Fresh strawberries are tossed with sugar and cinnamon before being layered under a sweet biscuit crust to make this Strawberry Cobbler. If you're a fan of classic strawberry shortcake, this berry-filled dessert is going to thrill you.
Prep Time20 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr5 minutesmins
Course: Dessert
Servings: 8
Calories: 509kcal
Ingredients
Berry Filling
10cups sliced strawberries, about 4 pounds
1tablespoonfresh lemon juice
¼cupwhite sugar
¼cuplight brown sugar
¼teaspooncinnamon
⅛teaspoonnutmeg
Crust Topping
2cups all-purpose flour*
½cupwhite sugar
½cuplight brown sugar
2teaspoonsbaking powder
1teaspoonkosher salt
¾cupbutter, chilled and grated
½cup boiling hot water
*Gluten-Free Alternative
1¼cupbrown rice flour
⅔cuptapioca starch
⅓cup potato starch
Cinnamon Sugar Topping
⅓cup white sugar
2 teaspoonscinnamon
Instructions
Preheat oven to 425°F. Place a large baking sheet covered in foil on the lowest rack in the oven. This cobbler may overflow and the baking pan will catch the drips and prevent a mess in the oven.
In a large bowl, combine the berries with the lemon juice and then add the rest of the filling ingredients. Stir to coat and then pour into a 9×13 baking dish. Bake the berry mixture for 10 minutes.
While the strawberries are in the oven, combine the dry topping ingredients and whisk to combine. Toss the grated butter in the flour mixture. Stir in the boiling water, just until combined, leaving plenty of little lumps of butter.
Remove the berry mixture from the oven and drop the topping over them in spoonfuls. (I like to use my smallest cookie scoop to do this.)
Sprinkle the cobbler topping with the cinnamon sugar topping. Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about 28 minutes. Serve warm or at room temperature. Enjoy!