Strawberry Cobbler

For the crust:

  • 1 3/4 cup unbleached all purpose flour
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 2 tablespoons sugar
  • 6 tablespoons cold butter
  • 3/4 cup milk

For the filling:

  • 1 cup sugar
  • 1/3 cup unbleached aa[[ purpose flour
  • 1 teaspoon salt
  • 1/2 cup water
  • 3 tablespoons fresh lemon juice
  • 2 quarts fresh strawberries, stemmed and cut in half

For the topping:

  • 2 tablespoons brown sugar
  • 2 tablespoons butter

Combine flour, salt, baking powder, and sugar in a 2-quart mixing bowl. Using a pastry blender, cut the cold butter into the mixture until it has the consistency of coarse sand (or use food processor). Add milk and gently knead just until a ball is formed. Refrigerate for 30 minutes.

Preheat oven to 400 degrees.

In a 2-quart mixing bowl, combine sugar, flour, and salt for filling. Slowly whisk in water and lemon juice, and stir into strawberries.

Place fruit in 9″ x 13″ glass baking dish. Bake for 15 minutes, or until fruit is bubbling. Stir.

Tear off 1/4 inch thick, half dollar size pieces of dough and place on top of berries, covering the entire surface. Dot with butter, sprinkle with brown sugar.
Return to oven and bake until golden brown, about 30 minutes.

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