blog postings for cobbler

I had planned on taking the kids strawberry picking this weekend, but it got away from me, so I’m having a strawberry Pop-Tart instead. OK, OK, I’ve been eating Pop-Tarts for breakfast lately. Not everyday of course, but it has happened more than a couple times this past week. And it’s all Eva’s fault. Eva is one of our wonderful designers, and happens to have a thing for Pop-Tarts—the plain, unfrosted ones. The same ones I like. Now that she knows I like them, she’ll pop 2 in the toaster, one for her and one for me. Of course, they're  not local, not green, not organic, not seasonal, not grown within 100 mile radius of the office, but occasionally oh so correct. Yummmm. To honor strawberry season, here’s a recipe for strawberry cobbler.

Fresh Strawberry Cobbler
Filling:
4 cups medium strawberries, hulled and quartered
1 cup sliced fresh peaches
1/3 cup sugar
1/3 cup orange juice
1 tablespoon cornstarch
1 tablespoon fresh lime juice

Biscuit topping:
1 cup all-purpose flour
3 tablespoon sugar, divided
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons butter, cut into pieces
1/2 cup buttermilk
Instructions
1. Preheat oven to 350F.
2. To prepare the filling, combine strawberries and next 5 ingredients in a medium bowl; stir well. Spoon strawberry mixture into a 10-inch deep-dish pie plate or 11 x 7-inch baking dish coated with cooking spray.
3. To prepare the biscuit topping, combine flour, 2 tablespoons sugar, baking powder and salt. Add butter, working with your fingers until mixture resembles coarse meal. Stir in buttermilk. Drop dough by tablespoons over strawberry mixture. Sprinkle with remaining sugar.
4. Bake 25 minutes or until strawberry mixture is bubbly and biscuits are browned. Serves 6.
Nutritional Information
Per serving: 230 calories, 6g fat, 4g prot., 43g carbs, 3g fiber, 390mg sodium.