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Frequently paired with
The best thing to pair and share with STRAWBERRY COBBLER
Ingredients
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Berry Filling
Cobbler Topping
Finishing & Serving
Method
Berry Filling
Preheat the oven to 375°F (190°C). Lightly grease a 9x9-inch (or 8x8-inch for a deeper cobbler) baking dish with butter or nonstick spray.
Hull and quarter the strawberries. Place them in a large bowl.
Add 1 cup granulated sugar, 2 tablespoons lemon juice, a pinch of salt, and 2 teaspoons cornstarch to the strawberries. Gently toss to combine so the berries are evenly coated. Let macerate for 10–15 minutes so juices develop.
After macerating, pour the strawberry mixture (including juices) into the prepared baking dish and spread into an even layer.
Cobbler Topping
Dry ingredients
In a medium bowl whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon kosher salt, and 1/4 cup granulated sugar until evenly combined.
Cut in butter
Add 3/4 cup (cold, cubed) unsalted butter to the dry mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.
Combine wet ingredients
In a small bowl whisk together 3/4 cup whole milk, 1 teaspoon vanilla extract, and the optional large egg (if using) until smooth.
Pour the milk mixture into the flour-butter mixture and stir gently with a fork until just combined. Do not overmix — the dough should be slightly shaggy and sticky. If too dry, add 1 tablespoon more milk.
Spoon the topping over the strawberry layer in dollops, leaving small gaps through which the filling can bubble. For a more uniform top, gently pat some of the topping to flatten but keep a slightly rustic surface.
If desired, sprinkle 1 tablespoon coarse sugar or turbinado sugar over the topping for extra crunch and shine.
Baking & Serving
Place the baking dish on a rimmed baking sheet to catch any drips and bake in the preheated oven for 30–38 minutes, until the topping is golden brown and the filling is bubbling at the edges. If the topping is browning too quickly, tent with foil for the last 8–10 minutes.
Remove from oven and let the cobbler rest for 10–15 minutes so the filling thickens slightly and is easier to serve.
Scoop warm strawberry cobbler into bowls and top each serving with a generous scoop of vanilla ice cream. Serve immediately.