Strawberry Cobbler
A warm and sweet dessert featuring fresh strawberries and a buttery topping, perfect for gatherings and cozy nights.
Ingredients
For the Strawberry Filling
- 8 cups strawberries Use fresh and juicy strawberries for best flavor.
- 1/2 cup instant tapioca
- 1/2 cup granulated sugar Adjust depending on the sweetness of strawberries.
- 2 teaspoons lemon juice
For the Topping
- 1 cup all-purpose flour Can substitute with gluten-free flour blend.
- 2 teaspoons baking powder
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar
- 1/2 cup salted butter Cut in until mixture is crumbly.
- 2/3 cup heavy whipping cream
- 1 to 2 tablespoons coarse decorating sugar For sprinkling on top before baking.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the strawberries, instant tapioca, granulated sugar, and lemon juice. Stir well and let sit for about 15 minutes.
- In another bowl, mix the flour, baking powder, granulated sugar, and light brown sugar.
- Cut in the salted butter until the mixture is crumbly.
- Stir in the heavy whipping cream until just combined.
Assembly and Baking
- Pour the strawberry filling into a greased baking dish.
- Drop spoonfuls of the topping mixture over the strawberries.
- Sprinkle coarse decorating sugar on top.
- Bake for 30-35 minutes until the topping is golden brown and the filling is bubbly.
- Let cool slightly before serving warm.
Notes
For an extra treat, add a scoop of vanilla ice cream on top when serving. Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the oven before serving.