Last Updated on August 6, 2022 by Liza Hawkins
Cobbler is one of my favorite desserts to make, and easy strawberry cobbler may very well be the best summer desserts ever. The strawberries in my parents’ garden produces a couple pints of ripe berries a day early in summer. And if the dozens of photos in my feeds were any indication, local “pick your own” farms having been yielding a similar robust crop of strawberries in recent seasons!
Whether it’s because of a CSA delivery, a garden that’s gone crazy, or spectacular deal at the farmers’ market, having an abundance of any type of produce can be overwhelming.
Especially with berries.
One day they’re picture perfect, and the next day they’ve suddenly transformed into a field of mold.
A great way to manage an overabundance of strawberries is to freeze them.
You just cut the tops off, then spread them in a single layer on a baking sheet, and place them in the freezer until they’re completely hard.
Spreading them out in a single layer first means you won’t end up with a giant clump of frozen strawberries.
Instead, they’ll freeze as individuals, which is way more practical to cook with.
Last thing you want to do is store the strawberries in a zip top bag in your freezer until you’re ready to make a smoothie, bake some muffins, or—forget cooking—simply replace the ice cubes in your fruity cocktail with a few frozen berries!
I first learned about cobbler while living in Savannah, Ga., in the early 2000s.
Not buckle, not crumble, but C-O-B-B-L-E-R.
True cobbler, in my book, isn’t fruit in a casserole dish topped with biscuits.
Both of those sound yummy, but cobbler they are not.
To me, a cobbler is ooey-gooey. It has buttery, crispy edges, and it melts in your mouth. It’s made with a batter, not a topping.
See those golden, crispy edges?
It’s because the recipe calls for a stick of melted butter onto which the batter’s poured right in the baking dish. YES, a stick of butter.
Don’t worry; you’ll be fine. Onward to the star of this recipe show…
The strawberries in our garden were pretty small.
When they’re that small, I like to leave them whole for dishes like this strawberry cobbler, because it gives a nice texture to each bite.
If your strawberries are gigantic, however, you may want to cut them in half. Use your judgement; this cobbler is no fail!
Whole strawberries or not, my favorite part of this cobbler (buttery edges aside) is that the juices start oozing out of the gooey crust that forms while it’s baking.
And that’s just super yummy.
Strawberry cobbler may very well be the best summer desserts ever!
- 1 pint strawberries, tops removed and halved if huge
- 1 stick salted butter
- 1 cup + 1/4 cup granulated sugar
- 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 3/4 cup whole milk
- Combine the strawberries and 1/4 cup sugar into a small bowl. Set them aside.
- Meanwhile, place the stick of butter on the bottom of a 2-quart, deep baking dish, and then set it in the oven to melt while the oven preheats to 350°F.
- In a large mixing bowl, whisk the flour, 1 cup sugar, baking powder, salt and milk together until the batter is smooth. It will seem thin and runny – this is perfect.
- Once the butter has melted in the baking dish, carefully pull it out of the oven. Pour the batter over top the butter, and DO NOT STIR.
- Next, spoon the strawberries over top the batter and butter, and again DO NOT STIR.
- Place the baking dish back in the oven and cook the strawberry cobbler for about 35 minutes, or until the edges are bubbly and the top is golden brown.
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Amount Per Serving: Calories: 263Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 44mgSodium: 386mgCarbohydrates: 27gFiber: 2gSugar: 13gProtein: 3g