Strawberry Cobbler Recipe

5 from 2 votes

A rustic strawberry cobbler with a buttery, tender drop-biscuit topping. Prepare to fall in love with this easy cobbler recipe!

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Keyword: Strawberry Cobbler

Servings:

Preheat oven to 400ºF. Place a parchment-lined baking sheet on the lowest rack to catch any drips.

To make topping, whisk together flour, baking powder, and salt. Using the large holes on a box grater, grate the butter directly over top. Whisk again to combine. Pour in the milk and fold it into the dry ingredients with a light hand, being careful not to overmix (the mixture will be very lumpy, but no dry flour should remain).

Toss the strawberries with the sugar and flour in a 1 1/2 quart baking dish (I used a deep pie dish).
Spoon the biscuit topping onto the strawberries berries and bake on top of the prepared baking sheet for about 30 minutes, until filling is bubbling vigourously around the sides and the topping is golden brown.

- Prep in advance: chop the strawberries and prep the dry ingredients and grated butter separately in advance if you like. The topping is best mixed up just before baking.

- Store leftovers: I cover it tightly and leave on the counter for a day if there are leftovers because the environment of the refrigerator dries out the biscuit topping way faster than outside (the fridge kills any baked goods, including bread). But longer than 24 hours, I'd have to heave a sigh and pop it in the fridge. Keep leftovers tucked under plastic wrap at room temperature for a day, or refrigerate in an airtight container for 4-5 days.
- Special Diet Variations:
  - 1. Gluten-Free Option: Substitute the all-purpose flour in the biscuit topping with a gluten-free flour blend for a gluten-free version of the recipe.
    2. Vegan Cobbler: To make this recipe vegan, substitute the butter with a vegan butter alternative and use your favorite plant-based milk, such as almond, soy, or oat milk.