Watch me make this fresh strawberry cobbler from start to finish!
Strawberry season is here!!!! Ok maybe I’m almost a little bit late here in NC but either way now is the time to take advantage of all those fresh, juicy, sweet strawberries that are on sale. My husband got me a big container full of strawberries and immediately I started thinking about ways to use them. We ate our fair share of fresh strawberries, made a quick berry salad, froze some for smoothies and now it’s fresh strawberry cobbler time!!
Cobblers are the best desserts ever. That golden, crisp top layer, the fluffy underside and then that sweet, gooey fruit. Never had a cobbler? If you like fluffy strawberry muffins fresh from the oven then you are gonna love this strawberry cobbler. I mean, essentially that’s kinda what cobbler is only better. Once I get my hands on some fresh berries I normally always make a cobbler, it’s been a long time since I’ve had a strawberry cobbler though so I was super excited.
OMG that crust is heaven. Pure heaven I tell ya!
You gotta love the fact that they are so easy to throw together. I usually always have the ingredients on hand to whip up a cobbler for dessert. Coupled with a scoop of vanilla ice cream and everyone is happy.
I always remember to double the crust mixture when it’s too late. That crust part is the best part of the cobbler in my house.
Fresh Strawberry Cobbler
Ingredients
- 3 cups fresh strawberries diced
- 1/2-3/4 cup sugar
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1 cup milk
- 1/2 teaspoon vanilla extract
- 1 stick butter melted
Instructions
- Preheat oven to 375.
- In a medium bowl, add strawberries and 3/4 cup sugar.
- Stir to coat strawberries in sugar and set aside.
- In a large bowl whisk together flour, baking powder, salt and sugar.
- Add in milk, vanilla extract and melted butter.
- Stir until combined. A few lumps are ok.
- Grease a 15 oz casserole dish.
- Pour batter evenly into dish.
- Spoon strawberries evenly on top of batter. Do NOT stir.
- Baked for 35-40 minutes or until golden. (may need to adjust time if using a differnet size dish)
- Serve warm or cold.
Video
Notes
Any kind of berry can be used.
Be careful not to over stir batter too much. A few lumps is best.
Feel free to cut down on the sugar.
In the intro to this (near the pictures) she says she sometimes doubles the just crust mixture. Does it turn out just as good or do I need to add few more strawberries? Love crusts, so I want to see how this comes out!
Yes my batter was very runny and the butter separated from the butter during baking. This is my first time making a cobbler. I’m not sure if it’s supposed to be like this?
This was OUTSTANDING! It looked kind of flat, but the taste was perfection. Everyone loved it. Next time I’ll try in a 9×9 pan instead on 9×12
Terrible, waste of good berries .crust too runny, doesn’t cook, just a blob of goo. I’d give this a zero if I could.
So sorry this didn’t turn out right for you Kay. Not sure what would make it turn out this way as I’ve never had a problem with a runny crust.
Can I use almond flour instead of All purpose flour? If I do use almond flour, should I keep the rest of the ingredients the same?