Description
A warm and comforting strawberry cobbler featuring juicy, syrupy fresh strawberries baked beneath a golden, buttery topping that is tender inside and lightly crisp on top.
Ingredients
4 cups fresh strawberries, hulled and halved (or quartered if large)
1/2 cup granulated sugar (for filling)
1 tbsp cornstarch
1 tbsp lemon juice
1 tsp vanilla extract (optional)
1 cup all-purpose flour
1/2 cup granulated sugar (for topping)
1 1/2 tsp baking powder
1/4 tsp salt
6 tbsp cold unsalted butter, cut into small cubes
1/2 cup milk (or buttermilk)
1 tbsp coarse sugar (optional, for topping)
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, combine strawberries, 1/2 cup sugar, cornstarch, lemon juice, and vanilla extract. Stir well and let sit for 10–15 minutes until juicy.
- In another bowl, whisk together flour, 1/2 cup sugar, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
- Stir in the milk just until combined. Do not overmix.
- Pour the strawberry mixture into a greased 8×8-inch baking dish.
- Drop spoonfuls of the topping over the fruit and gently spread slightly. Sprinkle coarse sugar on top if desired.
- Bake for 35–40 minutes, until the topping is golden brown and the filling is bubbly.
- Cool slightly before serving.
Notes
You can substitute frozen strawberries; thaw and drain them first.
Add blueberries or raspberries for a mixed berry variation.
Replace milk with buttermilk for a tangier flavor.
A pinch of cinnamon or sliced almonds can be added for extra flavor and texture.
Store covered in the refrigerator for up to 3 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 30 mg
