Fresh Strawberry Cobbler

5 from 45 votes

Fresh Strawberry Cobbler

Fresh Strawberry Cobbler is sweet and buttery with a tender biscuit-type crust. This is a classic comforting dessert you'll want over and over again.

Course Dessert

Cuisine American/Southern

Keyword cobbler, strawberries

Prep Time 45

Cook Time 30

Total Time 1 15

Servings servings

Calories 249kcal

Author Paula

Ingredients

Filling

4 and ½ cup strawberries hulled and cut into quarters
1/4 cup granulated sugar you can adjust this depending on sweetness of berries
1 tablespoon cornstarch
4 teaspoon cold water

Cobbler

1 and ½ cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup old-fashioned rolled oats
2 tablespoon brown sugar
2 tablespoon cold butter cut into cubes
1 cup heavy whipping cream
1/4 teaspoon pure vanilla extract
2 tablespoon granulated sugar for top

Instructions

Fillling

In a large pan, place strawberries and sprinkle 1/4 cup sugar over berries and allow to sit 15 to 30 minutes. After time has elapsed, heat to medium heat. Stir together cornstarch and cold water and stir until cornstarch is dissolved. Pour over berries and bring to a boil, stirring and scraping bottom of pot constantly. Remove from heat and set aside.Cobbler

Cobbler

Combine flour, salt, baking powder, oats and brown sugar. Cut in butter until mixture resembles wet sand. Add heavy cream and vanilla. Stir until combined. This mixture will be thick and crumbly. Do no over-mix.
Pour strawberry into ramekins or 8.5x11 inch casserole dish. spoon topping over filling, it will be clumpy. Sprinkle top of batter with 2 tablespoon granulated sugar. Bake at 350 degrees F 30 to 40 minutes if using a large casserole dish or 20 to 25 minutes if using small ramekins.

Notes

Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest. If you want to share this recipe, please simply link back to this post for the recipe. Thank you, PaulaI used 4 inch ramekins and baked them for 20 minutes until the crust was light brown.

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