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Strawberry cobbler is one of my favorite ways to enjoy all the goodness of strawberry pie without having to worry about making pie crust. Just mix fresh, juicy strawberries and a few simple ingredients together to make a sweet berry filling, then top with a crumbly crust that bakes up golden brown. This recipe takes just 15 minutes to prepare and comes out of the oven ready to serve.
INGREDIENTS FOR STRAWBERRY COBBLER
You will need:
FOR THE FILLING
- 8 cups of fresh strawberries, halved or quartered
- 1/2 cup of granulated sugar
- 1/2 cup of instant tapioca
- 2 teaspoons of lemon juice
FOR THE TOPPING
- 1 cup of all-purpose flour
- 2 teaspoons of baking powder
- 1/3 cup of granulated sugar
- 1/3 cup of light brown sugar
- 1/2 cup of salted butter, cold and cubed
- 2/3 cup of heavy whipping cream
- 1 to 2 tablespoons of coarse decorating sugar, optional
SUBSTITUTIONS and ADDITIONS
Strawberries: You can use many types of fruit for cobbler. To substitute for strawberries, you can use any other type of berry, like raspberries. blueberries, or blackberries. You can also mix your fruits together.
Heavy Whipping Cream: Use milk and butter as a great substitute for heavy whipping cream. Combine 1/4 cup of melted butter with 3/4 cup of milk and mix them together to make 1 cup of heavy cream.
HOW TO MAKE THIS STRAWBERRY COBBLER RECIPE
STEP ONE: Preheat your oven to 375 degrees F and butter a glass 9×13 baking dish. Set it aside.
STEP TWO: Combine the strawberries, sugar, tapioca, and lemon juice. Stir the ingredients together and spread the mixture into a glass baking dish.
PRO TIP: Use instant tapioca to thicken the cobbler. Be sure to cook the cobbler until it’s bubbling and thickened to the center. Rinse and air dry the strawberries before adding them to the cobbler.
STEP THREE: Combine flour, baking powder, granulated sugar, and brown sugar. Then cut cold butter into the flour/sugar mixture using a fork or pastry blender until the mixture forms small, pea-sized pieces.
PRO TIP: Make sure your butter is really cold! Take it out of the fridge right before you begin this process.
STEP FOUR: Pour heavy cream into the topping mixture and stir together until it’s combined.
STEP FIVE: Scoop piles of the topping over the strawberry mixture into the baking dish.
STEP SIX: Sprinkle the coarse sugar over the cobbler if desired.
STEP SEVEN: Bake your cobbler for about 45 to 55 minutes until the strawberry filling is bubbling, not just around the edge, but in the center as well. The topping should be browned and baked through.
STEP EIGHT: You’re ready to serve! Serve your cobbler warm with a side of ice cream.
IN THE FRIDGE: Cooked berries aren’t going to freeze very well, but you can store your leftovers in the fridge. Store your cobbler covered with plastic wrap or a lid for up to 3 days.
Eating this simple Strawberry Cobbler is like enjoying all of the yummiest parts of pie without the struggle of making a crust. Our cobbler recipe is juicy, sweet, and super quick to make – it only takes 15 minutes to prepare! We know this is going to become one of your favorite desserts to make.
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For the filling
- 8 cups strawberries stems removed and halved or quartered so that they are bite-sized
- 1/2 cup instant tapioca
- 1/2 cup granulated sugar
- 2 tsp lemon juice
For the topping
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar
- 1/2 cup salted butter cold and cut into cubes
- 2/3 cup heavy whipping cream
- 1 to 2 tbsp coarse decorating sugar optional
- Preheat the oven to 375 degrees F. Butter a 9 by 13 inch glass baking dish and set aside.
- Combine strawberries, sugar, tapioca, and lemon juice. Stir to combine and spread in a glass baking dish.
- Prepare the topping by combining flour, baking powder, granulated and brown sugar. Cut cold butter into flour/sugar mixture using a fork or pastry blender until the mixture forms small pea-size pieces.
- Pour heavy cream into the topping mixture and stir just until combined.
- Scoop piles of the topping over the strawberry mixture in the baking dish.
- Sprinkle coarse sugar over the cobbler topping if desired.
- Bake for about 45 to 55 minutes until the strawberry filling is bubbling, not just around the edge, but in the center as well. The topping should be browned and baked through.
- Serve warm with ice cream.