I’m very excited to share with you that Delicious Shots made it to the top of Babble’s list of food blogs as “Best overall food blog of 2013″ , #1 Best Recipes, #2 Best Photography and #3 Fun to Read food blog. Wow, I’m really honored and I want to say thank you to all of you!
If you celebrated Easter, I hope you had a good one. I had a great one filled with strawberries. For some reason, everybody brought strawberries to our Easter brunch. It’s not a complain, on the contrary, I love strawberries and I always look forward to strawberry season.
I used part of the strawberries for dessert that day, which was a simple strawberry salad with orange cream. With the rest of the strawberries I made a cobbler. This was the first time that I experimented with a biscuit-like topping for my cobbler. Oh my goodness. It was perfection. The topping was buttery and little bit on the savory side which created the right balance between the sweetness of the strawberries and the savory of the salt. The almonds added a nice crunch to each bite. We had this in the afternoon as you would scones or biscuits with “jam”, coffee or tea. Of course, a scoop of ice cream is never too much.
For the filling:
1 1/2 pound strawberries, hulled and sliced
2 tbsp lemon juice
3 tbsp sugar
Preheat the oven 350 F. Mix the strawberries, lemon and sugar in a saucepan over medium-low heat and cook for five minutes. Pour the strawberries into a 9-inch cast iron skillet or another baking container.
For the topping:
1 1//2 cup self-rising flour
2 tbsp sugar
1/4 tsp salt
6 tbsp cold butter, cut in small pieces
1/2 cup milk
In a food processor, add the flour, sugar and salt, pulse few times to combine. Add the cold butter and pulse more until the mixture resemble “bread crumbs”. Add the milk and mix until combined. In a lightly floured work surface, bring the dough together then with a rolling pin, roll out to 1/2-inch thick. With a 2 or 3-inch cookie cutter, cut rounds and place them on top of the strawberries. Brush the dough with egg wash and sprinkle with almonds. Bake for 35 to 40 minutes or until the top is golden. Serve warm with ice cream.
Note: Place the cast iron skillet on a baking sheet to bake in case it spills.