Ginger Strawberry Cobbler with Miso Caramel
The strawberries are lovely and sweet, the ginger brings a little spicy note, but then, best of all, there’s that crispy crunch of the biscuity topping. Drizzle over some lovely sweet caramel and you got yourself a little party in your mouth.
If you want to level-up again, add a scoop of ice cream and eat it while it’s hot!
Serves 4 people
Ingredients
150 grams baking flour
100 grams granulated sugar + additional 3 tbsp
75 grams salted butter
250gm strawberries into slices
small knob of ginger, grated
Miso Caramel
100 grams granulated sugar
60 ml water
125 ml cream
1 tsp Vanilla Extract
Method
Preheat oven to 200 degrees celsius. In a 7-inch round baking dish layer the slices of strawberries. Sprinkle over 2 tbsp of sugar and set aside.
In a large bowl, combine the flour, sugar and butter. Use your fingers to bring it all together until the mix is no longer sandy and you have something that resembles a dough.
Scoop out spoonfuls of the dough and press out on top of the peaches. I like to leave little bits of peach poking out – but mostly just for aesthetic purposes!
Once you have used up all the dough, place in the oven and bake for 30 minutes. At this point, remove the dish from the oven and sprinkle with the remaining 1 tbsp of sugar – sprinkle a little water over using your fingertips – this will help the sugar dissolve and give you a crunchy top – and then place back in the oven for a further 20 minutes.
Miso Caramel
In a saucepan over medium heat, add water and sugar. Cook until the sugar is completely dissolved and the mixture has thickened and started to turn a little golden – about 10 minutes.
Add the oat cream and mix everything together very well.
In a small bowl, combine the miso and vanilla extract to form a paste. Then add this mix to the caramel.
Cook everything for a further 10-15 minutes or until the mixture has reduced, thickened and turned a lovely golden colour.
Remove from the heat and cool for 30 minutes before serving with the cobbler.