Strawberry Cobbler with Chambord Whipped Cream
 
Prep time
Cook time
Total time
 
Recipe by:
Serves: 6
Ingredients
  • 2 tablespoons unsalted butter
  • ½ cup packed dark brown sugar
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon vanilla extract
  • 6 tablespoons Chambord liqueur, optional
  • 4 cups strawberries, stemmed and sliced
  • ¼ cup cornstarch
  • ¼ cup flour
  • 1 (17.3-ounce) package puff pastry sheets (2 sheets), thawed according to package directions
  • ¼ cup melted unsalted butter
  • 1 teaspoon ground cinnamon
  • 2 cups chilled heavy cream
  • 3 tablespoons confectioner’s sugar
Instructions
  1. Preheat your oven to 350ºF.
  2. In a 10-inch cast-iron skillet, over medium heat, add the butter and brown sugar. Whisk together and cook until the sugar has dissolved into the melted butter, about 3 minutes. Add the balsamic vinegar, vanilla extract, 4 tablespoons of the liqueur, and strawberries, and cook until the berries begin to soften, and the sauce begins to thicken, about 5 minutes.
  3. Sprinkle the cornstarch over the mixture, stir to incorporate, and cook until the mixture becomes thick. Remove from the heat and let cool.
  4. Sprinkle the flour over a rolling surface and place the two puff pastry sheets edge-to-edge on the surface. With a rolling pin, roll them out until thin and joined at the edges. Drape the pastry over the cooled strawberry mixture and fold the edges inside the rim of the skillet. Brush with melted butter and sprinkle lightly with cinnamon. Bake uncovered until the pastry is golden brown, about 30 minutes. Turn off the oven and keep warm.
  5. Meanwhile, make the Chambord whipped cream by combining the cream, sugar, and the remaining 2 tablespoons of liqueur in a metal mixing bowl. With a hand mixer or immersion blender, whip the cream until stiff peaks form, about 5 minutes.
  6. Remove the cobbler from the oven and spoon into bowls. Top with a generous dollop of Chambord whipped cream
Notes
If strawberries are not in season, feel free to use raspberries or blueberries. For my taste, this recipe goes easy on the sugar. So if you like ultra-sweet desserts then feel free to add more along with a sprinkle over the crust before baking. Certainly, the Chambord is optional, but I do like the boost of flavor it gives the cobbler and the whipped cream.
Recipe by Acadiana Table at https://acadianatable.com/2016/05/30/strawberry-cobbler/