Fresh ginger gives this bubbly Strawberry-Ginger Cobbler a kick of spicy flavor.
Makes
6 to 8 servings
Total Time
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Ingredients
Test Kitchen Approved
Instructions
Preheat oven to 375°.
Toss together strawberries, 1 cup
sugar, cornstarch, ginger, lemon zest,
and salt in a large bowl. Spoon
strawberry mixture into a 10-inch cast-iron
skillet. Sprinkle with cold butter.
Dust work surface with flour; on
prepared surface, unroll 1 piecrust.
Lightly brush with egg white. Top with
remaining piecrust, gently pressing to
adhere. Using a 2¼-inch round cutter
dipped in flour, cut 12 circles. Arrange
circles over strawberry mixture,
overlapping slightly. Brush with egg
white, and sprinkle with remaining
2 teaspoons sugar.
Bake until crust is golden brown and
filling is bubbly, about 55 minutes,
loosely covering with foil during final
10 minutes of baking to prevent
excess browning. Let cool on a wire
rack for 30 minutes before serving.
