Strawberry-Ginger Cobbler
Fresh ginger gives this bubbly strawberry cobbler a kick of spicy flavor.
Makes 6 to 8 servings
3 pounds fresh strawberries, halved
1 cup plus 2 teaspoons sugar, divided
¼ cup cornstarch
1¼ teaspoons grated fresh ginger
½ teaspoon lemon zest
¼ teaspoon kosher salt
2 tablespoons cold unsalted butter, cubed
All-purpose flour, for dusting
1 (14.1-ounce) package refrigerated piecrusts
1 large egg white, lightly beaten
Preheat oven to 375°.
Toss together strawberries, 1 cup sugar, cornstarch, ginger, lemon zest, and salt in a large bowl. Spoon strawberry mixture into a 10-inch cast-iron skillet. Sprinkle with cold butter.
work surface with flour; on prepared surface, unroll 1 piecrust. Lightly brush with egg white. Top with remaining piecrust, gently pressing to adhere. Using a 2¼-inch round cutter dipped in flour, cut 12 circles. Arrange circles over strawberry
