Make this Strawberry Cobbler in the spring with fresh from the farm berries, or any time of year with frozen ones
I always know that it’s really, truly Spring when I start seeing road-side signs for U-Pick strawberry patches. It just makes my day to see those little signs because, first, they usually mean cold weather is gone for a while and, second, all that wonderful spring and summer produce is about to start flooding the markets!
I just adore fresh produce straight from the farm. It’s so completely different from the things that have been trucked in from who knows where and stored in a cold, dark place until ready to sell. You never know how long that tomato or those oranges have been around. It could be weeks.
A couple of weekends ago, BeeBop and I made a Saturday morning trip to one of our favorite produce markets specifically to get their fresh strawberries. They pick them every morning so you know what you’re buying has just come from the field. I grabbed a bunch of them, froze most to use later, and made this delicious cobbler with the rest.
This strawberry cobbler is fantastic when fresh berries are just coming to market, but it’s also a great reminder of summertime when you make it in the dead of winter with some of the berries you put away in the freezer! Most people like their cobbler with a little ice cream or whipped cream, but I’ve always preferred mine just drizzled with a bit of heavy cream or half and half. Yum!
How to Make Strawberry Cobbler
Before you get started, go ahead and preheat your oven to 425 degrees.
Make the cobbler topping first. In a medium bowl, combine the flour, cornstarch, baking powder, and salt. Add the butter, cut into big chunks, and then cut it into the flour mixture using a pastry cutter or a fork. Just work it in until the mixture looks crumbly. Combine the egg and milk and, using a fork, stir the mixture into the dry ingredients just until they become moistened. Set the topping aside until needed.
Prepare the cobbler filling. Stir together the sugar and cornstarch in a medium saucepan. Stir in the water and cook while stirring over medium-high heat until thick and bubbly. Add the strawberries. Then bring the mixture back to a bubble, and cook until thickened – about 5 minutes. Stir in the vanilla.
Pour the filling into a 2-quart casserole dish. Drop the topping by heaping spoonfuls onto the hot strawberry filling. Sprinkle with sugar.
Bake about 25 minutes or until the topping is browned. Serve warm with ice cream or whipped cream.
More Strawberry Recipes on Never Enough Thyme:
- Fresh Strawberry Pie
- Strawberry S’mores Ice Cream
- Homemade Strawberry Ice Cream
- Strawberry Icebox Cake
- Strawberry-Lemon Muffins
- Fresh Strawberry Pie with Chocolate Cookie Crust
Strawberry Dessert Recipes from Other Bloggers:
- Strawberry Summer Cake from Smitten Kitchen
- Berry Tart from Simply Recipes
- Strawberry Crepes from Barbara Bakes
- Strawberry-Buttermilk Sherbet from Southern Living
- Strawberry-Lemon Shortcakes from Cooking Light
- Strawberry Grilled Cheese from Florida Strawberry Growers Association
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For the cobbler topping:
- 1 cup all-purpose flour
- 1 tblsp. cornstarch
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/4 cup butter
- 1 egg, beaten
- 1/4 cup milk
For the cobbler filling:
- 1/2 cup sugar
- 2 tblsp. cornstarch
- 1 1/2 cups water
- 4 cups fresh strawberries, hulled and halved
- 1 tsp. vanilla extract
- 1 tblsp. sugar
- Preheat the oven to 425 degrees.
- Make the cobbler topping first. In a medium bowl, combine the flour, cornstarch, baking powder, and salt. Add the butter, cut into 6-8 chunks, and cut in using a pastry cutter or forks until the mixture is crumbly. Combine the egg and milk and, using a fork, stir the mixture into the dry ingredients just until they become moistened. Set aside until needed.
- Prepare the cobbler filling. Stir together the sugar and cornstarch in a medium saucepan. Stir in the water and cook, stirring over medium high heat until thick and bubbly. Add the strawberries, bring the mixture back to a bubble, and cook until thickened - about 5 minutes. Stir in the vanilla.
- Pour the filling into a 2-quart casserole dish. Drop the topping by heaping spoonfuls onto the hot strawberry filling. Sprinkle with sugar.
- Bake about 25 minutes or until the topping is browned. Serve warm with ice cream or whipped cream.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 511Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 307mgCarbohydrates: 102gFiber: 3gSugar: 23gProtein: 5g
Nutrition information is calculated by Nutritonix and may not always be perfectly accurate. Use your own judgment.
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