Fresh strawberries are great, but you know what's even better? Quick strawberry cobbler recipes made from fresh fruit and topped with crispy biscuit-like dough.
You can make this one in summer or winter, substitute fresh strawberries with frozen ones, and make it as sweet or healthy as you wish. Our only recommendation is to serve these easy strawberry cobblers with ice cream or whipped cream.
Follow this recipe for strawberry cobbler and impress your family and friends with a simple yet delicious dessert.
What strawberries to use?
If strawberries are in season, we highly recommend opting for fresh berries as you can simply chop them straight into your creme brulee set. If you are making it off-season, you can use frozen strawberries, just thaw them overnight, or pop them in a microwave. Frozen strawberries might lack some taste and sweetness, so you might need to add more sugar, or you might want to prepare the filling by boiling them with sugar and cornstarch.
Easy Strawberry Cobbler Recipe
2 cups fresh strawberries, chopped or sliced
3/4 cup all-purpose flour
1/3 cup sugar
1 tsp baking powder
1/8 tsp salt
2 tbs unsalted butter, cold, cut into pieces
3/4 cup milk
1/2 tsp vanilla extract
Vanilla ice cream or whipped cream to serve (optional)
Preheat oven to 375°F. Lightly grease baking ramekins with butter or spray them with oil.
Chop or slice your strawberries and divide them between 4-6 ramekins. We didn't boil berries with extra sugar and cornstarch, as most cobbler recipes do. We wanted to opt for a healthier and less sugary option. However, if you are using frozen strawberries or your ones aren't that sweet, you can do so or simply add a teaspoon of sugar straight to the ramekin dish.
Prepare the dough by mixing flour, sugar, baking powder, and salt. Slowly mix in pieces of butter until it resembles of crumbs. (The butter will give the topping biscuit-like crispiness. However, if you prefer to keep your strawberry cobbler low calorie, skip it.) Then add vanilla extract and use a spoon to add milk gradually. Continue stirring until the dough is moist but not too runny.
Top each ramekin with a spoonful of batter.
Bake for 15-18 minutes or until golden brown and crispy.
Take out the oven and let it cool for a few minutes. Then serve with vanilla ice cream and whipped cream. Enjoy!
Leave a comment
Comments will be approved before showing up.