

Bake for 35–40 minutes, or until the biscuit topping is golden brown and cooked through. Let cool for 5 minutes, then serve warm with vanilla ice cream.