If you're looking for a way to enjoy fresh strawberries, this recipe for strawberry cobbler is an excellent choice. This sweet and juicy dessert is perfect for summer and uses abundant fresh strawberries in season.
Whether you're hosting a backyard barbecue or simply craving something sweet and comforting, this strawberry cobbler is a dessert sure to please.
Mena kei te rapu koe mo etahi atu momo kai reka o te rōpere, ko tenei tohutaka tetahi o nga momo momo kai reka hei tirotiro.
Ko etahi atu kai reka rōpere rongonui ko Keke Strawberry hou, Mawhene Strawberry, Te Waarangi Rōpere, Ropere Parfait, Tihi Hua, me Berry Trifle.
Ahakoa he kaipounamu mohio koe, he rapu huarahi hou ranei koe ki te pai ki tenei hua maha, kare he iti o nga kai reka rōpere.
Na, i te wa e whai ake nei ka kitea e koe he nui o nga rōpere hou, whakamatauhia tenei tohutao mo te kaitao rōpere.
Whakaorangia me te iti o te kirīmi whiu, te koko ranei o te aihikirimi vanilla ki te taha mo tetahi atu maimoatanga motuhake. With its sweet and juicy flavors and comforting texture, this cobbler will surely become a new favorite in your dessert repertoire.
Me pehea te hanga i te Ropere Cobbler
tuhipoka: Ko nga tohutohu katoa kei te kaari tunu i raro nei.
Whakawerahia te oumu ki te 375°F ka whakanohohia he whatanga oumu ki waenganui.
Whakahinuhia te rihi tunu 9" x 13" ki te pata; wehea. Whakakotahitia te rōpere, te huka, te vanilla, te wai rēmana, me te māngaro kānga i roto i te peihana reo. Whakanuia ki te whakauru, ka waiho te ranunga rōpere ki te taha.
Whakakotahitia te paraoa, te huka, te paura tunu, te houra tunutunu, me te tote i roto i te peihana nui. Tāpirihia te pata tapatapahi, ka mahi ki roto i te ranunga paraoa me te kaitapahi poihaa, ki o ringaringa ranei kia rite ki nga kongakonga taro.
Whakakotahitia te pata pata me te vanilla i roto i te kapu ine karaihe, i te peihana iti ranei. Tāpirihia te ranunga ki te ranunga paraoa me te pata me te whakaoho ki te mokowai rapa tae noa ki te whakakotahi; kaua e raweke.
Transfer the strawberry mixture to the prepared baking dish. Using a large spoon, dollop spoonfuls of biscuit batter over the strawberry; sprinkle with the remaining tablespoon of Demerara sugar.
Tunua kia tae noa ki te parauri koura o runga, ka matotoru nga wai me te pupuhi mo te 45 ki te 50 meneti. Mena he nui te parauri o nga pihikete, hipokina ki te pepa.
Tangohia te paraharaha i te oumu. Tukua kia whakamatao paku te kaitao i mua i te toha atu ki te koko o te aihikirimi vanilla, ki te iti ranei o te kirīmi whiu.
Recipes Pātahi:
Te tunu
He Kaihoko Strawberry ngawari
Kai
- 3 punetēpu te witi
- 6 punetēpu te huka hinu
- 6 punetēpu te huka parauri marama, te huka miraka ranei
- 2 punetēpu wai rēmana hou
- 1 tīpune tangohanga vanilla parakore ranei 1 tīpune tangohanga aramona parakore
- 2 pauna rōpere hou , he mea hou, kua tapatapahia
For the Sweet Biscuit:
- 1-½ kapu te paraoa-katoa
- 3 punetēpu te huka hinu
- 2 punetēpu te huka parauri marama
- 1-¾ tīpune tunu paraoa
- ¼ tīpune tunu tunu
- ¼ tīpune te tote kosher
- 1 rakau (8 punetēpu ) pata makariri kore tote , taarua
- ¾ kapu me te 2 punetēpu pata pata, pata miraka whare ranei ,makariri
- 1 tīpune tango vanilla ranei 1 tīpune tango aramona parakore
- 1 punetēpu Te huka Demerara, te huka miraka ranei , mo te tauhiuhi
- Aihikiriimi , mo te mahi
tohutohu
- Whakawerahia te oumu ki te 375°F ka whakanohohia he whatanga oumu ki waenganui. Whakahinuhia te rihi tunu 9" x 13" ki te pata; wehea. I roto i te peihana reo, whakakotahi i te rōpere, te huka, te vanilla, te wai rēmana, me te māngaro kānga. Whakanuia ki te whakauru, ka waiho te ranunga rōpere ki te taha. I roto i te peihana nui, whakakotahi i nga kai maroke.
- Whakakotahitia te paraoa, te huka, te paura tunu, te houra tunutunu, me te tote. Tāpirihia te pata tapatapahi, ka mahi ki roto i te ranunga paraoa me te kaitapahi poihaa, ki o ringaringa ranei kia rite ki nga kongakonga taro. Whakakotahitia te pata pata me te vanilla i roto i te kapu ine karaihe, i te peihana iti ranei; tāpirihia ki te ranunga parāoa me te pata, ka whakakorikoria ki te mokowā rapa, tae noa ki te whakakotahi; kaua e raweke.
- Transfer the strawberry mixture to the prepared baking dish. Using a large spoon, dollop spoonfuls of biscuit batter over the strawberry; sprinkle with the remaining tablespoon of Demerara sugar.
- Bake until the tops are golden brown and juices are thick and bubbling for about 45 to 50 minutes. If the biscuits are browning too much, cover loosely with foil. Remove the pan from the oven. Let the cobbler cool slightly before serving it with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
Ko nga korero kai katoa e ahu mai ana i nga tatauranga a te hunga tuatoru, he whakatau tata noa. Ko ia tunu me te uara kai ka rereke i runga i nga tohu e whakamahia ana e koe, nga tikanga ine, me te rahi o nga waahanga mo ia whare.