It’s June in Vermont, which means roadside farms are offering plump, ruby-colored little strawberries. I bought two quarts from a local stand and proceeded to dig through recipes looking for something I could make quickly from ingredients in my cupboard. This cobbler was simple to throw together, uses basic ingredients you’re likely to have on hand (as long as you like buttermilk as much as I do), and tastes like a warm, sunny, strawberry pillow in your mouth. If you’re like me, you’ll take it out of the oven, smell the heavenly aroma of sweet strawberries and fluffy buttermilk biscuit, and head straight to the market for some whipped cream.
Mix 2 quarts washed and hulled strawberries (cut large berries in half), with 1/3 cup sugar, 1T corn starch, 1t vanilla extract. Spoon into a pie plate (on a foil-lined baking sheet) and bake in a 400 degree oven for 20-30 minutes.
Meanwhile, mix 1 cup flour, 1/2 cup sugar, 2t baking powder, 1/4t baking soda, 1/4t salt. In a separate bowl mix 1/3 cup buttermilk, 4T melted and cooled butter, 1/2t vanilla extract.
When berries begin to release their juices, gently combine the dry and wet ingredients, stirring with a rubber spatula. Remove the baking sheet from the oven and stir the berries. Drop the dough in 8 sections on top of the berries. Sprinkle the dough with cinnamon sugar. Return to the oven and bake for an additional 15 minutes. Cool for 15 minutes before serving.