The beauty of cobbler is that it comes together quickly, but has the guise of effort and complexity in its presentation. Give the summertime favorite a twist with the inclusion of aged balsamic vinegar from Modena for a delicious depth of flavor. Serve with ice cream, whipped cream, or a glass of your favorite aperitif.
STRAWBERRY COBBLER with 7-YEAR AGED BALSAMIC VINEGAR
▢ 2 lbs fresh strawberries, halved
▢ 1 cup granulated sugar, divided
▢ 3 tbsp Invecchiato 7-Year Aged Balsamic Vinegar
▢ 1 tbsp orange zest
▢ 1 tbsp orange juice
▢ 1 cup butter
▢ 1 1/2 cups all-purpose flour
▢ 2 tsp baking powder
▢ 1 1/4 cup buttermilk
▢ 2 tsp vanilla
▢ 1/2 tsp salt
▢ 1 tsp raw sugar (for garnish)
- Preheat your oven to 350°F. Add strawberries, 4 tbsp of granulated sugar, balsamic, orange zest, and juice in a large bowl. Toss together to ensure the berries are evenly coated. Set aside to macerate.
- Place the butter in a baking dish (13x9 inches), and put the dish in the oven until the butter has melted (roughly 5-7 minutes). While the butter melts, pour the remaining dry ingredients (except for the raw sugar) into a large bowl, whisk together, then add the buttermilk and vanilla and stir until the batter just comes together. You do not want to over-stir as it will make the dough gummy.
- Pour the dough into the pan with the melted butter, and dollop the macerated strawberries onto the batter, leaving the juices behind. Sprinkle with raw sugar, and bake for one hour until the dough becomes golden and is no longer raw when tested with a toothpick. Serve with ice cream, limoncello, or sprinkled with crumbly goat cheese for a more savory finish. Mangiamo.