Strawberry Cobbler
Strawberry cobbler is one of my favourite ways to prepare this unique seasonal fruit and I have just the recipe for a flavour-packed dish.
Equipment
- 2 Bowls
- 9”x 9” glass baking dish
- Whisk
- Stand mixer
Ingredients
- 3 cups strawberries sliced
- ¾ tbsp. lemon juice
- 2 cups flour
- 2 tbsp. cornstarch
- 1 tsp baking powder
- 1 tsp kosher salt
- 1 cup unsalted butter
- 1 ½ cups packed light brown sugar
- 2 tsp vanilla extract
- 1 tsp Baking spray
- Whipped Cream optional
Instructions
- Preheat the oven to 350°C and spray a 9”x 9” glass baking dish with baking spray.
- In a large bowl, drizzle the sliced strawberries with lemon juice and toss to combine.
- Add the cornstarch to the strawberries and toss to combine.
- Marinate the strawberries for 20 minutes.
- In a separate large bowl, whisk together the flour, the baking powder, and the kosher salt.
- Set the bowl to the side.
- In the stand mixer bowl, beat the butter, the brown sugar, and the vanilla until well-blended.
- Slowly add the dry ingredients until the mixture resembles little crumbs.
- Pour the strawberries mixture into the baking dish. Drop the dough evenly on top of strawberries.
- Bake for 30 minutes, or until the top of the cobbler is lightly browned. The filling should be bubbly around the sides.
- Serve warm with whipped cream.
Notes
CAN I MAKE-AHEAD THE COBBLER?
You can bake the cobbler the day before and leave it on the counter for 2 days, then store in the refrigerator for another 2 days. You can also chill it in the refrigerator for 4 days, covered, but make sure it’s completely cooled uncovered before. This can take from 3 to 5 hours. Before serving, let the cobbler stand at room temperature for about 1 hour. If you like it warmed up, then reheat in a preheated 350°F oven for about 20 minutes.CAN I MAKE A STRAWBERRY COBBLER WITH FROZEN BERRIES?
Fresh strawberries are ideal, but frozen ones work just as well. Be sure to thaw the frozen strawberries completely first before using them.HOW TO STORE THE COBBLER
Counter: You can leave the cobbler on the counter tightly wrapped for a 2 days, then store in the refrigerator for 2 days. Refrigerator: You can store the cobbler in the refrigerator for about 4 days. Make sure you allow to cool before putting it wrapped in the fridge. Freezer: You can bake the cobbler, cool it on the counter, and then wrap it tightly in plastic wrap and top with aluminum foil. You can freeze it for up to 1 month. Keep in mind that the cobbler might become soggy when frozen and reheated.Nutrition
Calories: 587kcalCarbohydrates: 83gProtein: 4gFat: 27gSaturated Fat: 17gTrans Fat: 1gCholesterol: 70mgSodium: 412mgPotassium: 207mgFiber: 2gSugar: 49gVitamin A: 818IUVitamin C: 37mgCalcium: 96mgIron: 2mg
Tried this recipe?Let us know how it was!