Strawberry Ginger Cobbler
Serves: 6 to 8
 
Ingredients
  • 3 pounds fresh strawberries, halved
  • 1 cup plus 2 teaspoons sugar, divided
  • 1⁄4 cup cornstarch
  • 1 1⁄4 teaspoons grated fresh ginger
  • 1⁄2 teaspoon lemon zest
  • 1⁄4 teaspoon kosher salt
  • 2 tablespoons cold unsalted butter, cubed
  • All-purpose flour, for dusting
  • 1 (14.1-ounce) package refrigerated pie crusts
  • 1 large egg white, lightly beaten
Instructions
  1. Preheat oven to 375°.
  2. In a large bowl, toss together strawberries, 1 cup sugar, cornstarch, ginger, lemon zest, and salt. Spoon strawberry mixture into a 10-inch enamel-coated cast-iron skillet. Scatter butter on top.
  3. Lightly dust work surface with flour; on prepared surface, unroll 1 piecrust. Lightly brush with egg white. Top with remaining piecrust, gently pressing to adhere. Using a 2 1⁄4-inch round cutter dipped in flour, cut 12 circles. Arrange circles on top of strawberry mixture, overlapping slightly. Brush with egg white, and sprinkle with remaining 2 teaspoons sugar.
  4. Bake until crust is golden brown and filling is bubbly, about 55 minutes, loosely covering with foil during final 10 minutes of baking to prevent excess browning. Let cool on a wire rack for 30 minutes before serving.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/strawberry-ginger-cobbler/