Best 20 Strawberry Cobbler Recipes

STRAWBERRY CREAM CHEESE COBBLER

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Pour melted butter into the bottom of a 9x13-inch glass baking dish.
• Mix milk, flour, sugar, baking powder, and salt together in a small bowl; pour over the butter in the baking dish. Arrange strawberry halves in a layer into the baking dish. Dot the strawberries with the cream cheese pieces.
• Bake in preheated oven until top is golden brown and edges are bubbling, 30 to 45 minutes.

STRAWBERRY RHUBARB COBBLER

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Combine rhubarb, strawberries, white sugar, and 2 tablespoons flour in a bowl; spread into the prepared baking dish.
• Mix brown sugar, oats, 3/4 cup flour, and cinnamon together in a bowl; cut butter into brown sugar mixture using a pastry blender or 2 forks until crumbly. Sprinkle over rhubarb mixture.
• Bake in the preheated oven until cobbler is bubbling and lightly browned, about 45 minutes. Serve hot or cold.

STRAWBERRY RHUBARB COBBLER

Steps:

• In a large saucepan, combine the sugar, cornstarch and salt. Add rhubarb and strawberries; toss to coat. Let stand for 5 minutes. Bring to a boil; cook and stir for 1 minute. Pour into a greased 8-in. square baking dish. , In a large bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Combine egg and milk; stir into crumb mixture just until moistened. Drop by tablespoonfuls onto fruit. Sprinkle with additional sugar. , Bake at 400° for 20-25 minutes or until filling is bubbly and topping is golden brown. Cool for 10 minutes before serving.

MANGO AND STRAWBERRY COBBLER

Steps:

• The Filling : Preheat oven to 375°F.
• Place fruit into a large bowl and toss well with the flour, sugar and lemon juice.
• Pour into a 2-quart ovenproof casserole or other dish.
• It is best if the fruit fills the dish but doesn't rise above the edges.
• The Topping: Whisk together flour, cornmeal, sugar, salt and baking powder. Grate in frozen butter and mix lightly with fingertips.
• Pour in milk and stir until mixture comes together and forms a rough dough.
• Place spoonfuls of the dough on top of the fruit evenly covering it.
• Bake until the fruit is bubbling and the topping is golden, about 45 minutes.
• Serve warm.

STRAWBERRY COBBLER

Steps:

• Preheat oven to 375 degrees with racks in middle and bottom. Line a baking sheet with aluminum foil and place on bottom rack to catch any juices that might bubble over. Stir together berries, sugar, cornstarch, salt, and lemon juice. Transfer to a 2 1/2-quart baking dish.
• Whisk together flour, sugar, baking powder and salt. Cut in butter until the largest pieces are the size of small peas. Add cream, and use a fork to incorporate, stirring until a soft sticky dough forms. Dollop dough over filling, dividing evenly into 9 pieces. Brush with cream and sprinkle with sugar.
• Bake until biscuits are golden brown and filling is bubbling in the center, about 1 hour and 10 minutes. Cool at least 1 hour before serving. Serve warm or room temperature with a scoop of ice cream or drizzled with heavy cream, if desired.

STRAWBERRY COBBLER

Steps:

• Preheat the oven to 375 degrees F. Butter a large (10-inch) cast-iron skillet.
• Stir together the strawberries, sugar, cornstarch, lemon zest, lemon juice and vanilla in a medium bowl. Set aside to allow the strawberries to macerate while making the biscuit dough.
• Stir together the flour, granulated sugar, brown sugar, baking powder and salt in a medium bowl. Press the cubed butter into the flour with your fingers or a pastry cutter until the mixture resembles wet sand. Gradually mix in the half-and-half with a rubber spatula until a wet shaggy dough forms.
• Pour the macerated strawberries into the prepared skillet, then drop large spoonfuls of the biscuit dough on top, leaving some space between each. Sprinkle the coarse sugar on top of the dough and place the skillet onto a rimmed baking sheet. Bake until the biscuits are golden brown and cooked through, 40 to 45 minutes. Let cool 10 to 15 minutes before serving. Serve with vanilla ice cream.

COBBLER, RHUBARB-STRAWBERRY

Steps:

• Preheat oven to 350 degrees. Butter an eight-inch square or nine-inch round baking dish that is two inches deep and attractive enough to use for serving.
• Blend the brown sugar and the cornstarch together. Stir in the rhubarb, strawberries, melted butter and cinnamon. Spoon into the baking dish.
• Mix flour and salt together. Cut in the cold butter until the mixture has the texture of coarse meal. You can use a food processor for this step. Stir in the milk to make a firm but tender dough. Roll out the dough on a floured board and cut into strips an inch wide.
• Dot the rhubarb mixture with butter then criss-cross the strips over the top. Sprinkle with granulated sugar.
• Bake about 40 minutes, until the crust has browned.
• Serve while still warm with whipped cream.

STRAWBERRY RHUBARB COBBLER

Steps:

• Preheat oven to 350 degrees F.
• In a small bowl, whisk together the flour, 2 tablespoons sugar, baking powder and salt. Add chilled butter and cut into dry ingredients with a pastry knife until crumbly. Add cream and stir with a spoon until dough comes together.
• Roll dough to 1/2-inch thickness and cut to fit over the baking dish.
• Mix strawberries and rhubarb together in baking dish. Top fruit with cobbler dough and brush with melted butter and remaining tablespoon of sugar. Bake for 35 minutes. Serve warm.

STRAWBERRY-RHUBARB COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 11x7x2-inch baking dish with non-stick cooking spray.
• Spread rhubarb into the baking dish. Sprinkle white sugar, gelatin mix, and yellow cake mix over the rhubarb. Pour water over the rhubarb mixture. Drizzle butter over the rhubarb mixture.
• Bake in preheated oven until rhubarb is tender, about 50 minutes. Cool on a wire rack for 15 minutes. Dust with confectioners' sugar and top with whipped topping.

RHUBARB-STRAWBERRY COBBLER

Steps:

• FILLING: In large bowl, combine sugar, flour, cinnamon and orange rind.
• Add rhubarb and strawberries; toss well.
• Spread mixture in 13 x 9 in. (3.5 L) baking dish.
• Bake in 400F(200C) oven 10 minutes.
• TOPPING: In large bowl, combine flour, sugar, baking powder, baking soda and salt.
• Using fingers or two knives, cut in margarine until mixture resembles small peas.
• With fork, stir in buttermilk just until soft dough forms.
• Drop by tablespoonfuls in 12 mounds on top of hot fruit filling.
• Bake in 400F(200C) oven 25 minutes or until topping is golden brown and has risen.

STRAWBERRY RHUBARB COBBLER

Steps:

• Combine Sugar, flour, Cinnamon, & orange zest with fruit.
• Spread in 8 x 8 glass baking dish.
• Bake 10 min at 400 F degrees.
• Topping:.
• Mix dry ingredients together.
• Cut in butter
• Stir in Buttermilk.
• Drop by spoonfuls on fruit.
• Bake 25 min at 400 F Degrees.

STRAWBERRY-RHUBARB COBBLER

Steps:

• Preheat oven to 350 degrees.
• Butter a 9-by-13-inch baking dish at least 2 inches deep.
• Mix fruit with 1 cup sugar and tapioca, and pour into dish.
• Make biscuit dough: Sift together flour, baking powder, remaining 1 1/2 tablespoons sugar and salt. Cut in 1/3 cup butter. Add milk and stir briefly just to mix, then turn onto a floured board and knead gently and briefly. Roll out biscuit dough about 3/4 inch thick, and place over fruit, covering it completely.
• Brush slightly with melted butter, place in oven and bake for about 30 minutes. Serve with ice cream, if desired.

STRAWBERRY COBBLER

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine sugar, water, and cornstarch in a saucepan. Cook over medium heat, stirring constantly, until very thick, about 5 minutes. Remove from heat and mix in strawberries. Pour mixture into a 9x13-inch baking dish.
• Stir flour, baking powder, and salt together in a small bowl. Set aside.
• Cream butter and sugar in a bowl with an electric mixer until light and fluffy. Beat in eggs and vanilla extract. Add flour mixture and stir with a spatula just until ingredients are combined. Drop batter by rounded tablespoons over the strawberry mixture. Try to cover as much filling as possible.
• Bake in the preheated oven until topping is golden brown and filling is bubbling, 35 to 40 minutes. A toothpick inserted into the topping should come out clean. Remove cobbler from the oven and let cool. Serve warm or at room temperature.

STRAWBERRY COBBLER RECIPE BY TASTY

Steps:

• In a small mixing bowl, combine flour, sugar, salt, and baking soda, and stir until well incorporated.
• Add butter and milk and mix in until wet dough forms.
• In a small ramekin, combine strawberries and powdered sugar until dissolved.
• Add the dough to the top of the strawberry mixture and microwave for 90 seconds.
• Allow to cool and garnish with whipped cream.
• Enjoy!

PEACH-STRAWBERRY COBBLER WITH BUTTERY LEMON CRUST

Steps:

• Make fruit:
• Preheat oven to 375°F.
• Butter 8-inch square baking dish. Mix all ingredients in large bowl. Let stand until sugar dissolves, stirring occasionally, about 5 minutes. Transfer to prepared dish.
• Make topping:
• Mix flour, baking powder and salt in small bowl. Using electric mixer, beat butter and sugar in large bowl until smooth. Beat in egg yolk, lemon peel and vanilla. Add flour mixture; mix just until moist dough forms. Spoon dough atop fruit, spacing evenly. Bake until juices bubble thickly and topping is golden, about 55 minutes. Cool slightly and serve with ice cream.

STRAWBERRY CREAM CHEESE COBBLER

Steps:

• Preheat oven to 350 degrees.
• Pour melted butter into a 9-by-13-inch glass baking dish.
• In a small bowl, mix together the egg, milk, flour, sugar, baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir.
• Add the strawberries, arranging in a single layer as much as possible.
• Sprinkle cream cheese pieces and optional walnuts over strawberries.
• Place in preheated oven and bake for 45 minutes, or until top is golden brown and edges are bubbling. (Crust rises up and around the fruit, but fruit will still peek out of top.).
• Serve hot out of the oven with choice of topping, if desired.

STRAWBERRY COBBLER

Steps:

• In a bowl, combine sugar, cornstarch and berries. Transfer to a greased 11x7-in. baking dish. Dot with butter. , In another bowl, combine muffin mix and milk just until blended; drop by tablespoonfuls onto strawberry mixture. Bake at 425° for 18-22 minutes or until golden brown and bubbly.

STRAWBERRY CREAM CHEESE COBBLER

Steps:

• 1. Preheat oven to 350 degrees. Melt butter and pour into a 9x13 inch glass baking dish. In a small bowl, mix together the egg, flour, sugar, baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir.
• 2. Add the strawberries, arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries.
• 3. Place in preheated oven and bake for 45 minutes or until top is golden brown and edges are bubbling (Crust rises up and around the fruit, but fruit will still peek out of top). This desert tastes so good served warm.

CHEF JOEY'S STRAWBERRY RHUBARB COBBLER (VEGAN )

Steps:

• Heat oven to 350'F.
• In a medium bowl, mix together rhubarb, strawberries, 1 cup sugar and margarine.
• Spread in a 13x9 inch oven proof dish.
• In another medium bowl, combine 1/2 cup sugar, oil, egg replacer, flour, baking powder, milk and dry gelatin. Mix well with a whisk.
• Pour the sugar mixture evenly over the fruit and bake for 1 hour or until set. The crust should be golden and the fruit bubbly.
• Cool on a wire rack and store in the fridge.
• Bon Appetit.

LEMONY STRAWBERRY-RHUBARB COBBLER

Steps:

• Prep the slow cooker and make the filling
• Soften 1 tablespoon of butter, and use it to grease the entire inside of the slow cooker crock. Place the lemon peel and peppercorns in a cheesecloth bag and tie with kitchen string. Add this bag plus the remaining butter (cut into eight pieces) and other filling ingredients to the slow cooker, and gently mix with a wooden spoon. Cover and cook on low until the fruit is softened, about 4 hours (there will still be some liquid).
• Make the drop biscuit topping
• About 45 minutes before the fruit is finished, heat the oven to 400°F, and line a baking or cookie sheet with parchment paper. Whisk together the dry drop biscuit ingredients (with the exception of 1 teaspoon of the sugar) and the lemon zest in a medium-size bowl. Gently stir in 1 cup plus 1 tablespoon of the heavy cream. Use your hands to form a soft, relatively smooth dough, taking care not to overmix. Divide the dough into six balls and place on the lined baking sheet. Flatten each one to the thickness of about 1/2 inch. Then pour the remaining tablespoon of cream into a small bowl and put the remaining 1 teaspoon of sugar into another small bowl. Using a pastry brush, brush each biscuit with the cream, then sprinkle with the sugar. Bake until slightly golden and cooked through (when tested with a fork, it should come out clean), 20 to 25 minutes. Set the biscuits aside.
• Reduce the sauce
• Once the fruit is cooked through, carefully remove the sachet. Place a large strainer over a medium to large, heavy saucepan, then-using oven mitts-pour the fruit mixture into the strainer. Set the fruit (in the strainer) aside. Boil the liquid over high heat until reduced to 3 to 31/2 cups, about 20 minutes. Add the fruit to the pot with the thickened liquid, and mix.
• Serve the cobbler
• Use a ladle to divide the fruit mixture among six bowls; top each portion with a biscuit and a scoop of vanilla ice cream, if desired.