Description
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!
Ingredients
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)
Instructions
- 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.
Notes
- 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.