strawberry jam cobbler

Biscuit-and-Strawberry Jam Cobbler

Serves 8.  We don’t normally care for cooked strawberries but this Martha Stewart recipe was a real winner.  Make the jam up to 3 days in advance and refrigerate it, it needs to be completely cooled before you can make the cobbler.

            Jam:                                                    ¼ c. granulated sugar

            2 lbs. fresh strawberries, hulled             ¾ tsp. coarse salt

              and cut into ½” pieces                        6 Tbs. cold, unsalted butter, cut

            2 c. granulated sugar                               into cubes

            1 Tbs. fresh lemon juice                        ¾ c. heavy cream, plus more for brushing

            Biscuits:                                             coarse sanding sugar, for sprinkling

            1¾ c. flour                                            unsweetened whipped cream, for

            1¾ tsp. baking powder                         serving

Jam:  Cook strawberries, sugar, and lemon juice in a large pot over medium-high heat, stirring occasionally, until reduced to 4 cups, about 12 minutes.  Let cool completely.

Biscuits:  Meanwhile, heat oven to 375 degrees with a rack in lower third and a baking sheet on rack below (to catch any spills).  Whisk together flour, baking powder, granulated sugar, and salt.  Cut in butter until largest pieces are the size of peas.  Mix in cream with a fork until dough starts to come together but is still crumbly.  Turn out onto a work surface; knead once or twice to make smooth.  Pat dough into an 8” round, about ¾” thick.  Cut into 8 wedges. 

Spread 3 cups of the jam in bottom of a 9½” deep-dish pie plate or skillet.  Arrange dough wedges on top in a round, then brush with cream and sprinkle with sanding sugar.  Bake until bubbling and golden (if top is browning too quickly, tent with foil), about 50 minutes.  Let cool before serving with remaining jam and whipped cream.