Strawberry Cobbler
Celebrate the best of summer with this Strawberry Cobbler! With saucy, lemon-essenced berries and a tender sweet biscuit topping, this easy dessert is the perfect summer sweet treat. Serve it at your next family dinner or backyard barbecue with whipped cream or ice cream for rave reviews!
Ingredients
- 2 pts (2 lbs) strawberries, hulled and sliced
- ¾ cup granulated sugar divided
- 1 tablespoon cornstarch
- 1 teaspoon pure vanilla extract
- 1 teaspoon fresh lemon zest
- 1 ¾ cup (210g) all-purpose flour
- ¼ teaspoon salt
- 1 ½ teaspoon baking powder
- ¼ cup extra cold unsalted butter cut into small cubes
- ¾ cup extra cold buttermilk
- 2 tablespoons coarse or sanding sugar
- Whipped cream or vanilla ice cream to serve
Instructions
- Preheat the oven to 350°F and spray or grease an 8x8-inch baking dish with nonstick cooking spray or butter.
- Add the strawberries, ¼ cup sugar, cornstarch, vanilla, and lemon zest to a large mixing bowl. Gently toss together until combined.
- Pour the strawberry mixture into the baking pan.
- Whisk the flour, remaining ½ cup sugar, salt, and baking powder in a medium-sized mixing bowl until combined.
- Add the cold butter to the flour and cut it in with a fork or pastry cutter until the butter chunks are the size of small pebbles.
- Slowly whisk the buttermilk into the flour mixture until there are just a few streaks of flour remaining. Note: It will look slightly undermixed, and that is okay! The flour will be absorbed into the batter as it bakes, and overmixing it will make it tough and dense.
- Spoon the batter in large dollops over the strawberries and sprinkle with the coarse sugar.
- Bake the cobbler in the preheated oven for 50-60 minutes or until the biscuits are golden brown on top and the cobbler bubbles around the edges.
- Let cool at room temperature for 15-30 minutes or until completely cooled. Serve with whipped cream or vanilla ice cream. Enjoy!
Notes
Storage Directions
- Refrigerating: Leftover cobbler keeps covered in an airtight container in the refrigerator for 3-5 days.
- Freezing: You can also freeze the leftovers. Cool the cobbler completely to room temperature before transferring it to a freezer-safe container and freezing for up to 3 months. Defrost it in the refrigerator overnight.
Nutrition
Calories: 259kcalCarbohydrates: 48gProtein: 4gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 16mgSodium: 159mgPotassium: 217mgFiber: 3gSugar: 26gVitamin A: 203IUVitamin C: 62mgCalcium: 85mgIron: 2mg
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