Dessert: United States – Easy Strawberry Cobbler

Serving Size: 8

Approximate Time

Prep 15 min

Cook 50 min

Additional 15 min

Total 1 hr 20 min

Ingredients

6 cups strawberries, hulled and quartered (fresh or frozen; if frozen, do not thaw)
1 / 2 cup (100 g) granulated sugar (for strawberries)
1 tbsp (15 ml) fresh lemon juice
2 tbsp (16 g) cornstarch
1 / 2 tsp vanilla extract (optional)
1 / 2 cup (1 stick / 113 g) unsalted butter
1 cup (120 g) all-purpose flour
1 cup (200 g) granulated sugar (for batter)
1 1 / 2 tsp baking powder
1 / 4 tsp kosher salt
1 cup (240 ml) milk (whole or 2%)
1 tsp vanilla extract

Instructions

Preheat oven to 375°F. Place the butter in a 9x13-inch baking dish and put it in the oven for 5–7 minutes to melt while the oven heats. Remove the dish once the butter is melted and lightly browned at the edges.
In a large bowl, toss strawberries with 1/2 cup sugar, lemon juice, cornstarch, and 1/2 teaspoon vanilla (if using). Let sit 10 minutes to start releasing juices.
In a separate bowl, whisk flour, 1 cup sugar, baking powder, and salt. Add milk and 1 teaspoon vanilla; whisk just until smooth (a few small lumps are okay).
Pour the batter evenly over the melted butter in the baking dish. Do not stir.
Spoon the strawberries and all their juices evenly over the batter. Do not stir; the batter will rise around the fruit as it bakes.
Bake 40–50 minutes, until the top is golden brown and the cobbler is bubbling around the edges and set in the center.
Cool 10–15 minutes before serving. Enjoy warm, ideally with vanilla ice cream or whipped cream.