I love anything with fruit filling and crust. The great thing about a cobbler, it’s easier than a pie and you get to eat the yummy crust first. That sweet filling oozing through the cracks and crevices of that biscuit top is what makes this summery dessert sing. And no cobbler is complete without vanilla ice-cream!
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 6 cups sliced strawberries (about 2 pounds)
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 lemon, zested and juiced
- 2 teaspoons pure vanilla extract
- 1 stick (8 tablespoons) cold unsalted butter, cubed, plus more for the pan
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup half-and-half
- 2 teaspoons coarse sugar, such as demerara sugar or turbinado
- Vanilla ice cream, for serving
Instructions
- Preheat the oven to 375 degrees F. Butter a large (10-inch) cast-iron skillet.
- Stir together the strawberries, sugar, cornstarch, lemon zest, lemon juice and vanilla in a medium bowl. Set aside to allow the strawberries to macerate while making the biscuit dough.
- Stir together the flour, granulated sugar, brown sugar, baking powder and salt in a medium bowl. Press the cubed butter into the flour with your fingers or a pastry cutter until the mixture resembles wet sand. Gradually mix in the half-and-half with a rubber spatula until a wet shaggy dough forms.
- Pour the macerated strawberries into the prepared skillet, then drop large spoonfuls of the biscuit dough on top, leaving some space between each. Sprinkle the coarse sugar on top of the dough and place the skillet onto a rimmed baking sheet. Bake until the biscuits are golden brown and cooked through, 40 to 45 minutes. Let cool 10 to 15 minutes before serving. Serve with vanilla ice cream.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 478 |
| Total Fat | 16 g |
| Saturated Fat | 9 g |
| Carbohydrates | 81 g |
| Dietary Fiber | 3 g |
| Sugar | 51 g |
| Protein | 5 g |
| Cholesterol | 42 mg |
| Sodium | 212 mg |
Reviews
I cut the sugar in the strawberries in 1/2 & it tasted wonderful. Not too sweet. Easy!
Terrific, I only had whipping cream vs half and half and let the berries macerate for 2 hours. I used blackberries, strawberries and raspberries-no vanilla. Reheated the leftovers in the microwave the following day and the biscuits tasted like they just came out of the oven.
This was amazing! I’ve made cobbler before with a different biscuit dough … but I like this version way better! Can’t wait until the peaches come in at our local farm stand … will be using the same dough! ❤️❤️❤️
I made this today and we loved it! The biscuit dough was perfect and was much better then other recipes I have used for this dessert. we give it a 5 star rating!
I am not a fan of cooking really and look for easy ways out- do you think this would work with like branded grand biscuits ?
We found this way too sweet. The vanilla gave me pause, but I try to always make a recipe as written the 1st time, so I included it, and wish I hadn’t. It needed more thickener, as it was standing in juice. We found it a total waste of a lot of berries. It ended in the trash.
I made this for Sunday dinner last night, and it was very good. The dough can be a little difficult to work with especially if you use your hands to incorporate the cubed butter. But overall it was a great dessert.
My friend made this recipe and totally blew our socks off!! The biscuits are so moist and go perfect with the strawberries, which are sweet and tangy at the same time, she even made a home made vanilla ice cream, WOW! It was an experience!
Loved this recipe! The cobbler biscuits were delicious. The strawberry sauce a bit sweet but still we enjoyed!!! Used a baking dish didn’t have a big enough cast iron pan.