I love this cobbler. Who wouldn’t? Fresh ripe strawberries in a cake like batter with just the right amount of crisp in the crust. I sometimes make it in a cast iron skillet but this time I went with a 9 x 13 baking dish. Both ways are delicious!
Preheat oven to 350 degrees. Spray your skillet or baking dish with non-stick spray. If using a skillet, line another baking sheet with foil and place on bottom rack to catch any drips.
½ cup (1 stick) butter, melted
1 cup granulated sugar
1 cup all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
1 cup whole milk or half and half
In a medium bowl, combine sugar, flour, baking powder, salt, and milk. Slowly whisk in the melted butter. Pour the batter into the skillet or baking dish and set aside.
2 pounds fresh strawberries, hulled, and halved
½ cup granulated sugar
2 tablespoons cornstarch
2 teaspoons lemon juice
In a medium bowl, toss the strawberries with sugar, cornstarch, and lemon juice. Add the strawberry mixture evenly over the top of the batter.
Sugar Topping (don't skip this step. It's what makes it crispy on the edges.
1½ tablespoons turbinado sugar *
If you can’t find it, make your own. Just mix 2 tablespoons of white granulated sugar with 2 tablespoons of light brown sugar. Set aside for later.
Bake for 45 minutes. After 45 minutes, sprinkle the turbinado sugar over the top and return to oven; bake an additional 10-15 minutes, or until golden brown.
Serve topped with ice cream or whipped topping.
Want a bite?
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