Strawberry Cobbler

Name: Strawberry Cobbler
Prep time: 12 min
Total time: 1 h 50 min
Yield: 8 - 10 serving(s)
Ingredients: 1 stick salted butter (1/2 cup); 1 1/4 c. granulated sugar, divided; 1 c. self-rising flour; 1 c. whole milk; 2 tbsp. cornstarch; 2 lb. strawberries, halved (about 6 1/2 cups); 1 tbsp. fresh lemon juice; Vanilla ice cream, for serving

It's baked right in a skillet!

By Josh Miller; Recipe by Torie CoxPublished: Jul 20, 2022

4.4

7 Ratings

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the pioneer woman's strawberry cobbler recipe

Caitlin Bensel

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Yields:

8 - 10 serving(s)

Prep Time:

12 mins

Total Time:

1 hr 50 mins

It's hard to find a person who doesn't love strawberry desserts, and this strawberry cobbler is one of the best! Just like its cousin blackberry cobbler, this recipe starts with a stir-together batter that's poured into a skillet and topped with sweetened berries. It's blissfully simple, and perfect for those days when all you want is a quick and easy dessert.

What's the difference between a cobbler and a crisp?

Crisps generally have a crunchy topping that includes nuts or oats. Cobblers, on the other hand, typically involve one of two topping styles—a biscuit-like topping or a batter-like topping, like this recipe. It's definitely the easiest (and some say the most delicious!) type of cobbler out there.

Can you use frozen fruit to make strawberry cobbler?

Yes! The only trick is to make sure to thaw the frozen strawberries completely, and to let it drain in a colander before proceeding with this recipe. Frozen fruit contains more liquid and that extra liquid can lead to a soupy cobbler if it's not drained before using.

Can you make strawberry cobbler in a casserole dish?

This recipe calls to use a trusty 10-inch cast-iron skillet, but it's perfectly acceptable to bake this cobbler in a different dish. A 9-by-9-inch baking dish will work, or double the recipe and prepare this cobbler in a 9-by-13-inch casserole dish to feed a crowd.

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Ingredients

Directions

1. Step 1Preheat the oven to 350°. Add the butter to a 10-inch cast iron skillet; place in the oven for 5 minutes or until the butter is completely melted, swirling the pan occasionally. Remove from the oven and set aside.
2. Step 2Whisk together 1 cup of the sugar with the flour and milk in a medium bowl. Whisk together the remaining 1/4 cup of sugar and the cornstarch in another medium bowl. Add the strawberries and lemon juice to the cornstarch mixture, stirring to combine.
3. Step 3Pour the batter into the melted butter in the cast iron skillet; do not stir. Spoon the strawberry mixture and any juices left in the bowl evenly over the batter, without stirring.
4. Step 4Place the skillet on a foil-lined baking sheet and bake on the middle oven rack until golden brown and bubbly, 60 to 75 minutes. Let cool on a wire rack at least 15 minutes before serving with vanilla ice cream, if you like.