We make crumbles, cobblers, and crisps on repeat from May until September. In our latest version, the fruit is cooked to a jammy consistency and topped with a not-too-sweet, breakfast-style cream biscuit. Finished with whipped cream, this simple baked dessert (or brunch) may replace all others — at least while strawberries are in season.
2 pounds fresh strawberries, hulled and cut into 1/2-inch pieces
2 cups granulated sugar
1 tablespoon fresh lemon juice
1 3/4 cups all-purpose flour
1 3/4 teaspoons baking powder
1/4 cup granulated sugar
3/4 teaspoon coarse salt
6 tablespoons cold unsalted butter, cut into cubes
3/4 cup heavy cream, plus more for brushing
Coarse sanding sugar, for sprinkling
Unsweetened whipped cream, for serving
1. Jam: Cook strawberries, sugar, and lemon juice in a large pot over medium-high heat, stirring occasionally, until reduced to 4 cups, about 12 minutes. Let cool completely. (Jam can be stored in refrigerator for up to 3 days.)
2. Biscuits: Meanwhile, preheat oven to 375 degrees with a rack in lower third and a baking sheet on rack below. Whisk together flour, baking powder, granulated sugar, and salt. Cut in butter until largest pieces are the size of peas. Mix in cream with a fork until dough starts to come together but is still crumbly. Turn out onto a work surface; knead once or twice to make smooth. Pat dough into an 8-inch round, about 3/4 inch thick. Cut into 8 wedges.
3. Spread 3 cups jam in bottom of a 9 1/2-inch deep-dish pie plate or skillet. Arrange dough on top in a round, then brush with cream and sprinkle with sanding sugar. Bake until bubbling and golden (if top is browning too quickly, tent with foil), about 50 minutes. Let cool before serving with remaining jam and whipped cream.
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