“FRESH STRAWBERRY COBBLER”

YIELDS: 4 SQUARE (4.25” X 4.25”) DISHES OR 6 - 5 OZS. BRULEE DISHES

“STREUSEL TOPPING”

3 OZS. BUTTER
5 OZS. GRANULATED SUGAR
1 EGG
8 OZS. ALL PURPOSE FLOUR
½ TSP. BAKING POWDER

(1). CREAM THE BUTTER AND THE SUGAR. ADD IN THE EGG FOLLOWED BY THE DRY INGREDIENTS (SIFTED TOGETHER).

(2). FORM THE DOUGH INTO A RECTANGULAR PIECE. CHILL IMMEDIATELY AND UNTIL HARDENED.

(3). USING A GRATER WITH THE LARGE HOLES, GRATE THIS PIECE OF DOUGH AND SPRINKLE OVER THE PREPARED DISH OF STRAWBERRIES.

“FRESH STRAWBERRY FILLING”

24 OZS. STRAWBERRIES ( ½ WHOLE & ½ HALVES )
1 OZS. GRANULATED SUGAR
.04 OZS. (12 grms.) CORN STARCH
6 OZS. STRAWBERRY PUREE
½ TSP. VANILLA EXTRACT
½ TSP. GRAND MARNIER LIQUEURE

(1). MIX THE GRANULATED SUGAR WITH THE CORN STARCH. ADD IN ALITTLE OF THE STRAWBERRY PUREE TO MOISTEN.

(2). HEAT THE REMAINING PUREE IN A SAUCE POT. HEAT AND ADD IN THE CORN STARCH, SUGAR, AND PUREE MIXTURE. COOK FOR 5 MINUTES AND ADD IN THE PREPARED STRAWBERRIES. REMOVE FROM HEAT AND ADD IN THE VANILLA EXTRACT AND GRAND MARNIER.

(3). PLACE 5 OZS. OF STRAWBERRY INTO EACH DISH AND SPREAD OUT EVENLY.

(4). BAKE AT 380* F. FOR 10 TO 15 MINUTES.

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