March 30, 2015

Fresh Baked Strawberry Cobbler

Fruit Cobbler
 It's strawberry season and I have been using strawberries in just about every dessert I bake up.
Strawberries have been my main craving during this pregnancy and when I found this recipe for Strawberry Cobbler I knew I had to make it right away {and many times since then}.
I love that this recipe can be customized for just one serving or even a large 8X8 serving (9 servings).
It is simple and delicious and after macerating the berries in sugar it takes only a few minutes to prepare. Then just pop in the oven and serve warm with ice cream or fresh whipped cream on top. 
Enjoy~

Ingredients:

Makes 4 servings (approx 1 1/4 cup each)
  • 4 cups strawberries, stems removed and sliced in quarters
  • 1/4 cup sugar
  • 4 tsp cornstarch
  • 4 tsp water
  • 1/2 cup brown sugar
  • 1/2 cup quick cooking oats
  • 1/3 cup flour
  • 1/4 cup butter, softened and cubed

Directions: 

  1. Combine strawberries and sugar in a medium saucepan. 
  2. Let sit for 30 minutes with no heat.  
  3. Stir strawberries and sugar then turn heat to medium for about 5 minutes.
  4.  Combine cornstarch and cold water, making sure cornstarch is completely dissolved. Add cornstarch mixture to strawberries. 
  5. Continue to heat until strawberries start to boil, stirring occasionally so they don't stick. Remove from heat.
  6. Make the topping-combine remaining ingredients until all combined and mixture is crumbly.
  7. Spoon strawberries into 4 small greased ramekins, top with crumb mixture. 
  8. Place ramekins on a baking sheet (lined in case of overflow). 
  9. Bake at 350 degrees for 25 minutes, until bubbly. 
  10. Let sit 10 minutes before serving warm.
  11. Optional: Top with whipped cream or vanilla ice cream.   


Combine strawberries and sugar in a medium saucepan. 
Let sit for 30 minutes with no heat. 
Stir strawberries and sugar then turn heat to medium for about 5 minutes.

Combine cornstarch and cold water, making sure cornstarch is completely dissolved. 
Add cornstarch mixture to strawberries.
Continue to heat until strawberries start to boil, stirring occasionally so they don't stick
Remove from heat.
Spoon berries into four small greased ramekins. 
Each serving is a little over 1 cup.
Make the topping-combine remaining ingredients until all combined and mixture is crumbly.
I use my fingers or a fork to break up the butter and mix well.
Top with crumb mixture and place ramekins on a baking sheet (lined in case of overflow).
 Bake at 350 degrees for 25 minutes, until bubbly.
Let sit for a few minutes then serve warm.

How delicious does this cobbler look?
Sweet and crunchy and the perfect to dessert for this preggo lady!

Or make it even better by topping your Strawberry Cobbler with ice cream or whipped cream.
It doesn't get much better than that!
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