Celebrate summer with this spin on the seasonal classic, cobbler. Here is a very basic recipe for the dessert; use it to play with whatever fruits and flavors you love the most. Substitute blueberries or cherries for the strawberries, or use pineapple with the basil and add a kick of cayenne for a little heat. We’ve already cut back on a traditional cobbler by using whole milk instead of the typical cream, but you can slim down the recipe even more by cutting down on the sugar and just sugaring to taste, or using a sugar substitute like Splenda.
strawberry cobbler recipe cooking information
- Yield: 6-8 Servings
- Prep Time: 30 Minutes
- Cook Time: 35-40 Minutes
strawberry cobbler ingredients
- 6 Cups Sliced Strawberries
- ¼ Cup Chopped Fresh Basil
- 2/3 Cup + ¼ Cup Sugar
- 1½ Cups + 2 Tablespoons All-Purpose Flour
- 2 teaspoons Baking Powder
- ¼ teaspoon Kosher Salt
- Zest of 1 Lemon
- 6 Tablespoons Cold Unsalted Butter, Cubed
- ¾ Cup + 2 Tablespoons Whole Milk
strawberry cobbler recipe instruction
- Preheat the oven to 375 degrees.
- Wash and slice your fresh strawberries. Toss them in a mixing bowl with 2/3 cup of sugar, the fresh basil, and 2 Tablespoons of flour. Stir together and empty into a 9×9 baking dish.
- In another bowl, whisk together your ¼ cup sugar, 1½ cups flour, baking powder, salt, and lemon zest.
- Add the cold cubed butter to the flour mixture and incorporate everything using your fingers, until coarse crumbs form.
- Next, add your milk to the butter-flour crumbs. Stir together until a dough forms. Scoop spoonfuls of dough over the strawberries, leaving a little room between scoops.
- Finally, place in the oven for 35-40 minutes or until the berries are bubbling and the dough is golden brown. Serve hot with a scoop of ice cream.
strawberry cobbler tip
- The cobbler is best served hot with something creamy on top. Ice cream is my personal favorite, but whipped cream is also delicious. If you are serving this at an outdoor event and freezer space isn’t an option, spoon a dollop of mild, creamy Italian mascarpone on top.