Strawberry Cobbler

5 from 4 votes

Fresh strawberries and a few simple ingredients make this simple, but oh-so-delicious, strawberry cobbler with a homemade crumble topping.

Prep Time15

Cook Time55

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: Strawberry Cobbler Recipe

Servings:

Calories: 286kcal

8 cups strawberries, stems removed and halved or quartered so that they are bite-sized
½ cup instant tapioca
½ cup granulated sugar
2 teaspoons lemon juice

Preheat the oven to 375°F. Butter a 9x13-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 the cold butter into the flour/sugar mixture using a fork or pastry blender until the mixture forms small pea-size pieces.
Pour the 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.

Rinse and air dry the strawberries before adding them to the cobbler.
Use instant tapioca to thicken the cobbler.
Make sure your butter is really cold. Take it out of the fridge right before you begin this process
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cobbler at the lower end of the recommended baking time.