This recipe is a fresh spin on Strawberry Cobbler that your friends and family will love. I suggest serving this with ice cream or whipped cream.
Strawberries are delicious and one of my favorite fruits. Aside from the great taste, strawberries are also full of antioxidants. In fact, they are just behind walnuts and blueberries in the antioxidant capacity category. Keep in mind when picking out strawberries that the fresher the berry the more antioxidants are present.
Peak season for strawberries is April in warmer climates of the US and May and June for most other parts of the US. If you don’t have access to strawberries in your backyard or don’t live close enough to a strawberry farm to pick them yourself, then these tips will help you pick out a good selection of berries at your local market.
- Inspect your strawberries closely, you’ll want to make sure that your strawberries are ripe (avoid the white ones).
- Ripe berries are firm.
- Never buy strawberries where there are any signs of mold.
- Ripe berries will have a deep red color and will have a shiny skin.
- Older ripe strawberries will have a duller appearance, while these would not be considered “bad” they are getting close to turning.
- Ripe berries will not have green or yellow spots. It’s best to avoid these, but once a strawberry is picked, it will not continue to ripen.
The typical strawberry cobbler is made with a cakey topping, but this recipe uses a graham cracker crust, which adds a different texture that pairs perfectly with ice cream.