Strawberry Strudel Skillet Cookie

Cinnamon-kissed skillet cookie with a cooked strawberry-lemon filling and buttery almond streusel. Gooey center, crisp edges, strudel flavor.

By Brandon Carroll

Yield: 8-10 servings

Prep: 25 minutes

Cook: 28-34 minutes

Total: about 1 hour

Ingredients

• 3/4 cup unsalted butter, melted and cooled 5 minutes (170 g)
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 1/4 teaspoon almond extract (optional)
• 1 3/4 cups all-purpose flour (220 g)
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1 pound fresh strawberries, hulled and sliced or quartered (about 3 cups)
• 1/3 cup granulated sugar
• 1 lemon, zested
• 1 tablespoon lemon juice
• 1 1/2 tablespoons cornstarch
• 1 pinch kosher salt
• 1/2 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1 pinch kosher salt
• 4 tablespoons cold unsalted butter, cubed
• 1/4 cup sliced almonds (or chopped pecans)
• 1/2 cup powdered sugar
• 1 to 2 teaspoons lemon juice or milk
• 1 drop vanilla extract

Instructions

1. Heat oven to 350 F. Lightly butter a 10-inch cast-iron skillet.
2. Make the filling: In a medium saucepan combine strawberries, 1/3 cup granulated sugar, lemon zest, lemon juice, cornstarch, and a pinch of salt. Cook over medium heat 4 to 6 minutes, stirring, until berries soften and juices thicken to a glossy, spoon-coating sauce. Remove from heat and stir in 1/2 teaspoon vanilla. Cool 5 to 10 minutes.
3. Make the dough: Whisk melted butter with brown sugar and 1/4 cup granulated sugar. Beat in the egg, egg yolk, 2 teaspoons vanilla, and almond extract. In another bowl whisk flour, baking soda, baking powder, cinnamon, and 1/2 teaspoon kosher salt. Add dry ingredients to wet and stir just until no dry flour remains. Do not overmix.
4. Press about two-thirds of the dough evenly into the skillet, covering the bottom and slightly up the sides. Spoon the cooled strawberry filling over the center, leaving a 3/4-inch cookie border. Dollop or crumble the remaining dough over the filling; it does not need to cover completely.
5. Make the streusel: Mix 1/2 cup flour, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and a pinch of salt. Cut in cold butter until pea-sized clumps form. Toss in sliced almonds. Scatter over the top.
6. Bake 28 to 34 minutes, until edges are deep golden, the top is set, and the center still looks slightly soft. A thermometer in the cookie part should read about 195 to 200 F. If the streusel browns too fast, tent loosely with foil for the last 8 minutes.
7. Cool in the skillet 10 to 15 minutes. Whisk glaze if using and drizzle. Serve warm, scooped or sliced, with vanilla ice cream.