Baked Strawberry Cobbler Recipes

STRAWBERRY COBBLER

Steps:

• For the filling: Position a rack in the center of the oven and preheat to 375 degrees F. Whisk together the jam, cornstarch, sugar, lemon juice and 2 tablespoons water in a large bowl until well combined. Add the strawberries and toss gently to coat evenly. Transfer the mixture to a 2-quart baking or gratin dish, using a spatula or the back of a large spoon to gently pack the fruit into an even layer. Set aside.
• For the topping: Pulse together the flour, 1/4 cup of the sugar, baking powder, and salt in a food processor. Add the butter and pulse until the mixture resembles coarse meal. Add 3/4 cup of the cream and the vanilla and pulse until the dough just starts to come together. Do not over mix.
• Spread the dough evenly over the strawberries, drizzle with the remaining 2 tablespoons cream and sprinkle with the remaining 2 tablespoons sugar.
• Place the cobbler on a baking sheet and bake until the topping is lightly browned and the fruit is bubbling, about 1 hour. Let the cobbler cool completely before serving, 2 to 3 hours. Serve with vanilla ice cream.

SIMPLE STRAWBERRY COBBLER

Steps:

• Pre-heat oven to 375°F.
• Spread the sliced strawberries evenly in an 8 or 9 inch square baking dish.
• In a medium sized bowl, mix together the flour, baking powder and sugar.
• Add the egg, and mix (a fork works best) till crumbly and the dry ingredients are completely incorporated.
• Spread this over the berries.
• Dot with the butter cubes.
• Bake for 45-50 minutes, until the top is golden and the berries are bubbling.
• Cool slightly before serving.

FRESH STRAWBERRY COBBLER

Steps:

• Preheat oven to 375. F
• Grease a 1.8 liter casserole dish. (my oval corning ware dish was 11 x 8½ x2)
• In a medium bowl, add strawberries and sugar.
• Stir to coat strawberries in sugar and set aside.
• In a large bowl whisk together flour, baking powder, salt and sugar.
• Add in milk, vanilla extract and melted butter.
• Stir just until combined. A few lumps are ok so don't overdo it.
• Pour batter evenly into dish.
• Spoon strawberries evenly on top of batter. Do NOT stir.
• Baked for 35-40 minutes or until golden. (may need to adjust time if using a different size dish)
• Serve as is or with vanilla ice cream or frozen whipped cream.

STRAWBERRY COBBLER RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• Lightly spray a 13x9 baking dish with cooking spray.
• Clean and cut the strawberries and add them to a large bowl.
• Add the flour, ¼ cup sugar and vanilla to the strawberries and toss to coat, set aside.
• In a medium bowl, whisk together the flour, 1 cup sugar, baking powder and salt.
• Cut the butter into pieces and blend it into the flour mixture until small crumbles form.
• Gradually add in the milk and stir after each addition until well combined.
• Add the strawberries to the prepared baking dish.
• Scoop the topping mixture onto the strawberries and spread slightly, mixture will be thick but will spread while baking.
• Bake for 40-45 minutes or until golden brown.
• Serve warm with vanilla ice cream or whip cream on top.
• Store the leftovers in refrigerator.

STRAWBERRY COBBLER IN THE SLOW COOKER

Steps:

• Spray slow cooker inside with non stick cooking spray well.
• Wash, drain, and slice strawberries. Place inside prepared slow cooker insert.
• Sprinkle with sugar.
• Sprinkle cake mix all over the top to cover strawberries evenly.
• Sprinkle cinnamon over cake mix.Dice up cold butter and
• Dice up cold butter and spread over the top of your mix.
• Add milk to the top and use a spoon to lightly mix the surface and get some of your milk incorporated.
• Cover and bake on high for 2 1/2 hours.
• Crack the lid to allow steam to escape so your topping is not soggy and cook for another 30 minutes.
• Serve as is or top with ice cream or whipped cream

BAKED STRAWBERRY COBBLER

Steps:

• Preheat oven to 350F and lightly grease an 8×8-inch baking dish.
• Combine strawberries, 4 teaspoons flour, and 1⁄4 cup sugar and place in prepared dish.
• In a medium bowl, combine remaining 1 cup flour, remaining 3 tablespoons sugar, baking powder, and salt.
• Using a pastry blender, cut in butter until mixture is crumbly.
• Add egg and milk, stirring just until dry ingredients are moistened.
• Spoon dough over strawberries by teaspoonfuls.
• Bake until crust is golden brown and filling is bubbly, 35 to 40 minutes.
• Let cool for 5 to 10 minutes before serving.
• Serve with vanilla ice cream, if desired.

STRAWBERRY COBBLER

Steps:

• Preheat oven to 350°F. Place melted butter in a 9- x 9-inch baking dish.
• Gently stir sliced strawberries, lemon zest, lemon juice, and 1/4 cup of the sugar in a large bowl until totally combined. Let strawberry mixture stand, stirring occasionally, until juicy, about 15 minutes.
• Whisk together flour, baking powder, salt, baking soda, and remaining sugar in a medium bowl until combined.
• Whisk together buttermilk and vanilla in a glass measuring cup. Add buttermilk mixture into flour mixture, and continue to stir until the batter is smooth.
• Pour the dough mixture evenly over melted butter. (Do not stir.) Using a slotted spoon, scatter strawberry mixture evenly over batter.
• Drizzle 3 tablespoons of accumulated juice from bottom of bowl over strawberries. Discard any remaining juice.
• Bake in preheated oven until batter is puffed and slightly golden in the center and dark golden brown around edges, 30-35 minutes. Cool on a wire rack at least 15 minutes. Serve warm with ice cream.

STRAWBERRY COBBLER I

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Butter a 2-quart baking dish.
• Combine sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until thick and hot. Stir in strawberries, and remove from heat. Pour mixture into the baking dish, and dot with 2 tablespoons butter.
• Sift together the flour, sugar, baking powder, and salt. Cut in 3 tablespoons butter. Stir in cream. Mixture should be fairly soft. Spoon on top of berries.
• Bake for 25 minutes in the preheated oven, or until biscuit is golden brown and filling is bubbly.