Strawberry Basil Cobbler is a Fantastic Alternative to Pie and a Much Easier Dessert to Make! With the Citrus Flavor of Lemon and Sweet Honey Biscuits, Traditional Cobblers will be Just a Thing of the Past.
I cannot begin to explain how excited I am about my strawberry basil cobbler! A recipe challenge I took on a whim for myself, to use the MANY strawberries stocked in the fridge before it all went bad.
I tend to get carried away when berries go on sale. Thinking that in the following week, the grocer will jack up the price and then I’ll be left with the regret of not buying them for cheap when I had the chance. Am I the only person who thinks this way? The only food blogger who becomes overzealous on how many desserts I believe I can make in a week and then left with the disappointment that I took more than I can handle? I hope not!
Either way, I had to put these strawberries to good use. And I wanted to remove myself from creating a basic [strawberry] cobbler, much like this one here (and yes, I called my own, basic Ha!) so I decided to give a small but notable twist by adding basil and creating a new biscuit flavor.
Years back I remember spotting in a recipe this basil-berry combination and have been curious as to how this herb may affect the dessert’s sweetness. Much to my surprise, these little green leaves gives such a pleasant aromatic essence to the strawberries with the perfect amount of sweet yet slight peppery-mint flavor throughout. A very similar experience using herbs in my Vanilla Mint Ice Cream.
So the take home message today… experiment with herbs! You’ll be shocked on how you can turn a one-dimensional flavored dessert into so much more!
- ¼ cup fresh basil, minced
- 1/2 cup granulated sugar
- 2 teaspoons lemon zest
- 1 tablespoon cornstarch
- 1/8 teaspoon salt
- 5 cups fresh strawberries, hulled and quartered
- 1 tablespoon lemon juice
- 1 ½ cups all purpose flour
- 1/4 cup granulated sugar
- 2 tablespoons cornmeal
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup buttermilk
- ¼ cup honey
- 4 tablespoons unsalted butter, melted
- 1 tablespoon lemon zest
- turbinado sugar or any coarse sugar
- Heat oven to 375°F. Place 4 5-inch pie plates or 1 9-inch pie plate over a baking sheet; set aside.
- In a food processor, pulse basil until finely chopped. Add granulated sugar and lemon zest pulse for 30 seconds.
- Combine the sugar mixture, cornstarch and salt in a large mixing bowl; add strawberries. Toss sugar mixture to evenly coat the berries. Add lemon juice, mix again. Divide strawberry mixture evenly into each pie plate.
- Bake uncovered for 35-40 minutes or until strawberry mixture begins to bubble.
- Meanwhile, in a medium bowl, whisk flour, sugar, cornmeal, baking powder, baking soda and salt.
- In a small bowl, whisk buttermilk, honey, butter and lemon zest. NOTE: do not combine the dry and wet ingredients until about 1 minute before strawberries are done baking.
- Once strawberries are done baking, remove from oven and increase temperature to 425°F.
- Combine wet ingredients in with the dry ingredients and mix until no dry pockets remain. The batter will resemble a sticky dough.
- Evenly divide dough over each pie plate. If using a 9-inch pie plate, place each part above the baked strawberries about 1/2 inch apart from the next biscuit dough. Sprinkle with coarse sugar.
- Bake for 7 to 10 minutes or until biscuit topping is golden brown and cooked thoroughly.
- Transfer pie plates to a wire rack and allow it to cool for 20 minutes. Best served warm. ENJOY!
Recipe adapted from URBAN BAKES Blueberry Cobbler