Easy, Delicious Strawberry Cobbler

Hey, I’m John Kanell, and today we’re making an easy, delicious strawberry cobbler. So let’s get started. First off, set your oven to 350 so it’s nice and hot, and you’re gonna wanna grab two pounds of beautiful strawberries.

Why You’ll Love This

When there’s an abundance of beautiful fruit at the market, it is time to make a cobbler, a really easy dish that you can throw together and not worry about whether or not it’s gonna come out right. I love dessert that’s delicious with a nice scoop of ice cream. Delicious, easy recipe. And it’s an American classic. The British colonists couldn’t make a traditional suet pudding that they loved, so this was the improvised result.

Ingredients

• For the strawberries:
  • Two pounds of beautiful strawberries
  • 1/3 of a cup of granulated sugar
• For the batter:
  • Nine tablespoons or one stick and one tablespoon of unsalted butter
  • 2 1/4 cups or 270 grams of all-purpose flour
  • 2/3 of a cup or 133 grams of sugar
  • 2 1/2 teaspoons of baking powder
  • Half a teaspoon of salt
  • 1 1/4 cups or 300 mils of whole milk
  • Two teaspoons of vanilla

Instructions

1. Set your oven to 350 so it’s nice and hot.
2. Grab two pounds of beautiful strawberries.
3. Hull them, halve them, and pop them into a bowl.
4. Add 1/3 of a cup of granulated sugar.
5. Sprinkle that over the strawberries.
6. Give them a little bit of a mix, just to make sure that they’re all covered in sugar.
7. Set those aside.
8. Grab nine tablespoons or one stick and one tablespoon of unsalted butter.
9. Pop this into your oven for about 10 minutes to warm the pan up and melt the butter.
10. Into a large bowl, add 2 1/4 cups or 270 grams of all-purpose flour.
11. Add 2/3 of a cup or 133 grams of sugar.
12. Add 2 1/2 teaspoons of baking powder.
13. Add Half a teaspoon of salt for contrast.
14. Grab a whisk and mix this up.
15. Set this aside.
16. In a separate bowl, add 1 1/4 cups or 300 mils of whole milk.
17. Add two teaspoons of vanilla and just give it a swirl.
18. Once the 10-minute mark is reached for the butter in the oven, remove the pan.
19. Add your milk and vanilla right into the flour.
20. Stir this together until it is just combined.
21. Get your hot pan out of the oven carefully.
22. Pour the batter into your pan.
23. Try and distribute it evenly.
24. Smooth it out a little bit to make sure it gets to the edges.
25. Spoon your macerated strawberries over the top, using a slotted spoon just so you don’t grab the liquid.
26. Put your strawberry cobbler into the oven, 350 for 55 to 60 minutes, or until the batter is puffed and golden and the juices are bubbly.

Cooking Tips

I prefer using fresh strawberries for this, of course, but if you don’t have them and you wanna make this, you could use frozen. Thaw the frozen strawberries, drain to remove the liquid, and pat them dry as well. Otherwise, there is just too much water in the recipe, and the cobbler won’t have the right consistency. Do not want your hot pan on your countertop. I want this to be a really tender, melt-in-your-mouth topping, and the secret to that is measuring your flour and not overmixing the batter. This recipe’s also great if you bought a bunch of berries at the market and you haven’t used them up yet, but they’re about to go bad, like they’re starting to get too soft. Perfect for a cobbler. Your cobbler’s gonna go pretty quickly, but it’ll last four days in the fridge, or you could freeze the cobbler for up to three months. Just thaw overnight in the fridge before warming up in the oven again.

Serving Suggestions

Allow to cool slightly, serve with ice cream.

Allow to cool slightly, serve with ice cream, and just like that, it’s ready to enjoy. Mm, perfectly sweet with a lovely play of textures. The fruit is so soft, and the cobbler itself is crisp on top, but really melt in your mouth in the middle. I hope you get a chance to make this easy, delicious recipe.