Strawberry Cobbler

Ingredients:

Filling

• 900 g strawberries, cut into 4 pieces
• 1/3 cup strawberry jam
• 1/4 cup cornstarch
• 1/4 cup sugar
• 1 tbsp lemon juice

Streusel

• 1 and 3/4 cups flour
• 1/4 cup plus 2 tablespoons granulated sugar
• 2 tsp baking powder
• 1/2 tsp fine salt
• 6 tablespoons cold butter, diced
• 3/4 cup plus 2 tablespoons cold heavy cream
• 1 teaspoon vanilla extract
• Vanilla ice cream for serving

Preparation:

1. Prepare the filling: Place a rack in the center of the oven and preheat to 180°C. In a large bowl, whisk together the jam, cornstarch, sugar, lemon juice, and 2 tablespoons water until smooth.
   
   Add the strawberries and toss gently to coat evenly. Transfer the mixture to a 2-quart baking dish, using a spatula or large spoon to carefully distribute the strawberries into the dish.
2. Prepare the streuselCombine flour, 1/4 cup sugar, baking powder, and salt in a food processor. Add butter and pulse until the mixture resembles coarse meal. Add 3/4 cup cream and vanilla and pulse until the dough begins to come together. Do not overmix.
   
   Spread the batter evenly over the strawberries, drizzle with the remaining 2 tablespoons cream and sprinkle with the remaining 2 tablespoons sugar.
3. Place the cobbler on a baking sheet and bake until the topping is lightly browned and the filling is bubbly, about 1 hour. Let the cobbler cool completely before serving, 2 to 3 hours. Serve with vanilla ice cream.
   
   Recipe strawberry cobbler, divided into portions, with almond topping.