Strawberry Cobbler Baked Dessert (Print Version)
Buttery golden topping over juicy strawberries, oven-baked for a sweet, comforting summer dessert.
# Ingredients:
→ Strawberry Filling
01 -
4 cups (600 g) sliced fresh strawberries
02 -
135 g granulated sugar
03 -
2 teaspoons freshly squeezed lemon juice
04 -
2 tablespoons (16 g) all-purpose flour
05 -
0.5 teaspoon almond extract or vanilla extract
06 -
Pinch of salt
→ Cobbler Topping
07 -
190 g all-purpose flour
08 -
1 tablespoon (12 g) baking powder
09 -
0.5 teaspoon salt
10 -
140 g cold butter, diced
11 -
120 ml buttermilk or heavy cream
12 -
2 tablespoons (28 g) melted butter or buttermilk
13 -
50 g coarse or granulated sugar
→ For Serving
14 -
Vanilla ice cream
# Instructions:
01 -
Preheat oven to 190°C. Generously butter a 25 cm cast-iron skillet or baking dish.
02 -
In a large bowl, gently mix strawberries, sugar, lemon juice, flour, almond or vanilla extract, and a pinch of salt until well combined. Evenly spread mixture in prepared skillet.
03 -
In a separate bowl, whisk together flour, baking powder, and salt.
04 -
Add diced cold butter to flour mixture. Use a food processor, pastry cutter, or forks to blend until the mixture resembles fine crumbs.
05 -
Pour in buttermilk or heavy cream. Stir or pulse just until a soft dough forms, avoiding overmixing.
06 -
Lightly flour your hands, pat out portions of dough to 0.5 cm thickness, and arrange over the strawberry filling, covering most of the surface.
07 -
Brush dough with melted butter or buttermilk, then sprinkle with coarse or granulated sugar.
08 -
Bake for 30–35 minutes, or until the crust is golden brown and the filling is bubbling. Serve warm topped with vanilla ice cream.
# Notes:
01 -
For best results, use fresh, ripe strawberries and chill the butter before incorporating it into the topping.