
Yield: 6-8 servings
A quick dessert made with chopped strawberries, butter and brown sugar cooked for a few minutes. Then baked crust made from flour, baking powder, brown sugar, salt, grated cold butter and buttermilk hand mixed together. Topped with whipped cream.
Ingredients:
- 5 heaping cups (1.2liters) of hulled fresh strawberries
- 2 tbsp (30 ml) butter
- 2 tbsp (30 ml) brown sugar
- juice and zest of one lemon OPTIONAL if strawberries are at the height of the season with juiciness and flavor this is not necessary
For the dumplings:
- 2 cups (500 ml) all-purpose flour
- 1 tbsp (15 ml) baking powder
- 3 tbsp (45 ml) brown sugar
- pinch of salt
- ¼ cup (60 ml) unsalted butter, cold
- 1 cup (250 ml) cold buttermilk
Method:
Preheat oven to 350F (177°C).
Halve the strawberries and place in an 8-inch (20cm) oven-proof skillet.
Sprinkle with brown sugar and dot with butter. If using lemon sprinkle with zest and squeeze juice over fruit.
Place in preheated oven for 5 minutes. Remove.
To make a dumpling, in a medium bowl sift the flour with the baking powder stir in the brown sugar. Grate or chop the cold butter into ¼ inch (.31cm) dice. Add to mix and use your fingers to quickly break the butter down into the flour and sugar mixture. Alternatively freeze the butter and using a cheese grater, grate the butter into the flour.
Create a well in the center of the flour mixture and add the cold buttermilk. Stir with a spoon to combine. The dough will be slightly sticky.
Increase oven temperature to 400F (204°C)
Dollop the dumpling batter on top of the strawberries in ½ cup (125ml) portions. Return to oven and continue baking until the dumplings are puffed and golden brown and cooked through. About 12 minutes.
Remove from oven and let sit 10 minutes before serving.