I thawed out my frozen strawberries a few days ago, and on Saturday I set out to make my strawberry cobbler. I had decided to do cobbler rather than pie, because I only had one pie crust left. However, when I was looking for recipes for strawberry cobbler online, I couldn’t find one I liked. I did find a recipe for a strawberry pie with crumb topping, which only required one bottom crust. So I decided to go with that.
I got everything mixed up, and started to roll out the pie crust – and it started cracking apart, into strip-shaped pieces. I guess it needed to warm up before I unrolled it, because it had been in the fridge for a while. So, back to the cobbler idea, with strips of pie crust rather than a solid crust. But would what I had already mixed up for topping work for a cobbler?
I didn’t know, but I wasn’t going to waste any of it. So I laid down the pie crust strips over the strawberries (which I’d already coated with a mixture of flour, sugar and cornstarch), sprinkled most of the topping over the crust strips, then sprinkled some more sugar on it, along with some cinnamon and nutmeg. I looked in one of my old cookbooks for cobbler cooking times and temperatures, adjusted the oven, and put the cobbler in.
Fifty minutes later, I had a beautiful-looking strawberry cobbler. And it tastes great! It’s not terribly sweet, but it’s really good. It would be even better with vanilla ice cream, but I forgot to get any of that at the store.
Sometimes improvisation works better than the original plan!