Homemade Strawberry Cobbler is the ultimate taste of summer! Made with ripe, juicy strawberries and a buttery cobbler topping, it’s a perfectly sweet summer treat… and even more delicious with a scoop of vanilla ice cream!
Growing up, there were certain things we did EVERY summer. And strawberry picking was one of them! I distinctly remember crouching down in the strawberry fields with a basket (or sometimes two)… eating as many strawberries as I collected (or sometimes more!)
And once we had picked enough strawberries to last a lifetime, we would head home to wash them and get started on whatever we (meaning my mom) planned to make.
Typically, she would make Strawberry Pie and Strawberry Jam and Strawberry Shortcake… every when I say I looked forward to it all year long, I couldn’t be more serious.
To this day I absolutely LOVE strawberry season… and this year I decided to kick it off with a delicious Strawberry Cobbler. It’s perfectly simple and sweet and topped with an easy biscuit-like topping I literally can’t get enough of. And you better believe this is just the first of MANY I’ll make this summer.
what you’ll need for this recipe
Strawberries – Fresh strawberries are the main ingredient in this cobbler. I used 2 quarts of fresh strawberries, hulled and cut in half. (For larger strawberries, cut them into quarters.)
Sugar – Granulated sugar is used to sweet both the strawberry filling and the cobbler topping. I used 1/4 cup in the filling and an additional 1/2 cup in the topping. Feel free to adjust the amounts according to preference.
Cornstarch – Cornstarch is an optional ingredient, depending on how thick you want the filling to be. I did NOT use any in these photos, but if you like your filling less liquidy you may want to consider adding 1-2 Tablespoons to the strawberry + sugar mixture.
Vanilla extract – Vanilla extract pairs well with the strawberries and adds delicious flavor to this recipe. I used 1 teaspoon in the filling and 1/2 teaspoon in the topping. Substitute almond extract if you prefer.
Flour – 1 cup all purpose flour gives the topping a cakey, biscuit-like texture. Substitute whole wheat flour, almond flour or any type of flour you prefer.
Butter – 1/2 cup salted, melted butter gives the topping a deliciously buttery flavor and texture.
Baking powder – 1 teaspoon baking powder acts as a leavening agent and helps the cobbler topping to puff up a bit.
cobbler vs. crisp
When it comes to fruity summer desserts, both cobblers and crisps are at the top of my list. So what actually are the differences between the two? Well, cobbler toppings are typically more dense and biscuit-like, while crisp toppings are lighter and streusel-like, usually made with oats. Cobbler toppings are also usually not a solid layer; instead, they are more like a cobblestone sidewalk (the meaning behind the name ‘cobbler’.)
Recipe Variations
- Use any combination of berries (e.g. blueberries, blackberries, raspberries)
- Adjust the sweetness level by adding more or less sugar
- Add spices such as ground cinnamon, nutmeg, cardamom or ginger
- Thicken the filling with cornstarch (up to 2 Tablespoons)
- Make it gluten free using almond flour or any gluten free flour
- Add chopped pecans or walnuts to the cobbler topping
- Top with homemade Cool Whip
storing & reheating
Leftover cobbler can be stored, covered, in the refrigerator for up to 1 week. It can be enjoyed straight from the fridge or, to reheat, transfer to small oven-safe baking dish and heat at 350° for 15-20 minutes or until heated through.
Easy Strawberry Cobbler
Ingredients
Filling
- 2 quarts strawberries washed, hulled and halved
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1-2 Tablespoons cornstarch optional, see notes
Topping
- 1 cup all purpose flour
- 1/2 cup granulated sugar
- 1/2 cup salted butter melted
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1 Tablespoon turbinado sugar (Sugar in the Raw)
Instructions
- Preheat oven to 350° F.
- In a medium bowl, combine strawberry halves, 1/4 cup granulated sugar, 1 teaspoon vanilla extract, and cornstarch (if using.) Mix gently with a large spoon.
- Transfer strawberries to a 9 or 10 inch deep dish pie plate (or similar sized baking pan.)
- In a separate bowl, combine 1 cup flour, 1/2 cup granulated sugar, 1/2 cup melted butter, 1 teaspoon baking powder and 1/2 teaspoon vanilla extract. Mix together with a spoon.
- Spoon mixture over strawberries using a small cookie scoop or spoon.
- Bake at 350° for 30 minutes. Remove from oven and sprinkle with turbinado sugar, then bake for an additional 15-20 minutes, until edges are bubbly and top is golden brown.
- Remove from oven and let stand at least 10 minutes before serving.
Notes
Recipe Variations
- Use any combination of berries (e.g. blueberries, blackberries, raspberries)
- Adjust the sweetness level by adding more or less sugar
- Add spices such as ground cinnamon, nutmeg, cardamom or ginger
- Thicken the filling with cornstarch (up to 2 Tablespoons)
- Make it gluten free using almond flour or any gluten free flour
- Add chopped pecans or walnuts to the cobbler topping
- Top with homemade Cool Whip
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