Strawberry Cobbler Recipe

5 from 1 vote

Delicious and refreshingly tart homemade skillet strawberry cobbler served warm with whipped cream or vanilla ice cream.

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: American

Servings:

Author: Shawn Williams

Ingredients

4 cups fresh strawberries, de-stemmed and sliced lengthwise about 2 lbs
2/3 cup Bob's Red Mill All-Purpose Flour
1/4 teaspoon baking powder
Pinch of salt
1/2 cup unsalted butter (1 stick) softened
1/3+ 1/2 cup granulated sugar divided
1 egg
1/2 teaspoon pure vanilla extract
Vanilla ice cream or whipped cream for serving

Instructions

Preheat oven to 375°F. Remove butter from the fridge and bring to room temp.
Slice strawberry tops to remove stems. Cut lengthwise into 1/4 inch thick slices. In a 9-10 inch cast iron skillet, mix strawberries and 1/3 cup sugar. Set aside for 10-15 minutes to macerate.
In a small bowl, mix flour, baking powder, and salt. Set aside.
In a medium bowl, cream butter and 1/2 cup sugar until fully mixed, light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring until combined. Batter will be sticky, creamy, and pretty thick. If doughy, you need to mix more.
Layer batter into small clumps/spoonfuls over strawberries, covering as much of the strawberry filling as possible. It's OK if there are "holes." A rubber spatula works best for this step.
Bake for 35-40 minutes, until topping is golden brown. Let cool for 5-10 minutes and serve warm with vanilla ice cream or whipped cream.

Notes

I love making cobber in a skillet because it makes the dish feel even more southern. You can also use a standard baking dish with no further recipe alterations. I recommend a smaller 10-inch skillet for this recipe, but you can get by with a 12-inch skillet as well.

The batter/dough in this recipe is on the thicker side. It can be a little tricky (and sticky) to handle but it forms a sweet biscuit-like crust across the top of the cobbler. If the batter feels too "doughy" it just needs to be stirred more to fully incorporate.

Baked strawberries will be naturally more tart than uncooked strawberries. The added sugar helps to both macerate and sweeten the strawberries so they aren't too tart. A little tartness is really nice and helps balance the dish from being overly sweet. It also pairs well with whipped cream or vanilla ice cream

For a little extra crunch, sprinkle sugar all over the crust before baking.

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