Strawberry Cobbler

5 from 6 votes

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

Cook Time45

Total Time1 5

Course: Dessert

Servings:

Author: Mary Younkin

Ingredients

Berry Filling

10 cups sliced strawberries, about 4 pounds
1 tablespoon fresh lemon juice
¼ cup white sugar
¼ cup light brown sugar
¼ teaspoon cinnamon
⅛ teaspoon nutmeg

Crust Topping

2 cups all-purpose flour*
½ cup white sugar
½ cup light brown sugar
2 teaspoons baking powder
1 teaspoon kosher salt
¾ cup butter, chilled and grated
½ cup boiling hot water

*Gluten-Free Alternative

1¼ cup brown rice flour
⅔ cup tapioca starch
⅓ cup potato starch

Cinnamon Sugar Topping

⅓ cup white sugar
2 teaspoons cinnamon

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!

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