makes 4 servings
Strawberry Filling:
1 pound strawberries, hulled and quartered
3 tablespoons granulated sugar
1 1/2 tablespoons cornstarch
juice of 1/2 lemon
2 teaspoons vanilla extract
Cobbler Topping:
1 cup all-purpose flour
1 1/2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon fine sea salt
3 tablespoons organic 1 percent milk
2 tablespoons unsalted butter, melted
1 egg yolk, lightly beaten
sanding sugar for sprinkling
vanilla ice cream or whipped cream, for serving (optional)
1. Preheat the oven to 350 degrees.
2. Make the fruit filling: Add the strawberries, sugar, cornstarch, and lemon juice to a medium bowl. Stir to evenly coat the strawberries. Spoon the fruit into four 8-ounce (half-pint) oven-safe glass mason jars.
3. Make the topping: In a separate bowl, whisk together the flour, sugar, baking powder, and salt. Add the milk and butter and use a fork to stir the ingredients together to form a dough. Crumble the dough in large pieces and divide it evenly over the strawberries in each jar.
4. Brush the tops of the cobbler dough with a light coating of egg yolk, and sprinkle a pinch of sanding sugar over top each jar.
5. Place the jars on a baking sheet and bake until the fruit is bubbling around the edges, and the dough is golden and cooked through, 25–30 minutes.
6. Serve warm with a scoop of vanilla ice cream of whip cream.