Description
This Strawberry Cobbler recipe features a luscious layer of sweet, spiced strawberries topped with a golden, tender biscuit crust. Perfectly baked for a warm, comforting dessert that’s ideal for spring and summer gatherings. Serve it warm with a scoop of vanilla ice cream for an irresistible treat.
Ingredients
Scale
Strawberry Filling
- 6 cups sliced strawberries (about 2 lb)
- 1/2 cup granulated sugar
- 1 Tbsp cornstarch
- Pinch of salt
- 1 tsp lemon zest
- 1 Tbsp fresh lemon juice
Cobbler Topping
- 1 cup all-purpose flour
- 2 Tbsp cornmeal
- 1/4 cup granulated sugar, plus 2 tsp for sprinkling
- 1 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/3 cup buttermilk, room temperature
- 1/2 tsp pure vanilla extract
To Serve
- Vanilla ice cream
Instructions
- Preheat and prepare dish. Preheat your oven to 375°F (190°C) and grease a 3-quart baking dish to prevent sticking.
- Mix strawberry filling. In a bowl, whisk together 1/2 cup granulated sugar, cornstarch, and a pinch of salt. Add the sliced strawberries, lemon zest, and lemon juice. Toss gently until all strawberries are coated with the mixture.
- Bake strawberries. Transfer the coated strawberries into the greased baking dish. Bake in the preheated oven for 20 minutes, or until the berries are bubbly and juicy.
- Combine dry ingredients for topping. While the strawberries bake, whisk together the flour, cornmeal, 1/4 cup granulated sugar, baking powder, baking soda, and salt in a separate bowl.
- Mix wet ingredients for topping. In another bowl, whisk together the melted butter, room temperature buttermilk, and vanilla extract until smooth.
- Increase oven temperature. Once the strawberries are bubbly, increase the oven temperature to 425°F (220°C) to prepare for baking the topping.
- Combine topping ingredients. Pour the wet ingredients into the bowl with the dry ingredients and stir gently just until moistened; be careful not to overmix to ensure a tender topping.
- Assemble cobbler. Drop heaping spoonfuls of the biscuit dough over the hot strawberries in the baking dish, forming small discs and covering as much of the fruit as you can. Sprinkle the dough discs with the remaining 2 teaspoons of sugar to add a sweet crunch.
- Bake cobbler. Return the baking dish to the oven and bake at 425°F for 15 to 18 minutes, or until the topping is golden brown and the strawberry filling is bubbling.
- Cool and serve. Allow the cobbler to cool for about 15 minutes after baking. Serve warm topped with a scoop of vanilla ice cream for the perfect finish.
Notes
- Use ripe, fresh strawberries for the best flavor and sweetness.
- Make sure the buttermilk is at room temperature to help the topping rise properly.
- Do not overmix the cobbler topping batter to keep it light and fluffy.
- Letting the cobbler cool slightly helps the filling thicken and avoids burning your mouth.
- This dessert can be baked a day ahead and gently reheated before serving.
