Strawberry Cobbler

Ingredients

• 32 ounces strawberries, trimmed, hulled, and quartered
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• juice of 1 medium lemon
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon baking powder
• zest of 1 medium lemon
• pinch of salt
• 2 ounces cream cheese, softened and cut into small pieces
• 2 tablespoons unsalted butter, cold and cut into small pieces
• 1/4 cup milk
• sanding sugar, optional
• sweetened whipped cream or ice cream, for serving

Method

1. To make the filling: Preheat oven to 375°F.
2. Stir together the strawberries, sugar, cornstarch, and lemon juice. Set aside while you make the topping.
3. To make the topping: Whisk together the flour, sugar, baking powder, lemon zest, and salt.
4. Add the cream cheese and butter. Mix with a pastry blender, a fork, or your fingers until the butter is about the size of small peas.
5. Add about two-thirds of the milk, and mix to combine. Continue adding the remaining milk, and mix just until the dough comes together. (It's fine if you don't need to use quite all of the milk.)
6. Transfer the strawberry mixture to a 1-quart baking dish.
7. Drop the topping by about 1-tablespoon portions over the strawberry mixture. Sprinkle with sanding sugar.
8. Place the pan on a lined, rimmed baking sheet to catch any leaks. Bake 40 to 45 minutes, or until the top is lightly [text cut off]