STRAWBERRY BOURBON COBBLER

The cobbler dessert has been an American summer staple dessert since the 1850's and the first written recipe for a cobbler was published in 1881 by Abby Fisher an escaped slave. Junteenth celebrations (June 19th) are celebrated to commemorate the emancipation of enslaved people in the US. It also happens to fall on Father's Day in North America, so what better way to celebrate dad, then giving him a delicious seasonal dessert. Cobblers are fruit desserts with a biscuit or cake batter-type topping. Regardless of the type of topping, the fruit can be swapped out for whatever is in season. So for Father's Day and Junteenth, strawberries are the perfect choice!

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Ingredients...

Filling:

• 6 cups halved strawberries
• 1/2 cup sugar 
• 1/4 cup bourbon, whiskey, rum or orange juice
• 1 tbsp lemon juice
• 1/4 cup cornstarch

Biscuit Topping:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 2 tbsp granulated sugar
• 1/4 cup vegetable shortening (Crisco) or lard (Tenderflake), chilled
• 3 tbsp butter, chilled
• 1 tbsp honey
• 3/4 cup milk
• 1 tbsp melted butter + 1 tbsp sugar for topping

Method...

1. Preheat oven or barbecue to 400 F (or medium-high if your barbecue does not have a thermometer)
2. Filling: Place halved strawberries in a 2-quart baking dish or cast iron pan. Add sugar, bourbon, lemon juice and cornstarch; stir to combine. Place in pre-heated oven or barbecue (close the lid) and bake for 10 minutes.
3. Topping: Meanwhile, while the strawberries are baking, make the topping. In a large bowl, combine flour, baking powder, salt and sugar. Add the cold shortening and butter. Using a pastry blender or two knives, cut the fat through the flour, until the mixture resembles peas and it is crumbly. Add the honey and milk and stir just until combined.
4. Turn out onto a lightly floured surface and shape into a rectangle, about 1/2-inch thick. Fold the dough on top of itself, in thirds like you would a letter and then flatten into a rectangle again.
5. Cut into 1 1/2-inch squares and freeze for 15 minutes.
6. Remove baking pan/cast iron pan from oven/barbecue and top with biscuits. Brush with melted butter and sprinkle with sugar. Place back in oven/barbecue and bake 20 to 25 minutes longer or until biscuits are golden and baked through. Serve warm with ice cream or whipping cream.

Makes 4 to 6 servings