Strawberry Cobbler

This delicious strawberry cobbler is packed with fresh strawberries and topped with a crunchy lemon sugar cookie topping. Serve this cobbler warm with a big scoop of vanilla ice cream.

Course Dessert

Cuisine American, Dessert

Prep Time 15

Cook Time 28

Total Time 43

Servings

Calories 276kcal

Author Allison Mattina

Ingredients

Topping:

⅔ cup granulated sugar
finely grated zest of 2 large lemons
1 cup plus 1 tablespoon (133g) all purpose flour spooned and leveled
1 teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter melted and cooled slightly
¾ teaspoon pure vanilla extract

Filling:

1¾ pounds fresh strawberries see note
1-3 tablespoons granulated sugar based on how sweet your strawberries are
1 tablespoon freshly squeezed lemon juice
2 tablespoons cornstarch
vanilla ice cream for serving

Instructions

Topping:

Preheat oven to 375°F.
In a medium bowl, combine sugar and lemon zest, rubbing the zest into the sugar until well dispersed. Stir in flour, baking powder, and salt. Add the melted butter and vanilla extract and stir until fully combined. The mixture will resemble a cross between a crumb topping and a sugar cookie dough. Set aside.

Filling:

In a large bowl, gently stir together strawberries, sugar, lemon juice, and cornstarch. Transfer to an 8x8 baking pan and spread into a somewhat even layer (there will be some overlapping).
Press pieces of the topping together with your fingers to form flat irregular shaped pieces. Place the pieces of topping all over the top of the strawberries. Bake for 27-32 minutes, until the berries are bubbling around the edges and the topping is beginning to turn light golden brown. Place the pan on a wire rack to cool for about 15 minutes; the juices will thicken up a bit as it cools.

Notes

Strawberries

This recipe should be made with fresh strawberries. Stems should be removed, small strawberries should be left whole, larger berries can be halved. The whole berries hold up best. If you can use mostly whole, small strawberries, that is ideal!

Serving and storage

I recommend baking this the day you are serving it. Serve warm with vanilla ice cream. Leftovers can be stored in the refrigerator and eaten cold or reheated in the microwave.

Nutrition