Best Baked Strawberry Cobbler Recipes

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BAKED STRAWBERRY COBBLER



Baked Strawberry Cobbler image

Make and share this Baked Strawberry Cobbler recipe from Food.com.

Provided by gailanng

Categories     Dessert

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 3/4 lbs fresh strawberries, sliced 1/4 inch thick (about 5 cups)
1 cup all-purpose flour, divided
4 teaspoons all-purpose flour, divided
1/4 cup plus 3 tablespoons sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup cold unsalted butter, cut into small pieces
1 large egg, lightly beaten
3 tablespoons whole milk
vanilla ice cream, if desired

Steps:

  • Preheat oven to 350F and lightly grease an 8×8-inch baking dish.
  • Combine strawberries, 4 teaspoons flour, and 1⁄4 cup sugar and place in prepared dish.
  • In a medium bowl, combine remaining 1 cup flour, remaining 3 tablespoons sugar, baking powder, and salt.
  • Using a pastry blender, cut in butter until mixture is crumbly.
  • Add egg and milk, stirring just until dry ingredients are moistened.
  • Spoon dough over strawberries by teaspoonfuls.
  • Bake until crust is golden brown and filling is bubbly, 35 to 40 minutes.
  • Let cool for 5 to 10 minutes before serving.
  • Serve with vanilla ice cream, if desired.

STRAWBERRY COBBLER



Strawberry Cobbler image

Baked with a golden biscuit topping, this springtime dessert makes the most of sweet strawberries. To ensure that the filling sets correctly, be sure to let the cobbler cool completely before serving.

Provided by Food Network Kitchen

Categories     dessert

Time 3h20m

Yield 6 to 8 servings

Number Of Ingredients 13

1/3 cup strawberry jam
1/4 cup cornstarch
1/4 cup granulated sugar
1 tablespoon fresh lemon juice
2 pounds strawberries, hulled and quartered
1 3/4 cups all-purpose flour (see Cook's Note)
1/4 cup plus 2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon fine salt
6 tablespoons cold unsalted butter, diced
3/4 cup plus 2 tablespoons cold heavy cream
1 teaspoon vanilla extract
Vanilla ice cream for serving

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.

STRAWBERRY COBBLER



Strawberry Cobbler image

I love anything with fruit filling and crust. The great thing about a cobbler, it's easier than a pie and you get to eat the yummy crust first. That sweet filling oozing through the cracks and crevices of that biscuit top is what makes this summery dessert sing. And no cobbler is complete without vanilla ice-cream!

Provided by Food Network Kitchen

Categories     dessert

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 14

6 cups sliced strawberries (about 2 pounds)
1 cup granulated sugar
2 tablespoons cornstarch
1 lemon, zested and juiced
2 teaspoons pure vanilla extract
1 stick (8 tablespoons) cold unsalted butter, cubed, plus more for the pan
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup light brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cup half-and-half
2 teaspoons coarse sugar, such as demerara sugar or turbinado
Vanilla ice cream, for serving

Steps:

  • Preheat the oven to 375 degrees F. Butter a large (10-inch) cast-iron skillet.
  • Stir together the strawberries, sugar, cornstarch, lemon zest, lemon juice and vanilla in a medium bowl. Set aside to allow the strawberries to macerate while making the biscuit dough.
  • Stir together the flour, granulated sugar, brown sugar, baking powder and salt in a medium bowl. Press the cubed butter into the flour with your fingers or a pastry cutter until the mixture resembles wet sand. Gradually mix in the half-and-half with a rubber spatula until a wet shaggy dough forms.
  • Pour the macerated strawberries into the prepared skillet, then drop large spoonfuls of the biscuit dough on top, leaving some space between each. Sprinkle the coarse sugar on top of the dough and place the skillet onto a rimmed baking sheet. Bake until the biscuits are golden brown and cooked through, 40 to 45 minutes. Let cool 10 to 15 minutes before serving. Serve with vanilla ice cream.

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