Strawberry Pop-Tart Cobbler - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Lindsay Funston
The icing is key.
Ingredients
- 5 c. chopped strawberries
- 1/2 c. Plus 1 tablespoon sugar
- 1 tbsp. corn starch
- 12 tbsp. cold butter, cubed, plus more butter for brushing baking dish
- 1 1/2 c. all-purpose flour
- 2 tsp. baking powder
- 3/4 tsp. kosher salt
- 3/4 c. heavy cream, plus more for brushing biscuits
- 1 c. powdered sugar
- 2 tbsp. milk
- Rainbow sanding sugar, for sprinkling
Instructions
- Preheat oven to 375 degrees F. In a large bowl, toss strawberries with 1 tablespoon sugar and corn starch. Set aside.
- Butter a 9-x-13" baking dish and pour in strawberries, making an even layer.
- Make biscuit topping: In a large bowl, whisk together flour, remaining 1/2 cup sugar, baking powder, and salt. Add cubed butter and use your hands to work it into a dough. Add cream and work until sticky.
- Top strawberries all over with tablespoonfuls of dough. Brush dough with heavy cream.
- Bake until biscuit topping is golden and a toothpick inserted in the center comes out clean, 45 minutes to 1 hour.
- Let cool 30 minutes. When ready to serve, make icing: In a small bowl whisk together powdered sugar and milk until combined.
- Drizzle icing all over cobbler topping and sprinkle with sanding sugar. Serve.
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