Strawberry Basil Cobbler is a twist on a classic dessert, with fresh basil and juicy strawberries all topped with whole wheat biscuits swirled with homemade strawberry chia jam!
Prep Time:20 minutes
Cook Time:35 minutes
Total Time:55 minutes
Yield:12 servings 1x
For the strawberry filling:
5 cups fresh strawberries, mix of whole and halved
3 tablespoons cornstarch
2 tablespoons cane sugar
2 tablespoons chopped fresh basil
For the biscuits:
2 + 1/2 cups whole wheat flour, divided
1/4 cup + 1 tablespoon cane sugar, divided
4 heaping teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup organic, unsalted butter, cold and cubed
1 cup dairy milk (I use 1% milk fat)
1/2 cup strawberry chia jam, or jam of choice (recipe for chia jam in notes)
Pre-heat oven to 425F and grease a deep dish 9-inch pie plate or casserole dish.
In a large bowl, add the strawberries, cornstarch, sugar and basil. Stir until the cornstarch is dissolved and a pink, creamy liquid starts to form around the strawberries. Pour into your prepared dish and arrange the strawberries in a single layer.
In a large bowl, add 2 cups flour, 1/4 cup sugar, baking powder and salt, and stir to combine. Add the butter and use a pastry cutter to cut the butter into the dry ingredients until a crumbly mixture forms. Don’t worry if some small bits of butter remain.
Pour in the milk and stir until a sticky dough forms.
Fold the dough out onto a well floured surface and start kneading, adding the remaining 1/2 cup of flour a little bit at a time until the dough becomes firmer and less sticky. You may not use all of the remaining 1/2 cup of flour, but if the dough is too sticky, just add a little bit more flour.
Using a rolling pin, roll out the dough so that it’s 15″ long, 10″ wide and 1/4″ thick. As you’re doing this, you may need to add more flour to the work surface and the rolling pin to ensure the dough doesn’t stick.
Once rolled out, spread the jam onto the surface of the dough. From the long edge, roll the dough into a log, folding the ends once it’s rolled to ensure the jam doesn’t come out. Cut into 12 even pieces and arrange in a single layer on top of the strawberries. Sprinkle on the remaining 1 tablespoon of cane sugar.
Bake for 35-38 minutes, or until the biscuits are golden brown and crispy and the strawberries are bubbling around the edges.
Remove from oven and serve warm with ice cream. Store any leftovers in an airtight container in the refrigerator and enjoy within 2-3 days.
You can substitute 2 teaspoons of dried basil for the 2 tablespoons of fresh.
If you don’t have cane sugar, you can substitute granulated sugar. But you will still want a course sugar, such as turbinado sugar, to sprinkle on top of the biscuits. Granulated sugar will not work well for this.
To make your own strawberry chia jam, in a small sauce pan, combine 1 1/2 cups of chopped strawberries with 1/2 tablespoon maple syrup. Bring to a low boil and let simmer until the strawberries have softened. Mash with a fork or potato masher. Remove from heat and stir in 3 tablespoons of chia seeds. Cover and let sit for 20 minutes to allow the chia seeds to plump.
You can use store-bought strawberry jam instead of homemade chia jam.
When the cobbler is baking, the strawberry mixture will start to bubble up around the edges, so make sure you use a rimmed pie plate or casserole dish that is over 2 inches high.