OLD MARKET — Saturdays, 8 a.m. to 12:30 p.m.

AKSARBEN VILLAGE — Sundays, 9 a.m. to 1 p.m.

Strawberry Cobbler


1 3/4 cup plus 1/3 cup all-purpose flour
1 1/4 teaspoon salt
1 tablespoon baking powder
1 cup plus 2 tablespoons granulated sugar
8 tablespoons (1 stick) cold butter
3/4 cup milk
3 tablespoons lemon juice
2 quarts strawberries, hulled and halved
2 tablespoons brown sugar


Combine 1 3/4 cups of the flour, 1 teaspoon of the salt, baking powder, and 2 tablespoons of the granulated sugar in a bowl. Using a pastry cutter or food processor, cut in 6 tablespoons of the butter until dough has the consistency of coarse sand. Add milk and gently knead just until a ball is formed. Cover and refrigerate.

Preheat oven to 400°F.

Combine remaining 1 cup granulated sugar, 1/3 cup flour, and 1/4 teaspoon salt in a large bowl. Slowly whisk in 1/2 cup water and lemon juice, then stir in strawberries. Arrange strawberry mixture in a 9- x 13-inch glass baking dish and bake for 15 minutes, or until fruit is bubbling. Stir well, then top berries with 1/4-inch thick, half dollar size pieces of the chilled dough, making sure to cover the entire surface. Dot with remaining 2 tablespoons butter and sprinkle with brown sugar. Bake 30 minutes more, or until golden brown.
Nutritional Info:
Per Serving:360 calories (100 from fat), 11g total fat, 7g saturated fat, 30mg cholesterol, 500mg sodium, 64g carbohydrate (3g dietary fiber, 36g sugar), 6g protein