Strawberry Oatmeal Cookie Cobbler Recipes

STRAWBERRY OATMEAL BARS

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan.
• Mix together the butter, flour, oats, brown sugar, baking powder and salt. Press half the oat mixture into the prepared pan. Spread with the strawberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 30 to 40 minutes. Let cool completely, and then cut into squares.

STRAWBERRY OATMEAL COOKIES

Steps:

• Preheat the oven to 175C/350F. Line a large tray with parchment paper or prepare a Silpat cookie sheet. Set aside.
• In a large mixing bowl, combine all your ingredients, except for your chocolate chips, and mix well. Fold through your chocolate chips.
• Form 16 small balls of dough and place each one on the lined tray/cookie sheet. Press each ball into a cookie shape. Bake for 12-15 minutes, or until golden on the edges.
• Remove from the oven and allow cooling on the tray/sheet before transferring to a wire rack to cool completely.

STRAWBERRY COBBLER WITH SUGAR-COOKIE CRUST

Steps:

• Strawberry Filling: To macerate the strawberries (a technique to release a fruit's juices by mixing with sugar and resting), take half the strawberries and roughly slice them. Combine with remaining whole strawberries in a large mixing bowl. Add salt, sugar, and the zest and juice of two lemons. Stir to combine and set aside, at least 2 hours and up to overnight.
• Fit a strainer over a saucepan. Pour the strawberry liquid through the strainer and into the saucepan, reserving the strawberries. Over medium heat, bring liquid to a simmer. Continue simmering, stirring often, until liquid is reduced to a thin syrup that coats the back of a spoon, 5-10 minutes. Let rest while making crust. (Note: Syrup will continue to thicken as it cools.)
• Sugar-Cookie Crust: In a mixing bowl, stir together flour, cornmeal, salt, and baking powder. Set aside. In the bowl of a stand mixer, cream the butter and sugar on medium speed, 30 seconds. Turn off mixer, lift paddle, and scrape down the sides of the bowl. Increase speed to high and continue creaming the butter-sugar mixture until it's pale and fluffy, 2 more minutes. Turn mixer to low and slowly add dry ingredients, turning the mixer off to scrape the sides of the bowl halfway through. Crack the egg into a small bowl, to make sure no shell gets into the mixture; then add vanilla and egg to the mixer. Mix on medium speed until just combined. Chill 30 minutes. (Note: Crust can be made several days in advance, wrapped in plastic and chilled; bring to room temperature before using.)
• Preheat oven to 350 degrees F. Butter a baking dish. Spread strawberries in the dish in an even layer, then pour in syrup. Spread the crust over the strawberries in an even layer. Bake for 1 hour, or until crust is golden and fruit is bubbling. (Note: Depending on the size and shape of the baking dish, there might be leftover dough. For every 1½ inch of filling, there should be a ½-inch of topping. Use extra dough for a mini-cobbler or bake into sugar cookies.)
• Remove cobbler from oven. The crust will look like a cookie, with the filling bubbling up through the craggy cracks. Serve warm with a scoop of vanilla ice cream, if desired.

STRAWBERRY COBBLER SQUARES

Steps:

• For the filling: Preheat the oven to 375 degrees F.
• Add the strawberries, granulated sugar, cornstarch and lime zest and juice to a bowl. Toss to combine and set aside.
• For the crust and crumble: In a food processor, combine the flour, butter, brown sugar and baking powder. Pulse until a loose crumb forms; continue to pulse as you add the cream.
• Grease a 9-by-13-inch pan with butter. Dump two-thirds of the flour mixture onto the prepared pan and press flat. Top with the strawberry mixture, spreading it into an even layer. Sprinkle over the remaining flour mixture, followed by the turbinado sugar.
• Bake the bars until the top is golden and the strawberry layer is thick and bubbling, 28 to 30 minutes. Remove and allow to cool.
• For the icing: Whisk together the powdered sugar and lime juice until smooth.
• Cut the cobbler into small squares and drizzle with the icing. Add to a platter and serve.

OAT-FASHIONED STRAWBERRY DESSERT

Steps:

• Drain strawberries on paper towels; set aside. In a large bowl, combine flour, oats, brown sugar, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Reserve 1-1/2 cups for topping. Pat remaining crumb mixture into a greased 9-in. square baking pan. , In a bowl, combine sugar and cinnamon; stir in strawberries. Spoon over the prepared crust. Sprinkle with the reserved crumb mixture. Bake at 350° for 35-40 minutes or until golden brown. Serve warm.