New This Month

Strawberry Cobbler

  • Prep:
  • Total Time:
  • Servings: 8

Photography: Mike Krautter


For the filling

  • 2 pounds strawberries, trimmed and quartered (6 cups)
  • 1 cup granulated sugar
  • 1/3 cup cornstarch
  • 1 teaspoon coarse salt
  • 2 tablespoons fresh lemon juice

For the topping

  • 1 3/4 cups all-purpose flour
  • 1/4 cup sugar
  • 1 3/4 teaspoons baking powder
  • 3/4 teaspoon coarse salt
  • 6 tablespoons cold unsalted butter, cut into pieces
  • 1 cup heavy cream, plus more for brushing
  • Sanding sugar, for sprinkling, optional
  • Heavy cream or ice cream, for serving (optional)


  1. Preheat oven to 375 degrees with racks in middle and bottom. Line a baking sheet with aluminum foil and place on bottom rack to catch any juices that might bubble over. Stir together berries, sugar, cornstarch, salt, and lemon juice. Transfer to a 2 1/2-quart baking dish.

  2. Whisk together flour, sugar, baking powder and salt. Cut in butter until the largest pieces are the size of small peas. Add cream, and use a fork to incorporate, stirring until a soft sticky dough forms. Dollop dough over filling, dividing evenly into 9 pieces. Brush with cream and sprinkle with sugar.

  3. Bake until biscuits are golden brown and filling is bubbling in the center, about 1 hour and 10 minutes. Cool at least 1 hour before serving. Serve warm or room temperature with a scoop of ice cream or drizzled with heavy cream, if desired.

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