Strawberry Elderflower Cobbler with Buttermilk Topping
This strawberry elderflower cobbler pairs juicy roasted berries with a tender, buttery buttermilk topping and a crisp sugar finish. Bright lemon and floral elderflower lift the fruit filling, making it a simple summer dessert worth serving warm with cream or vanilla ice cream.
Servings8 Portions
Prep Time15 Mins
Cook Time40 Mins
Difficulty
Easy
Ingredients
8
- strawberries, large ones halved1 kg
- vanilla pod, split open1
- lemon, zested and juiced1
- light brown soft sugar40 g
- elderflower cordial80 ml
- cornflour0.5 tbsp
- self-raising flour150 g
- golden caster sugar50 g
- cold unsalted butter, cubed100 g
- buttermilk80 ml
- demerara sugar30 g
- clotted cream or vanilla ice cream, to serve
Step-by-Step Instructions
01
Preheat the oven to 200C/180C fan/gas 6. Place the halved strawberries in a roughly 25 cm ovenproof dish and toss with the split vanilla pod, lemon zest and juice, light brown sugar, and elderflower cordial. Roast for 10 minutes, until the berries have released their juices and look glossy but still hold their shape. Remove and discard the vanilla pod. In a small bowl, stir the cornflour with a spoonful of the warm strawberry juices until smooth, then mix it back into the fruit filling.
02
To make the topping, combine the self-raising flour, golden caster sugar, and a pinch of salt in a bowl. Rub in the cold butter with your fingertips until the mixture resembles coarse crumbs. Stir in 80 ml buttermilk to form a soft, slightly sticky dough, adding the remaining buttermilk only if the mixture still looks dry. Drop the topping over the strawberries in about 8 spoonfuls, leaving small gaps for the filling to bubble through. Sprinkle with demerara sugar and bake for 25-30 minutes, until the topping is risen and lightly golden. Rest for 10 minutes before serving with clotted cream or vanilla ice cream.
Chef's Tips
Keep the butter cold for a light cobbler topping, and avoid overmixing once the buttermilk is added. If strawberries are very sweet, reduce the brown sugar slightly; if they are tart, add a little more to taste. Mixed summer berries can replace some or all of the strawberries, but frozen berries may need a few extra minutes in the oven. Store leftovers covered in the refrigerator for up to 2 days and reheat gently before serving.
