Easy Strawberry Cobbler

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!

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Prep Time: 10

Cook Time: 41

Servings:

Calories: 319kcal

Author: Cathy Trochelman

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

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.

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