After reading Lesly’s Strawberry Cobbler Recipe last week, I had to try it. In case you are wondering, it is as good as it looks. I followed Lesly’s recipe exactly, except I doubled the amount of topping and used a larger pan.

cooking diagrams

Here is Lesly’s Recipe from her blog above:

1/4 cup butter or margarine, softened
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
1 and 1/4 cups all-purpose flour
1 and 1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
3 cups fresh strawberries, cut in half lengthwise
1/4 cup all-purpose flour
1/4 cup sugar
1/4 cup butter or margarine, chilled
Beat 1/4 cup softened butter at medium speed with an electric mixer.
Gradually add 3/4 cup sugar, beating well.
Add egg and vanilla extract, mixing well.
Combine 1 and 1/4 cups flour, baking powder, and salt in a separate bowl.
Add to butter mixture alternating with milk, beginning and ending with flour mixture.
Spoon into a greased 8″ square baking dish.
Arrange strawberries on top, cut side down.
Combine 1/4 cup flour and 1/4 cup sugar.
Cut in 1/4 cup chilled butter with a pastry blender until crumbly.
Sprinkle over strawberries.
Bake at 350 degrees for 1 hour or until a wooden toothpick inserted in center comes out clean.
Serve warm with ice cream or sweetened whipped cream.
 

When I made this recipe, I was pleasantly surprised how quick it was to make – the longest part is waiting for it to bake. Here are my pictures of each layer. It’s really hard to screw up this recipe since the layers blend together so nicely.

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These are the fruit combos for this recipe that I want to try next:

  1. Strasberry (strawberry & raspberry)
  2. Blueberry
  3. Apple-Cherry

Try to consume this cobbler within a couple days, and don’t store it in the fridge. I accidentally put it in the fridge after the first day, and it just wasn’t the same after. This recipe is definitely a keeper!

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