Go Back
Strawberry Cobbler

Strawberry Cobbler

5 from 2 votes
Print Pin
Prep: 10 minutes
Bake: 50 minutes

Ingredients

Filling

  • lbs Strawberries frozen or fresh, sliced
  • 50 g Granulated sugar ¼ cup
  • 50 g Dark brown sugar ¼ cup
  • tbsp Cornstarch
  • 1 tsp Vanilla

Topping

  • 170 g AP Flour scant 1 cup
  • 50 g Granulated sugar ¼ cup
  • 2 tsp Baking powder
  • ½ tsp Sea salt
  • ½ tsp Cinnamon
  • ¼ tsp Cardamom
  • 6 tbsp Unsalted butter cold
  • ¾ cup Heavy Cream cold
  • Turbinado or Demerara sugar for sprinkling

Instructions

  • Preheat your oven to 375°F
  • In a medium bowl, combine your sliced strawberries, granulated sugar, brown sugar, cornstarch, and vanilla extract. Stir so berries are coated in sugar mixture.
  • Dump berries into your casserole or pie dish and spread evenly.
  • In another medium bowl, add flour, salt, sugar, baking powder, cinnamon, and cardamom and whisk together.
  • Take your cold butter and grate it into the flour mixture, stirring after so all the butter is coated and distributed throughout.
  • Pour in your heavy cream and mix until it just comes together into a rough dough.
  • Pull your dough into pieces and press/flatten out somewhat and place on top of the strawberries. You don't have to, but you can leave small spots uncovered for the fruit to poke through for a more decorative looking cobbler.
  • Generously sprinkle the dough with turbinado sugar.
  • Bake your cobbler on the center rack of your oven for 45-50 minutes. The topping should be golden brown and the filling bubbling.
  • Remove from oven, allow to cool for about 15-30 minutes. Serve while warm with ice cream or whipped cream. Enjoy!

Notes

  • Pie or casserole dish should be 8-9 inches or about 2 quarts. A pie dish will hold less than the casserole dish unless its a particularly deep one. Use less berries in smaller dish.
  • The amount of sugar in the filling is based on using frozen or slightly out of season berries. If using ripe sweet berries you may want to reduce the sugar in the filling by about half, cutting each type of sugar to 2 tbsp.