Strawberry Pistachio Biscuit Cobbler

If you’ve never eaten strawberry and pistachio together in same way, shape or form, then I’m afraid to inform you, that you my friend, have been missing out on something extraordinary. The sweetness from the strawberry along with the saltiness from the pistachio is a match made in heaven. A couple years ago I made these cupcakes which really brought the two ingredients together into a tasty dessert. This time, I’m bringing you this amazing Strawberry Pistachio Biscuit Cobbler. I don’t make as many cobblers as I would like in my regular day to day life and I think with this recipe, I’m going to change that. The real star of the show, in my humble opinion, is the pistachio biscuits on top. I could eat them by themselves all day long. 

Let’s start with the strawberry filling. In a large bowl, whisk together the preserves, cornstarch, sugar, salt and lemon juice until smooth.

**Tip: You can use raspberry preserves as well, if you have that on hand already. The small bit of jam or preserves really helps bring out the flavor out of the fresh strawberries.**

Add in the fresh strawberries that have been hulled and cut in half (if the berries are very big you can quarter them) and stir until just combined. Pour the mixture into a 2-quart baking dish, in an even layer, and set aside.

For the biscuits, in a large bowl, whisk together the all-purpose flour, baking powder, salt, sugar, cardamom and baking soda.

**Note: Because my pistachios, which I’ll use later on, are salted and roasted, I’ve cut down on the salt that I’ve added to the dry ingredients and am using unsalted butter because I don’t want the biscuits to be too salty.**

Add in the cold butter and work with your hands or a pastry blender until it resembles coarse crumbs of various sizes.

**Note: Whenever you’re working with cutting in butter for biscuits, scones or pie crust, you want to work as quickly as possible so that you don’t warm up the butter too much. Remember that cold butter equals a flakier texture.**

Pour in the buttermilk and pistachio paste and work with a rubber spatula until the mixture comes together to form a shaggy dough. Try not to overwork the mixture at this point because you don’t want a dry tough biscuit. 

**Note: To make the pistachio paste, place 1/2 cup pistachios and oil in a food processor or blender and blend on high until smooth and creamy. It should look like a runny almond butter. Pour into a bowl or measuring cup with the buttermilk and whisk until combined. Set in the fridge until ready to use.**

Turn out onto a lightly floured work surface and lightly work into a 1-inch thick rectangle. Using a 3-inch biscuit cutter cut out about 16 or so biscuits. You might have to rework the dough and roll it out once more to get the rest.

Place the biscuits on top of the strawberry filling and brush with the melted butter. Sprinkle the top with the remaining pistachios that have been roughly chopped.

Place the baking dish on a baking sheet and bake in a preheated 375°F oven until golden brown and bubbly, about 45 to 50 minutes.

Remove from the oven and let cool for at least 15 to 20 minutes before serving scooping into bowls and serving. You want the cobbler to still be slightly warm, but not too hot. The filling will thicken slightly as it cools.

I like to serve the warm cobbler with a scoop of ice cream. You can either use vanilla or pistachio ice cream to really bring that flavor all the way through. If you’re not feeling ice cream, you can also serve the cobbler with fresh sweetened whipped cream.

The great thing about cobblers is that you can really use whatever fruit is in season. Right now in Los Angeles, the strawberries are so good that I just had to make this with them. A mixture of berries would be great as well. It also can be made in advance. Just assemble as directed and place the biscuits on top, cover with foil or plastic wrap and place in the fridge until ready to bake. Then just bake as directed. Or you can bake it off, cool it down completely and keep in the fridge. Then just warm in the oven for a few minutes before serving. I’m just making sure you don’t have any excuse not to make this dish!

Strawberry Pistachio Biscuit Cobbler

This Strawberry Pistachio Biscuit Cobbler is the perfect end of summer dessert. Sweet ripe strawberries topped with homemade pistachio biscuits.

Servings 6 to 8 servings

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Ingredients

Filling:

• 1/3 cup strawberry or raspberry preserves
• 1/4 cup cornstarch
• 1/4 cup granulated sugar
• pinch of salt
• 1 tablespoon fresh lemon juice
• 2 pounds fresh strawberries hulled and cut in half

Biscuits:

• 3/4 cup shelled pistachios divided
• 2 tablespoons sunflower oil
• 1 cup buttermilk
• 3 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1 tablespoon sugar
• 1/2 teaspoon cardamom
• 1/4 teaspoon baking soda
• 1 cup 2 sticks cold unsalted butter, diced
• 2 tablespoons unsalted butter melted and cooled

Instructions

• Preheat oven to 375°F.
• In a large bowl, whisk together the preserves, cornstarch, sugar, salt and lemon juice until smooth. Add in the strawberries and stir until just combined. Pour the mixture into a 2-quart baking dish, in an even layer, and set aside.
• Place 1/2 cup pistachios and oil in a food processor or blender and blend on high until smooth and creamy. It should look like a runny almond butter. Pour into a bowl or measuring cup with the buttermilk and whisk until combined. Set in the fridge until ready to use.
• For the biscuits, in a large bowl, whisk together the flour, baking powder, salt, sugar, cardamom and baking soda. Add in the cold butter and work with your hands or a pastry blender until it resembles coarse crumbs of various sizes. Pour in the buttermilk and pistachio mixture and work with a rubber spatula until the mixture comes together to form a shaggy dough. Turn out onto a lightly floured work surface and lightly work into a 1-inch thick rectangle. Using a 3-inch biscuit cutter cut out about 16 or so biscuits. You might have to rework the dough and roll it out once more to get the rest.
• Place the biscuits on top of the strawberry filling and brush with the melted butter. Sprinkle the top with the remaining pistachios. Place the baking dish on a baking sheet and bake until golden brown and bubbly, 45 to 50 minutes. Remove from the oven and let cool for 15 to 20 minutes before serving. Serve with sweetened whipped cream or ice cream. Enjoy!

Author: The Candid Appetite