Mini Strawberry Cobbler

Step 1

Preheat the oven to 175 C. Keep three ramekins (3.5 inches wide and 2 inches high) ready, but don't grease them. If you don't have ramekins, you can make this cobbler in a 5 inch or 6 inch round baking dish, adjusting the baking time as needed.

Step 2

Rinse the strawberries and remove the stems. Chop into bite-sized pieces and add to a bowl with the sugar and cornflour. Stir gently to evenly coat the strawberries, then immediately divide among the three ramekins. They will be about two-thirds full, which leaves enough space for the topping and juices to rise as it bakes. Set aside the ramekins while you make the topping.

Step 3

In another bowl, combine the flour, baking powder, sugar and salt. Stir, then add the pieces of cold butter. Rub it in with your fingertips till the mixture resembles coarse breadcrumbs. Stir in the cream and bring it all together into a soft, not overly wet dough. If it feels super dry, you can add some more cream.

Step 4

Now pinch off bits of this dough and lightly flatten them, then place all over the strawberries, making sure the dough is evenly divided among the ramekins. You don't have to be too precise here, the idea is just to make sure the strawberries are covered and that the dough bits aren't too thick or they won't cook evenly. See notes more more.

Step 5

Brush the tops with the extra 1 tbsp cream and sprinkle with granulated sugar for added browning and crunch.

Step 6

Place the ramekins on a baking tray and bake for 20 minutes until the the topping is beginning to lightly brown. Then increase the temperature to 190 C and bake for another 15 to 20 minutes until the juices are bubbling (they will rise to the top) and the topping is golden-brown. Let the cobbler rest at room temperature for about 30 minutes and the juices will sink down again and thicken as they cool. Drizzle with cream or add a scoop of vanilla ice cream while still slightly warm and dig in!

Step 7

This cobbler is best eaten fresh, but can be stored in the fridge for 3 to 4 days and brought to room temperature, or gently reheated as needed. Happy baking!