Strawberry Cobbler
Ingredients
- 2 pounds strawberries fresh, ripe, hulled and halved
- 1 1/3 cups granulated sugar divided
- 6 Tablespoons unsalted butter sliced
- 1 1/4 cups all purpose flour spooned and leveled
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup whole milk
- 2 teaspoons pure vanilla extract
Instructions
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Preheat the oven to 350°F and prepare a 9”x13” baking dish. Set aside.
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In a large bowl, toss together the chopped strawberries and 1⁄3 cup sugar. Set aside.
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Place the butter cubes at the bottom of the pan and set in the oven until melted and sizzling, about 5 minutes.
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While the butter melts, make the cobbler batter: In another large bowl whisk together the remaining 1 cup sugar, flour, baking powder, salt, milk and vanilla extract.
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Once the pan of butter is out of the oven, pour the batter over the melted butter. Spoon the strawberry mixture over the batter.
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Bake for 48-55 minutes until the cobbler batter is puffed & golden and the strawberries are bubbling. Let the cobbler cool for at least 15 minutes before serving.
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Enjoy with a scoop of vanilla ice cream.
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator. It is based on eight servings and does not include ice cream.
Initially tested this recipe with quartering the strawberries, but it made them sink down under the cobbler mixture. So halving the strawberries instead helps keep them afloat.
Best eaten right away because the cobbler is warm and slightly cakey. The longer it sits,
it is still delicious, but not ideal texture for serving