Description
This Strawberry Cobbler Recipe features a delightful brown sugar pecan crust topping that adds a rich, nutty crunch to juicy, lemon-kissed strawberries. With a tender cobbler topping and a buttery pecan finish, this dessert is perfect for warm gatherings and is best served with vanilla ice cream.
Ingredients
Scale
Strawberry Filling
- 8 cups strawberries, quartered
- â…“ cup sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- Zest from one lemon
Cobbler Topping
- 1 ½ cups all-purpose flour
- â…“ cup sugar
- â…“ cup brown sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup butter, cut into small pieces
- â…“ cup boiling water
Brown Sugar Pecan Crust Topping
- ¾ cup brown sugar
- ¼ cup all-purpose flour
- ¾ cup chopped pecans
- ¼ cup butter, melted
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and spray a 9 x 13-inch deep baking dish, or a 3-quart baking dish, with non-stick spray to prevent sticking.
- Prep Strawberries: Remove the stems from strawberries, rinse thoroughly, and cut them into quarters. Place the prepared strawberries in a large mixing bowl.
- Mix Strawberry Filling: Add sugar, lemon juice, cornstarch, and lemon zest to the strawberries. Stir to combine and let the mixture sit for 5 minutes to macerate and release juices.
- Fill Baking Dish: Pour the strawberry mixture evenly into the prepared baking dish, ensuring the juices are included.
- Prepare Cobbler Topping: In a medium bowl, whisk together flour, sugar, brown sugar, baking powder, and salt.
- Cut in Butter: Use a pastry blender or fork to cut the butter pieces into the flour mixture until the mixture is crumbly, resembling coarse crumbs.
- Add Boiling Water: Pour the boiling water into the flour mixture and stir gently until just combined to form a batter that can be spooned over the strawberries.
- Top Strawberries: Spoon the cobbler topping evenly over the strawberries, spreading gently to cover the fruit completely without mixing layers.
- Make Pecan Crust Topping: In a small bowl, combine brown sugar, flour, chopped pecans, and melted butter. Stir until well mixed.
- Add Pecan Topping: Sprinkle the brown sugar pecan mixture evenly over the cobbler topping to create a nutty crust.
- Bake: Place the cobbler uncovered into the preheated oven and bake for 50 to 55 minutes or until the topping is thoroughly cooked and starting to brown. If the topping browns too fast, lightly cover with aluminum foil to prevent burning.
- Serve: Remove from the oven, allow to cool slightly, and serve warm with a scoop of vanilla ice cream for the perfect finishing touch.
Notes
- Ensure the strawberry filling is thickened with cornstarch to prevent excess liquid.
- Use fresh, ripe strawberries for the best flavor and sweetness.
- Adjust sugar amounts based on the sweetness of your strawberries.
- Cover the cobbler with foil if the topping is browning too quickly during baking.
- Serve warm for best taste and texture, especially with ice cream.
