Day 114–Strawberry Cobbler

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Our experiment with strawberry cobbler was a great hit!

A ripe strawberry is a magnificent thing.

We could eat strawberries all day long–in smoothies, in jam, as a shortcake, as fruit leather and just plain straight up. And then, there is cobbler.

Cobblers are one of those regional dishes that spark great discussion and debate. Some are very cakey and light, some are juicy and topped with some crispy strudel topping and others are full of cinnamon and oats. I grew up with cobblers of sweetened fruit and cinnamon topped with a brown sugar/oat topping that was a bit crispy. I still love that, especially with apples. The cobbler I make these days, however–the one that produces an eager twinkle in my husband’s eye–is total creamy comfort food. Our cobbler is a simple, southern cobbler of fresh fruit and a custardy filling that is very easy, but also impossibly delicious. I’ve always made this with peaches, but this year I wondered if it could make the transition to strawberries. Could it? As it turns out, yes it can! This cobbler is wonderful warm from the oven and served with a scoop of good vanilla ice cream (butter pecan is good, too!). This also reheats well, so you can have dessert for several nights after just one night of baking.

Strawberry Cobbler

  • 1 cup milk
  • 1 cup sugar
  • 1 cup self rising flour
  • 1 stick butter
  • 1 quart fresh strawberries, hulled and sliced into halves (you can substitute 1 quart of your favorite fruit here)
  1. Preheat oven to 400 degrees.
  2. In a bowl, mix together milk, sugar and flour. Set aside.
  3. Melt butter in the bottom of a 9 x 13 baking pan. Add strawberries.
  4. Slowly pour the flour mixture on top of the berries and melted butter.
  5. Sprinkle additional sugar over the top (optional).
  6. Bake for 45 minutes or until golden brown.
  7. Serve with fresh whipped cream or good quality ice cream.