Strawberry Cobbler

If smellometer was a thing I’d tell you to turn it on for how amazing this Strawberry Cobbler smelled even prior to baking. Have you had cobbler before friends? I’d love to know your thoughts in the comments below

Put it in the oven and the house was taken to a warm spring day and mouths were watering in anticipation of digging a spoon into this and having a serving (or two).

Cobbler is old school, in fact, it seems it is incredibly underrated. Unlike a crumble or crisp which usually includes rolled oats, cobbler’s popularity seems to have had it’s day in the twentieth century and pies are definitely the it item in wrapping fresh fruits with pastry these days.

Don’t let the idea of a cobbler put you off though, they are incredibly easy dishes to make, especially with ripe summer fruit that might be just past being best eaten raw and this is where Strawberry Cobbler steps into the limelight for it’s turn at this dish.

In steps cobbler as something that doesn’t need a fancy crust, in fact, this is the epitome of a fuss free baked dish and I’m so thankful for that…who wants to be inside when the sun is bright and shining anyhow?

How to prepare Strawberry Cobbler

• Crumble mixture: Place the flour, baking powder and butter into a bowl and combine with a pastry blender until the butter is pea sized and refrigerate.
• Combine the fruit: Stir the strawberries and other fruit ingredients together.
• Create the dough: Remove the flour mixture from the fridge and add in the cream, combining with a pastry blender until the dough forms.
• Cobbled dough: Take large tablespoon amounts of dough at a time, roll and flatten slightly and place on top of the fruit.
• Bake: Bake until golden on top.
• Allow to cool: No burning of the mouth here! Let this baby cool for at least 30 minutes.
• Spoon it up: Spoon into serving bowls, serve scoops of ice cream and dig in!

Tips for the best Strawberry Cobbler

Upping the vanilla flavor: Vanilla and strawberries are gold standard ingredients when paired and if you have some vanilla bean paste or even some vanilla bean on hand, putting a teaspoon into the strawberries would only make this taste better!

Type of cream: The type of cream used here is thick double cream, if you use a pouring cream you might only want to initially use 150 milliliters / 2/3 cup of the cream and add more as needed due how much quicker the dough will come together.

How your dough should feel: The dough should be soft enough to pull apart, more closely resembling scone dough than pie dough.

Deep baking dish: The baking dish used in the photos was not deep enough for my cobbler and so the juices did overflow whilst baking, if your fruit comes close to the edge of your baking dish prior to the dumplings being placed on top definitely place a tray beneath your baking tray to catch those juices that will overflow.

More strawberry recipes you’ll enjoy

Strawberry and Rhubarb Pie

Strawberry and Basil Crumble

Strawberry Tres Leches

Strawberry Cobbler
Recipe by Roamingtaste
Serves 6

Ingredients:
Cobbler Dough
240 grams / 1 1/2 cups plain flour
2 teaspoons baking powder
85 grams / 3 ounces butter, cold and cubed
250 milliliters / 1 cup cream
Strawberries
600 grams / 1.3 pounds strawberries, cored and halved
2 teaspoons vanilla extract
125 grams / 2/3 cup superfine/caster sugar
18 grams / 2 tablespoons cornflour

Directions:
Preheat the oven to 200C/390F.

To make the cobbler dough, stir the flour and baking powder together and make a well in the center.

Add the cubed butter and cut into the flour with a pastry blender or knife until the butter is incorporated and the butter is pea sized.

Place into the fridge for 15 minutes.

Meanwhile, place the strawberries, vanilla extract, sugar and cornflour into your baking dish and stir together until the strawberries are well coated.

Remove the cold flour from the fridge and add the cream, combining into the flour to form a pastry with a pastry blender or knife until it comes together.

Scoop tablespoonfuls onto the strawberries until the baking dish is fully covered and no dough remains in your bowl.

Place into the oven and bake for 35 minutes until golden on top.

Remove and allow to cool for 30 minutes.

Spoon into serving bowls and serve with scoops ice cream.

Serve immediately.

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