Strawberry Cobbler - adapted from How to Eat a Cupcake - serves 4
1/2 cups sugar (cut this way back if the berries are sweet, 1 T sugar per 1 cup berries is probably enough!)
2 tsp cornstarch
2 tsp water
1 1/2 tsp fresh lemon juice
2 cups strawberries, washed and hulled
1 tsp unsalted butter, softened
3/4 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
1 Tbsp granulated sugar
2 1/2 Tbsp shortening
1/4 cup cold milk
Preheat the oven to 400 degrees F. Line a large cookie sheet with foil. Butter (optional) 4 deep ramekins and place on the cookie sheet.
First, prepare the strawberry filling. In a large nonreactive saucepan stir together the sugar and cornstarch. Stir in the water and lemon juice. Stir in the strawberries.
Cook over medium heat, stirring often until thickened. Remove from the heat and stir in the butter. Pour filling into ramekins.
Prepare the biscuit topping. Sift together the flour, baking powder, salt, and sugar. Cut in the shortening. Using a wooden spoon, gently stir in the milk, just until the dough cleans the bowl.
Drop in small portions on top of each cobbler.
Bake for 25 minutes.
delicious filling cooking in the pot... we ate it all before we had a chance to photograph the final product!