Description

This easy Strawberry Cobbler is the ultimate summer dessert! Juicy fresh strawberries bake beneath a tender, buttery crust until golden and bubbly. Serve it warm with a scoop of vanilla ice cream.

Ingredients

Units Scale

9-10-inch cast iron skillet- see notes

Strawberry Filling

1 pound fresh strawberries
1 tablespoon balsamic vinegar
2 tablespoons maple syrup or sugar- adjust to taste depending on the sweetness of the berries
pinch of black pepper

Cobbler Crust

1 1/2 cups all-purpose flour (see notes)
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon salt
8 tablespoons (1/2 cup) unsalted butter
1 egg
1/2 cup milk (most any plant milk will work)
1/2 cup yogurt (buttermilk or more milk is fine)
1 tablespoon vanilla extract

Optional: coarse sugar for sprinkling the crust, fresh basil leaves for serving.

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Instructions

Preheat oven to 350°F.
Prepare the strawberries. Wash and trim the berries, cutting in half or quarters- if they are small, you can leave them whole. Toss with balsamic vinegar, maple syrup (or sugar), and pepper.
Dry ingredients. In a large bowl, whisk together flour, sugar, baking powder, and salt.
Prep pan. Place butter in a 9″ or 10″ cast iron skillet (or other oven-safe dish) and place in the oven to melt for 5 minutes.
Wet ingredients. Meanwhile, whisk the egg in a medium bowl, then mix in milk, yogurt, and vanilla. Carefully remove the hot skillet from the oven and swirl the melted butter to coat the bottom and sides. Pour the warm butter into the wet ingredients (leaving a generous coating in the pan), then whisk wet ingredients until fully incorporated.
Combine. Pour wet ingredients into the dry. Mix gently until just combined; a few lumps are okay.
Put it together. Pour the batter into the buttered pan. Spoon the strawberries over the top and evenly distribute the juicy syrup left in the bottom of the berry bowl. Optional: sprinkle a tablespoon of coarse sugar around the edges.
Bake for 35-45 minutes. It is ready when the edges are golden and start to pull away from the pan, and it is slightly puffed up and golden brown.
Serve with freshly torn basil leaves and vanilla ice cream.

Notes

Skillet. We used a 10-inch cast-iron skillet. If using a 9-inch skillet, baking time will likely increase. You can also use a 10-inch round baking dish.

This Strawberry Cobbler is best served fresh, but leftovers are still quite good. Remove from skillet and store leftovers in the fridge for up to 5 days in an airtight sealed container.

For a fun twist, swap out 1/4-1/2 cup of AP flour for whole wheat flour, rye flour, cornmeal, or buckwheat flour. A gluten-free flour blend will also work.

Nutrition

Serving Size: 1/8 of the skillet
Calories: 308
Sugar: 20.4 g
Sodium: 144 mg
Fat: 13.4 g
Saturated Fat: 7.9 g
Carbohydrates: 41.5 g
Fiber: 1.9 g
Protein: 5.9 g
Cholesterol: 56.4 mg