The STRAWBERRY COBBLER is a classic Anglo-Saxon dessert, especially popular in the United States and the United Kingdom. Unlike traditional tarts, the cobbler is topped with a soft batter or spoonfuls of a biscuit-like dough that bakes up golden and tender, similar to a light sponge cake.
The contrast between warm, juicy fruit and a soft, fragrant topping makes this dessert irresistible.
It requires only a few pantry ingredients, contains no eggs, is mixed with a whisk by hand, and has an exceptional flavor that wins everyone over at the first bite.
It is a very versatile dessert and can be made, depending on the season, with different fruits such as peaches, apples, or berries.
If you’re curious to try it, get to work and this will surely become one of your favorite spring desserts.
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- Difficulty: Very easy
- Cost: Very economical
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 lb (about 3 cups) strawberries
- 1/2 cup (about 120 g) granulated sugar
- 1 cup (about 125 g) all-purpose flour
- 1/2 cup (about 100 g) granulated sugar
- 1/4 tsp salt
- 2 tsp baking powder
- 1 cup milk (warm)
- 1/2 cup (1 stick) butter (melted and cooled)
- 3/4 tsp vanilla extract
You will need for the Strawberry Cobbler
- 2 Bowls
- 1 Baking dish 10 1/4 in
- 1 Whisk
- 1 Sieve
- 1 Slotted spoon
Preparation Strawberry Cobbler
The preparation of the STRAWBERRY COBBLER is easy and super quick.
First, preheat the oven to 356°F (180°C) in conventional mode.
Wash, hull, and cut the strawberries into large pieces. Put them in a bowl with the sugar, mix, and let them rest for 20 minutes.
If the strawberries are not very sweet or juicy, increase the amount of sugar when you let them macerate.
In a large bowl place the sifted flour and baking powder, the sugar, and the salt. Mix everything with a whisk and add the warm milk, the melted and cooled butter, and the vanilla extract.
Quickly combine the ingredients with a whisk. If a few lumps remain, don’t worry.
Butter a 9 3/4–10 1/4 in (25–26 cm) deep baking dish and pour in the batter.
Using a slotted ladle, distribute the strawberries evenly over the batter, leaving any extra syrup in the bowl. Do not stir.
Place the strawberry cobbler on the middle rack of the oven and bake for 35 minutes or until golden.Depending on the size of the pan chosen, cooking times may vary.
Remove the dessert from the oven and let it rest for 15 minutes so that all the syrup can be absorbed.
Serve it by the spoonful accompanied by vanilla whipped cream, as I did, plain whipped cream, or vanilla ice cream.
Storage
Once the strawberry cobbler has cooled to room temperature, you can cover the baking dish and transfer it to the fridge for up to 4 days.
If you want to freeze leftovers, transfer them to an airtight freezer-safe container and freeze for up to 3 months. When you want to eat it, thaw it in the fridge overnight and reheat in the oven.
If you want to freeze leftovers, transfer them to an airtight freezer-safe container and freeze for up to 3 months. When you want to eat it, thaw it in the fridge overnight and reheat in the oven.
