Strawberries, Strawberries

Produce was off to a very late start this year, in the Northwest, But we have strawberries now. Nice big red ones. Time for a cobbler. Here's another great use for your Dutch oven. Many beginners start with cobblers, But the old timers still love a good cobbler to. Just be sure to use fresh, ripe fruit for the best flavor.

Dutch-Oven Strawberry Cobbler

filling.
4 cups strawberries. sliced fresh and hulled
1 cup sugar
3 tablespoons flour
1 1/2 cups water
1 tablespoon lemon juice
2 tablespoons butter, melted
1 recipe pastry ( recipe follows)
1 tablespoon ground cinnamon

pastry.
1 3/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/4 cup Lard, or shortening, very cold
6 tablespoons heavy cream
6 tablespoons buttermilk
3 tablespoons butter, melted


Preheat an 8" dutch oven with 6 charcoals on the bottom, and 12 on top. Place the strawberries in the lightly gresed oven. Make the syrup by combining 3/4 cup of the sugar and flour in a bowl; add water and lemon juice, mixing well. Pour the syrup over the strawberries; cook for about 15 minutes, with lid on, while preparing the pastry.
Prepare the pastry by combining the flour, sugar, baking powder, and salt. Cut in the lard or shortening, a little at a time, until the mixture resembles coarse crumbs; stir in cream and buttermilk. Knead the dough four or five times; roll to a little thinner then 1/4 " thickness on a lightly floured surface. Cut the dough to fit over the berries, but not up the sides. Press fork tines around edge, just for looks. Place the pastry over the hot berries. Adjust the temperature to 425°f, by adding 2 charcoals to the bottom, and 3 or 4 on top. Bake for 20 to 30 minutes, or until the pastry is golden brown. Before serving, combine remaining sugar and the cinnamon, and sprinkle over the hot cobbler. Serve with Buttermilk, or Vanilla ice cream.