Strawberry Cobbler

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This Strawberry Cobbler is SO easy to make with just a few basic pantry and fridge ingredients, strawberries, and of course ice cream for serving! The cobbler topping is so simple to make you’ll impressive even yourself when you serve up this tasty dessert. 

overhead strawberry cobbler in cast iron skillet topped with ice cream and fresh strawberries

I have something very important to tell you. Are you ready to hear it? IT’S SUMMMMMMEEEERRRRRR!!!!!! Well, okay so not 100% officially, but the sun is out, the weather is warm, the flowers and plants are blooming and the pool is just about open so yeah, I’m going to go ahead and call it! 

In addition to grilling all the things, and serving yummy pasta salads and other outside-dining/picnic-y-type-foods, I also really really enjoy a nice, light, fruity, tasty dessert in the summer. Add some fruit and ice cream to that dessert and I’ll pretty much skip right over dinner and onto that dessert. 

Like this cobbler recipe, for example. Let’s just say I spent so much time “tasting” it as I was making it that by the time dinner rolled around I didn’t really want anything. But, the good news is, by the time dessert rolled around, I again found myself hungry. Weird, right?

But in summer, all eating rules should go out the window anyway. I say make more time for sun and family and lazy days and of course, dessert! 

up close view of strawberry cobbler with ice cream in a bowl with a spoon

You only need a few basic ingredients to make this

Grab a pint or two of ripe summer strawberries from your nearby farmers market and make this dessert today!

  • Strawberries
  • Sugar
  • Fresh-squeezed lemon juice
  • Flour
  • Almond or vanilla extract
  • Salt
  • 1 tablespoon baking powder
  • Cold butter
  • Buttermilk or heavy cream
  • Coarse sugar or regular granulated sugar
  • Vanilla ice cream

overhead view of hands dipping spoon into strawberry cobbler

Here’s how you make it 

Although this dessert is layered more or less, don’t worry too much about getting it perfect. This easy cobbler recipe is meant to be an imperfect, perfect treat. 

  1. First, preheat the oven to 375 degrees, then butter a 10-inch cast-iron skillet or other baking dish. 

overhead view of sugared sliced strawberries in cast iron skillet

2. Next, prepare the filling by combining strawberries, sugar, lemon juice, salt, flour, and almond or vanilla extract in a large bowl. Stir it together and then pour into a skillet or prepared baking dish.

overhead view of soft dough in food processor

3. Get out another bowl to put together the ingredients for the Strawberry Cobbler topping. In that bowl, whisk together the rest of the flour, baking powder, and salt. Add this flour mixture to butter in a food processor and pulse until pulse until fine crumbs form. (Or you can cut the butter into the flour with two forks or a biscuit cutter.) Then, add the buttermilk or cream and pulse or stir until a soft dough begins to form.

overhead view of unbaked strawberry cobbler in cast irons killet

4. Now let’s put the cobbler all together, shall we? Flour your hands lightly and  then pick up handfuls of dough. Roll them in your hands to about ¼ inch thickness and arrange them on top of the strawberry filling, trying to fill up the top, but they don’t have to cover every spot. 

5. Brush the top with melted butter and sprinkle coarse sugar over the top. Pop the whole thing in the oven for 30-35 minutes or until the crust turns a nice, golden brown. 

6. I like to serve this Strawberry Cobbler recipe warm right out of the oven with a big scoop of vanilla ice cream right on top. That way it gets all nice and warm and starts to melt into the cobbler, making it an even ooeyer, gooeyer dessert! 

overhead view of hands serving skillet full of baked strawberry cobbler

Ways to customize your cobbler

  • Add other berries with the strawberries. Substitute one cup (or more) of the strawberries with blueberries, blackberries, or raspberries. 
  • Add another fruit like peaches, pears, or apples in with the strawberries as well. 
  • Use a different kind of ice cream. Strawberry and peach are favorites here at my house, but my mom likes chocolate chip, and one of my nieces loves mango sorbet! There are no rules here. 
  • Sprinkle chopped pecans, almonds, or walnuts over the top of the ice cream for a nutty, crunchy topping. 
  • Add just a bit of fresh herbs to the top of the cobbler, like fresh basil, rosemary, thyme, or mint. 

over head view of hands holding bowl of strawberry cobbler with ice cream

For more amazing dessert recipes, check out my popular posts for Cream Cheese Lemon Bars (the cream cheese really takes these bars over the top), Super Chewy Gooey Brownies (seriously the best you’ll ever eat), and Chewy White Chocolate Cashew Cookies (sweet and salty and did I mention no chill time required?) 

Did you make this recipe? It would mean the world to me if you left a comment and gave it a rating!

up close view of strawberry cobbler with ice cream in a bowl with a spoon

Strawberry Cobbler

Delicious Strawberry Cobbler just in time for using up all those ripe summer strawberries available right now! So easy to make with just a few pantry and fridge ingredients, strawberries, and of course ice cream for serving! 
5 from 9 votes
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8 servings

Ingredients

for the strawberry filling

  • 4 cups sliced strawberries
  • 2/3 cups sugar
  • 2 teaspoons fresh-squeezed lemon juice
  • 2 tablespoons flour
  • 1/2 teaspoon almond extract or vanilla extract
  • pinch of salt

for the cobbler topping

  • 1 1/2 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 10 tablespoons cold butter, diced
  • 1/2 cup buttermilk or heavy cream
  • 2 tablespoons melted butter or buttermilk
  • 1/4 cup coarse sugar or regular granulated sugar
  • vanilla ice cream for serving

Instructions

  • Preheat oven to 375 degrees. Butter a 10-inch cast-iron skillet or baking dish.

prepare the filling

  • In a large bowl combine strawberries, sugar, lemon juice, flour, almond (or vanilla) extract, and salt. Stir together. Transfer to prepared baking dish or skillet.

prepare the cobbler topping

  • Whisk together flour, baking powder, and salt.
  • Combine flour mixture and butter and pulse in a food processor (or cut using forks or a pastry cutter) until fine crumbs form.
  • Add buttermilk (or cream) and pulse (or stir) until a soft dough forms.

put it together

  • Using floured hands, gently pat handfuls of dough to 1/4 inch thickness and arrange on top of the strawberry filling.
  • Brush with melted butter and sprinkle coarse sugar on top.
  • Bake in preheated oven for 30-35 minutes until crust is golden brown. Serve warm with vanilla ice cream.

Notes

Brushing the dough with a little buttermilk or melted butter before it goes into the oven helps to achieve that nice golden crust. You can also sprinkle some sugar on top for a tiny crunch (and it looks so pretty), if I have coarse sugar on hand I prefer to use that but regular granulated/white sugar works too. 
Serve with a generous scoop of vanilla ice cream. If I have strawberry sauce or strawberry jam, I like to add a little drizzle on top of the ice cream to really take it to the next level. Whipped cream is also a great topping for this cobbler! 
The strawberries can easily be substituted or supplemented with other berries like blackberries, blueberries, or raspberries. Or if you're really feeling extra, do a combination of all! 

Nutrition

Calories: 342kcal | Carbohydrates: 43g | Protein: 4g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 2mg | Sodium: 520mg | Potassium: 163mg | Fiber: 2g | Sugar: 21g | Vitamin A: 785IU | Vitamin C: 43mg | Calcium: 126mg | Iron: 2mg
Did You Make This Recipe?Tag @cremedelacrumb1 on Instagram and hashtag it #cremedelacrumb!

 

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Comments

5 stars
We really enjoyed this recipe. I was short a bit on the strawberries so next time I will make sure I have enough but waht we loved was that the top part was not sweet. The berries were sweet enough to make this a great summer dessert. I will make this again for sure.

Could this be doubled and cooked in 9×13 pan?

    I haven’t tried that so I can’t say for sure, but I do think it’s worth a shot!

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