Cobbler is one of my favorite desserts and it’s been on that list since I was a boy when I grew up eating my Mimi’s (dad’s mother) peach cobbler. She was one of the best cooks ever and her peach cobbler was AMAZING. Hers was the peach cobbler that I judge all other peach cobblers by and most just don’t live up to the expectation.
One thing that is awesome about cobbler is that it is just a really easy recipe to adapt to whatever fruit you prefer. You don’t see Strawberry Cobbler recipes very often but I think its great. This cobbler is so sweet and delicious.
Some cobblers have the batter and the fruit mixture all mixed together. This one stays true to the cobbler name with the biscuit topping cobbled across the top of the fruit like cobblestone roads.
Since this is a flour-rich recipe, I have a couple of notes on working with flour. If at all possible, I recommend weighing your flour so that you get the right amount in your recipe. Flour can be heavily compacted in bags so the same amount that will fit into a cup can vary pretty significantly.
Also, if it ever comes to a recipe that asks for you to sift the flour or sift dry ingredients together, you can almost always cheat and whisk the flour instead. This is much quicker and easier and will achieve the same result.
This dough is pretty similar to a biscuit dough, and when your making biscuits or pie crusts from scratch a pastry blender is pretty important. Also when making these types of recipes using cold and hard butter are important as well so that it properly incorporates with the flour. I usually will throw the butter or shortening in the freezer for a little while before using them. Since your using hard butter the pastry blender cuts the butter as it mixes it in with the flour.
Demerara sugar is the best! It looks and smells a lot like brown sugar but it’s not sticky like brown sugar. It’s basically raw sugar and it goes really well over a lot of desserts. It helps provide a really good texture against a softer texture as it provides a nice crunch.
Some people may not agree with me on this but cobbler has to be served with ice cream in my opinion. I usually won’t even eat cobbler with out having some ice cream to add to it! This is how I started eating cobbler when I was young and now it’s the only way!
The Condensed recipe is included below.
- 6 cups strawberries, roughly chopped (thawed, if using frozen)
- 1 cup sugar plus 1 Tbsp divided
- 2 cups AP flour (8.5 oz)
- 1/4 tsp salt
- 1 Tbsp baking powder
- 1/4 cup vegetable shortening, chilled
- 4 Tbsp butter, chilled
- 1 whole egg
- 1/4 cup milk
- 1/4 cup heavy cream
- 2 Tbsp Demerara sugar
- Combine strawberries and 1 cup sugar in a bowl and let sit for a few minutes.
- Preheat oven to 425F. Butter a Pyrex baking dish and spread out strawberries in the dish.
- Combine flour, salt, baking powder, and 1 Tbsp sugar together in a large bowl and whisk to combine.
- Take vegetable shortening and butter out of freezer and cut into cubes. Add to the flour mixture.
- Using a pastry blender work the butter and shortening into the flour mixture until no chunks remain. The whole mixture should have a consistent coarse crumble.
- Add milk and heavy cream into a small bowl. Add egg and whisk together.
- Add milk mixture to flour mixture and stir while you pour. Mix together so that it’s smooth but don’t over mix. It’s ok if if its clumpy.
- Drop spoonfuls evenly over the fruit mixture on the prepared dish. Gently flatten the dough clumps with your fingertips. Sprinkle the Demerara sugar over the top.
- Bake for 30 minutes until the top is golden.
- Serve with ice cream and enjoy!
This recipe was adapted from the link below.