This strawberry cobbler is the ultimate summer dessert! It’s easy to make with fresh, juicy strawberries and a few kitchen staples, and it bakes up golden and bubbly in about an hour.
If there’s one dessert that screams “take me with you!” whenever I have a summer BBQ or picnic, it’s this EASY strawberry cobbler. I love recipes like my peach cobbler and blueberry cobbler because they’re super simple to make with a handful of pantry staples. Cook down the berries a little, then pile everything into a baking dish or skillet with a buttery flour mixture over top. No fussy batters, and this strawberry turns out crispy and light. It’s the perfect summer dessert!
The Strawberry Cobbler of Your Dreams, Explained
Less dough, more flavor. I top this cobbler with a buttery brown sugar crumble that practically melts into the strawberries as it bakes. It’s lighter than a traditional biscuit or batter topping, but still crisp and delicious.
Juicy, gooey strawberries. Of course, the best time of year to make this cobbler is during strawberry season. The easy cobbler filling comes together in minutes on the stovetop and makes the berries deliciously sweet and jammy.
Easy to customize. You can make this cobbler recipe with any summer berries, or really, just about any fruit you have on hand. I’m already planning a strawberry rhubarb cobbler next. And I can’t wait to make a version with peaches when they come into season!
Ingredients in a Strawberry Cobbler
The beauty of cobbler recipes is in how few ingredients you need to make them. I’ve included notes on the key ones in this strawberry cobbler below. Scroll down to the recipe card for the printable list with amounts.
Strawberries – Our star ingredient. Choose the ripest, plumpest strawberries for the best possible flavor. Wash, hull, and then slice the strawberries. I usually aim for 3-4 slices per berry so the slices aren’t too thin.
Lemon Juice – Fresh lemon juice is best, but bottled will work in a pinch.
Dry Ingredients – You’ll need sugar, all-purpose flour, and salt. You’ll use granulated sugar in the strawberry filling as well as the cobbler topping.
Butter – You’ll divide the butter between the crumb topping and a brown sugar mixture for dolloping over the cobbler. Make sure the butter for the crumb is COLD.
Brown Sugar – You could use granulated sugar here, but I love the richer, caramelized flavor of brown sugar on top of my cobbler.
How to Make Strawberry Cobbler (Step-By-Step)
I love that I can prepare this strawberry cobbler before dinner, pop it into the oven, and it’s ready to serve by the time we’re clearing the plates. It also makes it a great dessert for entertaining. Gather up your ingredients and follow along below. You’ll find the full, printable recipe in the recipe card after the post.
Combine strawberries and sugar.Fill the baking dish.
Make the filling. Combine your chopped strawberries with lemon juice and ½ cup of sugar in a saucepan. Cook over medium heat, stirring often, until the sugar has completely dissolved. Pour the strawberry filling into a greased baking dish.
Mix flour, sugar, and butter.Add the topping.
Make the crumb topping. Next, add the remaining sugar to a bowl with the flour. Cut in ½ cup of cold butter using a pastry cutter (or a fork), so you have a crumbly mixture, similar to the topping for a crumb cake. Sprinkle the mixture evenly over the strawberries.
Combine brown sugar and butter.Dollop over the cobbler, and bake!
Make the butter-sugar topping. Heat the rest of the butter in the microwave enough to soften it, and combine it with the brown sugar. Drop spoonfuls of this butter-sugar mixture over the crumb topping.
Bake. Bake this strawberry cobbler at 350ºF for 50-60 minutes until the top is browned and the strawberries are bubbly. Afterward, serve it warm from the oven with a scoop of ice cream!
Tips for Making the Best Cobbler
Avoid overflow. If your baking dish is especially full, place a sheet pan on the oven rack below the cobbler to catch any juices that bubble over.
Sweeten things up. If your strawberries are lacking sweetness or if they aren’t too juicy, consider adding more sugar.
Bake in a skillet. If you’d prefer a more rustic cobbler, you can make this recipe in a large cast-iron skillet instead of a baking dish (like my skillet apple pie).
More add-ins. Substitute half the strawberries with fresh rhubarb for a sweet-tart variation that’s also great for summer baking.
Can I Use Frozen Strawberries?
Yes. It’s ideal to make this cobbler when fresh strawberries are in season, but if you don’t have access to fresh strawberries, frozen berries work, too. You may need to cook frozen strawberries for longer when making the filling, as they tend to hold more liquid.
You can also use a mix of fresh or frozen fruit, like blueberries, raspberries, or you can swap the strawberries for cherry pie filling for a cherry cobbler. I also have a classic blackberry cobbler that’ll knock socks off at your next cookout!
What’s the Difference Between Cobbler and Crisp?
They’re similar, but not quite the same. A crisp has a crunchy streusel topping, and a traditional cobbler is often topped with batter or biscuit dough.
How to Store It
Refrigerate. Store this cobbler covered airtight in the fridge for up to 5 days.
Reheat. Warm leftovers in the oven or microwave.
Freeze. You can freeze your strawberry cobbler in a freezer-safe container for up to 2 months. Thaw the cobbler in the fridge before reheating.
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!
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
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.
