Description
This strawberry cobbler is easy to make with fresh or frozen strawberries, and it bakes up golden and bubbly in about an hour. The perfect summer dessert!
Ingredients
Scale
- 1 pound strawberries, cleaned and sliced* see note
- Juice of 1 medium lemon
- 1 cup granulated sugar, divided
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 3/4 cup cold butter, divided
- 1 cup light brown sugar
Instructions
- Preheat your oven to 350°F. Coat a 2-quart baking dish with non-stick spray. Set aside.
- In a medium saucepan over medium heat, combine the sliced strawberries, lemon juice, and 1/2 cup of granulated sugar. Cook and stir occasionally just until the sugar is dissolved. Pour this mixture into the prepared baking dish.
- In a medium bowl, combine the remaining 1/2 cup of granulated sugar, flour, and 1/2 cup of the butter using a pastry cutter or fork. The mixture will be crumbly, resembling a crumb topping. Sprinkle this on top of the strawberries.
- In a microwave-safe bowl, heat the remaining 1/4 cup of butter in the microwave for a few seconds just until it softens, and combine it with the brown sugar. Drop this mixture by the spoonful evenly on top of the flour crumble.
- Bake for 50 – 60 minutes or until golden brown and bubbly. Serve warm or at room temperature with ice cream or whipped cream.
Notes
- *Don’t slice the strawberries too thin. I get about 3 – 4 slices per strawberry.
- Store airtight in the refrigerator for up to 5 days. Reheat in the oven or microwave if desired.
