Cobbler is one of the most classic desserts out there for a reason. This classic Southern version uses fresh, juicy strawberries to make a tangy, summery cobbler that might just become your new favorite cobbler ever!
For another fantastic berry dessert, why not try Swedish Creme With Summer Berries? Or, why not try some more cobbler recipes, like Blueberry Cobbler? Or this Bisquick™ Peach Cobbler Recipe instead?
Table of Contents
Cobblers are an interestingly North American specific dessert. Almost a pie and not quite a crumble, cobblers are in a whole world of their own.
Made by very carefully dolloping, or cobbling, the crumb over the top and creating these little divots of topping, cobblers work best when they are combined with the freshest fruit possible.
This recipe uses fresh strawberries and does everything it can to highlight the flavor of the strawberries, adding only a little sugar, vanilla, and lemon juice to help tie everything together.
Strawberry Cobbler Ingredients
Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.
• Fresh strawberries
• White sugar
• Vanilla extract
• Lemon juice
• All-purpose flour
• White sugar
• Baking powder
• Salted butter
How To Make Strawberry Cobbler
• Preheat your oven to 375 Fahrenheit
• Grease a 9 x 13 baking dish with butter and set aside
• In a medium bowl, mix strawberries, sugar, vanilla, and lemon juice, and then place into the bottom of the pan
• In a small bowl, whisk together the flour, sugar, and baking powder
• Cut the butter with a pastry blender or two forks until the mixture is coarse crumbs
• Add in the milk, stirring until the ingredients are combined
• Drop the batter by rounded tablespoons over strawberry mixture like dumplings
• Bake in the oven for 30-35 minutes, or until the topping is golden brown and baked all the way through, and the strawberry filling is bubbling
• If the topping cooks before the filling is bubbling, then place aluminum foil over the top to prevent it from over-browning and to continue to bake.
How Best To Prepare & Hull Your Fresh Strawberries
If using delicious fresh strawberries has a disadvantage, then it is having to cut and hull them. Hulling strawberries is super irritating, and it is so easy to cut off more than you mean to accidentally.
Unlike with much larger fruits, they just don’t lay right or cooperate when you try to chop off the little green bits at the top. However, there are a few tricks you can use to hull your strawberries with minimal losses easily.
By far, the easiest thing to do is just to ignore trying to attempt to hull them at all and just slice off the entire green top of the strawberry.
This will definitely result in a small amount of waste as some of the fruit will always stick to the green bits. You can always eat these bits, though!
Due to this loss, make sure to up the total quantity of strawberries you use in your recipe to make up for the small amount lost with each cut.
The other way to hull a strawberry is to use a small and very sharp knife.
Just insert the knife just behind and underneath the top of the calyx, which is the green bit at the top of the strawberry, all while gripping the fruit at the bottom.
With your knife placed, turn the strawberry gently, essentially pushing the fruit up against the knife and basically opening the top up like a can opener!
This results in minimal waste and, though it requires a bit more skill, is definitely better than just chopping off the whole top of the strawberry.
If you think it takes too long, just give it a try – within a few strawberries, you will find yourself blitzing through them and getting it done super quick.
What Makes This Dessert a Cobbler?
For those that aren’t familiar with all of the different types of desserts out there, or those from across the pond in the UK, you might not have any clue why this dessert is called a cobbler.
Well, a cobbler is just one of the three kinds of different simple desserts using fruit filling and topped with a mixture of flour, butter, and sugar.
There are particular types, each with their own differences: a cobbler, a crisp, and a crumble.
In the UK and generally outside of North America, a crumble is probably more popular.
A crumble is a dessert where the topping has been “crumbled” onto the very top of the filing, resulting in a much coarser, rougher, and slightly crunchier top layer.
A crisp, meanwhile, is usually made with the addition of oats or a streusel topping and has a bit of a thinner layer for the crunchy bits.
Finally, a cobbler is a dessert made by spooning the topping onto the filling in big spoonfuls. It creates these little rounded square shapes as they settle onto the topping, and they almost melt into one another, leaving small lines in the topping as it cooks. This makes them look like cobblestones, hence their name.
There is no real “best” topping for a dessert like this – if you prefer a crumblier topping, convert this recipe into a crumble, or do the same for a crisp.
However, being a cobbler just feels like the right thing to do when working with fresh summer strawberries. It just seems wrong to do anything else!
Looking for more delicious Pan Desserts & Dessert Salads recipes? Try these out:
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- Prep Time
- 20 minutes
- Cook Time
- 40 minutes
- Karlynn Johnston
- 5 cups sliced fresh strawberries (measured AFTER being hulled and sliced)
- 2/3 cup white sugar
- 1 teaspoon vanilla extract
- 1 tbsp lemon juice
- 1 3/4 cup all-purpose flour
- 1/4 cup white sugar
- 4 teaspoons baking powder
- 1/2 cup salted butter softened
- 1 cup milk
- Preheat your oven to 375°F
- Grease a 9×13 baking dish with butter and set aside. In a medium bowl, mix strawberries, sugar, vanilla and lemon juice, then place into the bottom of the pan.
- In a small bowl whisk together the flour, sugar, and baking powder.
- Cut in the butter with a pastry blender or two forks until the mixture is coarse crumbs.
- Add in the milk stirring until the ingredients are combined. Drop the batter by rounded tablespoons over strawberry mixture like dumplings.
- Bake in the oven for 30-35 minutes, until the topping is golden brown and baked all the way through, and the strawberry filling is bubbling. If the topping cooks before the filling is bubbling, then place aluminum foil over the top to prevent it from overbrowning and continuing to bake.
- Remove and cool for 5 minutes before serving. Serve with vanilla ice cream on top.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Comments & Recipe Tips Share a tip or comment!
Ann Caffrey says
A beautiful,summery dessert. A tip i learned on how to hull strawberries was to use a rigid drinking straw (i have a metal one).you push the straw up through the bottom of the strawberry, and it takes out the core and the green top at the same time.