Baked Strawberry Cobbler
Indulge in the sweet, juicy flavors of summer with this Baked Strawberry Cobbler, a timeless dessert that's as easy to make as it is delicious. Made with six cups of fresh, ripe strawberries tossed in sugar, cornstarch, and a hint of lemon juice, the filling becomes perfectly jammy as it bakes. Topped with a buttery, golden biscuit-like crust made from scratch using cold unsalted butter and whole milk, this cobbler delivers a delightful balance of textures—warm, bubbly fruit and tender, flaky topping. For an extra touch of sweetness and crunch, sprinkle turbinado sugar over the crust before baking. Ready in just one hour, this simple yet impressive dessert is perfect for family gatherings or casual weeknight treats. Serve it warm with a scoop of creamy vanilla ice cream or a dollop of whipped cream for an irresistible finish. Perfect for strawberry lovers, this recipe is a must-try during berry season!
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Recipe Information
Ingredients
- 6 cups fresh strawberries
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 6 tablespoons unsalted butter (cold, diced)
- 0.6667 cup whole milk
- 2 tablespoons turbinado sugar (for topping, optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
In a large bowl, combine the fresh strawberries, 3/4 cup of granulated sugar, cornstarch, and lemon juice. Toss gently to coat the strawberries. Pour the mixture into the prepared baking dish and spread into an even layer.
In another large bowl, whisk together the all-purpose flour, baking powder, 1/4 cup granulated sugar, and salt.
Using a pastry cutter or your fingertips, work the cold, diced butter into the flour mixture until the texture resembles coarse crumbs.
Slowly add the milk to the butter-flour mixture, stirring just until a soft dough forms. Do not overmix.
Drop spoonfuls of the dough over the strawberry filling, covering most of the surface but leaving a few gaps for steam to escape.
Optional: Sprinkle the turbinado sugar over the top of the dough for extra crunch and sweetness.
Place the cobbler in the preheated oven and bake for 40 minutes, or until the topping is golden brown and the strawberry filling is bubbling.
Allow the cobbler to cool for 10-15 minutes before serving. Enjoy warm, optionally topped with a scoop of vanilla ice cream or whipped cream.
Nutrition Facts
Calories |
2597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.8 g | 102% | |
| Saturated Fat | 47.9 g | 240% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 208 mg | 69% | |
| Sodium | 1348 mg | 59% | |
| Total Carbohydrate | 458.9 g | 167% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 278.2 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 382 mg | 29% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1791 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
