Easy Strawberry Cobbler Recipe – How to Make Strawberry Cobbler


Caitlin Bensel

It’s hard to find a person who doesn’t love strawberry desserts, and this strawberry cobbler is one of the best! Just like its cousin blackberry cobbler, this recipe starts with a stir-together batter that’s poured into a skillet and topped with sweetened berries. It’s blissfully simple, and perfect for those days when all you want is a quick and easy dessert.

What’s the difference between a cobbler and a crisp?

Crisps generally have a crunchy topping that includes nuts or oats. Cobblers, on the other hand, typically involve one of two topping styles—a biscuit-like topping or a batter-like topping, like this recipe. It’s definitely the easiest (and some say the most delicious!) type of cobbler out there.

Can you use frozen fruit to make strawberry cobbler?

Yes! The only trick is to make sure to thaw the frozen strawberries completely, and to let it drain in a colander before proceeding with this recipe. Frozen fruit contains more liquid and that extra liquid can lead to a soupy cobbler if it’s not drained before using.

Can you make strawberry cobbler in a casserole dish?

This recipe calls to use a trusty 10-inch cast-iron skillet, but it’s perfectly acceptable to bake this cobbler in a different dish. A 9-by-9-inch baking dish will work, or double the recipe and prepare this cobbler in a 9-by-13-inch casserole dish to feed a crowd.

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Yields:

8 – 10


servings

Prep Time:

0

hours

12

mins

Total Time:

1

hour

50

mins

1


stick salted butter (1/2 cup)

1 1/4 c.

granulated sugar divided

2 lb.

strawberries, halved (about 6 1/2 cups)

1 tbsp.

fresh lemon juice

Vanilla ice cream, for serving

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  1. Preheat the oven to 350°. Add the butter to a 10-inch cast iron skillet; place in the oven for 5 minutes or until the butter is completely melted, swirling the pan occasionally. Remove from the oven and set aside.
  2. Whisk together 1 cup of the sugar with the flour and milk in a medium bowl. Whisk together the remaining 1/4 cup of sugar and the cornstarch in another medium bowl. Add the strawberries and lemon juice to the cornstarch mixture, stirring to combine.
  3. Pour the batter into the melted butter in the cast iron skillet; don’t stir. Spoon the strawberry mixture and any juices left in the bowl evenly over the batter, without stirring.
  4. Place the skillet on a foil-lined baking sheet and bake on the middle oven rack until golden brown and bubbly, 60 to 75 minutes. Let cool on a wire rack at least 15 minutes before serving with vanilla ice cream, if you like.

Although it will be tempting, don’t stir the batter after it’s poured into the skillet. Just top with berries, bake, and get ready to enjoy!

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