Strawberry Cobbler Recipe

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Strawberry Cobbler

Shery Adams

By
@snleopard

I like to take a basic recipe and tweak it a bit. I live just up the Interstate from Poteet, Texas and I absolutely love strawberries! This recipe works best when you use fresh strawberries. Don't worry if the berries aren't sweet enough...macerating them adds to the flavor.


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Serves:

depends on how hungry

Prep:

45 Min

Cook:

45 Min

Ingredients

PREPARING THE BERRIES

1 lb
fresh strawberries, hulled and quartered
1/2 c
granulated white sugar
1/2 c
water

COBBLER CRUST

1/4 c
butter (half of a stick/softened)
1 c
granulated sugar
1 c
flour
2 tsp
baking powder
1/8 tsp
salt
1/2 c
whole milk (reduced fat/skimmed milks just aren't as tasty)
1 tsp
good quality vanilla
1/2 c
reserved strawberry juice

Directions Step-By-Step

1
Preparing the berries: clean/hull/quarter the strawberries.
2
Add sugar and water. Allow berries to soften and release juice for 20 minutes or until soft & yummy.
3
Reserve 1/2 cup of released juice (you'll need it in a bit).
4
Cream together softened butter and sugar.
5
Sift together flour/baking powder/salt.
6
Mix milk and vanilla together in separate measuring cup.
7
Alternating between wet and dry (I usually do it in halves), add to creamed butter/sugar mixture. Blend until all is incorporated and forms a thick batter.
8
Spray the inside of 9x9 baking pan with non-stick spray of your choice. Spread the batter into the pan (it doesn't have to even, just make sure it goes corner to corner and edge to edge).
9
Pour strawberries on top of batter and spread them out a bit (don't mush them in, just layer them). Add the reserved stawberry juice.
10
Bake in a 375 degree oven for 45 minutes until the crust is golden brown and delicious. Don't worry if the browning isn't even...this is a cobbler not cake.
11
Remove and allow to cool a bit. This is yummiest served warm with whipped cream or vanilla ice cream.

About this Recipe

Other Tag: Quick & Easy