Strawberry Cobbler

Prep Time: 10 minutes
Total Time: 1 hour 25 minutes
Makes: 10


  1. 1 cup (250 mL) all-purpose flour
  2. 1/2 cup (125 mL) packed brown sugar, divided
  3. 2 tsp (10 mL) baking powder
  4. 1/4 tsp (1 mL) baking soda
  5. 1/4 tsp (1 mL) salt
  6. 1/2 cup (125 mL) cold unsalted butter, cubed, divided
  7. 2 tsp (10 mL) finely grated orange zest
  8. 1/4 cup (60 mL) buttermilk, plus more for brushing
  9. 3 lb (1.5 kg) strawberries, hulled and sliced
  10. 3 tbsp (45 mL) orange juice
  11. 1/3 cup (75 mL) cornstarch, sifted


  1. Preheat oven to 375˚F (190˚C). In bowl, whisk flour, 2 tbsp (30 mL) brown sugar, baking powder, baking soda and salt. Reserve 4 tsp (20 mL) butter and cut remaining butter into flour mixture, with a pastry-blender or 2 knives, to coarse crumbs. Using fork, stir in orange zest and 1/4 cup (60 mL) buttermilk until just combined. Turn out onto floured work surface. Pat dough into 1/2-in. (1-cm) thick slab. Using 2.5-in. (6-cm) maple leaf cookie-cutter, cut out 6 biscuits. Re-roll scraps and cut out 4 more maple leafs. Place cut-outs on baking sheet; chill 15 min.
  2. Meanwhile, toss strawberries with remaining brown sugar, orange juice and cornstarch. Scrape into greased 11 x 7-in. (2 L) baking dish. Dot with reserved 4 tsp (20 mL) butter. Arrange chilled biscuit cut-outs on top of filling, about 1 in. (2.5 cm) apart. Brush tops of cut-outs with buttermilk.
  3. Bake about 20 min. until biscuits are golden. Cover with aluminum foil (to prevent overbrowning) and bake another 20 to 25 min. until filling is thickened. Cool a few minutes before serving warm or at room temperature. 

- Alternatively, use 2.5-in. (6-cm) round cookie-cutter to cut biscuits.
- Serve with scoop of vanilla ice cream or dollop of whipped cream.