Strawberry Cobbler
Bake sweet, jammy strawberries under a soft, cake-like topping that rises into a buttery, golden-brown crust. This comforting dessert comes together with simple steps for a classic warm fruit cobbler.
Equipment
- 1.8-liter casserole dish
- Medium bowl
- large bowl
- Whisk
- Slotted spoon
- Spatula
Ingredients
Strawberry Mixture
- 3 cups fresh ripe strawberries hulled & diced
- ½-¾ cup granulated sugar
Cobbler Crust
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- ½ cup granulated sugar
- 1 cup whole milk warm (I used almond milk)
- ½ teaspoon vanilla extract
- 8 tablespoons unsalted butter melted
Instructions
- Heat the oven to 375 °F and grease a 1.8-liter casserole dish. The suggested oval dish is 11 x 8½ x 2, and a similar size helps the cobbler bake evenly.
- Toss the diced strawberries with the sugar in a medium bowl, then let them stand while you make the batter. They should look glossy and syrupy as the sugar pulls out their juices.
- Whisk the flour, baking powder, sea salt, and sugar together in a large bowl. Mixing the dry ingredients first helps the leavening distribute evenly through the crust.
- Pour in the warm milk, vanilla extract, and melted butter. The mixture will start to look thick and creamy almost right away.
- Stir just until the batter comes together. A few lumps are a good sign here, and the texture should look like thick pancake batter.
- Spread the batter evenly in the prepared dish. It will be thick, so use a spatula to nudge it into the corners if needed.
- Spoon the strawberries over the batter with a slotted spoon and leave the excess syrup behind in the bowl. Keep the layers separate and do not stir, or the cobbled top will not form properly.
- Bake on the middle rack for 35 to 40 minutes. The top should be golden brown, and you should see bubbling fruit around the edges.
- Take the cobbler out of the oven and let it rest before serving. The filling will thicken as it sits, which makes it easier to scoop.
- Spoon into bowls and serve warm, with vanilla ice cream if you like. The contrast of warm fruit and cold ice cream is hard to argue with.
Notes
Batter Tip: Don’t overmix the batter. Stir just until the flour disappears. A slightly lumpy batter is exactly what you want for a fluffy, tender crust.
Technique Tip: Layer the fruit on top of the batter and leave it there. This creates the classic cobbled look as the batter rises during baking.
Serving Tip: Give the cobbler at least 15 to 20 minutes to rest after baking. This helps the strawberry juices thicken so the filling is less runny when you serve it.
Storage: Once cooled, cover leftover cobbler well and store it in the refrigerator.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.