Easy Strawberry Cobbler Recipes

QUICK STRAWBERRY COBBLER

Steps:

• Pour pie filling into a greased 13x9-in. baking dish. Bake at 350° for 5-7 minutes or until heated through. , Meanwhile, in a small bowl, cream butter and cream cheese until light and fluffy. Beat in vanilla. , Place cake mixes in a large bowl; cut in cream cheese mixture until crumbly. Sprinkle over hot filling. Bake 25-30 minutes longer or until topping is golden brown.

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.

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 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.

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.

EASY STRAWBERRY COBBLER RECIPE - (4.4/5)

Steps:

• Preheat oven to 375°F. Melt butter in 9- by 13-inch baking pan. Mix together strawberries and sugar. Put in saucepan; bring to boil. Set aside. BATTER: Mix together sugar, flour and milk. Blend until moistened. Pour batter over melted butter. Put strawberry mixture over batter. Bake 30 minutes. Delicious with vanilla ice cream.

EASY STRAWBERRY COBBLER

Steps:

• Preheat oven to 350°F.
• Stir together flour, melted butter, SPLENDA, baking powder, and milk. The batter will resemble a thick pancake batter.
• Place chopped strawberries or fruit in a 9-10" pie dish (you can also use a 9" round or 9" square). Sprinkle with extra SPLENDA as desired.
• Pour the batter over the strawberries. Bake for 20-30 minutes or until the batter is cooked through and golden brown.
• Serve with ice cream or whipped cream. It's best warm served the day it's made but can also be eaten for up to 2 days, store tightly covered in the refrigerator.

EASY STRAWBERRY AND RHUBARB COBBLER

Steps:

• Switch oven on to 180C, 350F, Gas 4.
• Make the crumble topping. In a mixing bowl, add all the crumble topping ingredients and using your fingers, rub the butter into the flour until it resembles breadcrumbs.
• Add all the crumble topping ingredients to a large mixing bowl
• Rub in the crumble topping ingredients until fine breadcrumb texture

EASY STRAWBERRY COBBLER RECIPE (GLUTEN FREE!)

Steps:

• Preheat oven to 375F. Grease a 9x10" baking dish and set aside
• In a bowl stir together strawberries, lemon juice, corn starch, sugar, and cinnamon. Try to distribute the corn starch as evenly as possible.
• Using a mixer, cream together sugar and butter. Slowly add egg, vanilla extract, cinnamon, salt, baking powder and gluten free flour until everything is combined.
• Add strawberries to baking dish, then spoon dough onto top, evenly spread out.
• Bake for 35-40 minutes, or until crust is golden brown.

EASY STRAWBERRY COBBLER

Steps:

• Preheat oven to 350
• melt butter in 9 x 13 pan in oven.
• In medium sauce pot over medium heat add strawberry's, water, and 1 cup of the sugar, and the juice of the lemon bring to boil and simmer 10 minutes.
• Meanwhile, mix together flour, milk, and the rest of the sugar.
• Pour flour mixture on top of melted butter. Don't Stir!
• Add strawberries and the syrup on top of the flour mixture. Don't Stir.
• Bake for 35 minutes. Serve warm with vanilla ice cream.