Community Pick
Simple Strawberry Cobbler
"Not only simple to prepare, but delicious as well. Serve with whipped cream or vanilla ice cream, if desired."
photo by DianaEatingRichly
- Ready In:
- 1hr
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
- 4 cups strawberries, cleaned and sliced
- 1 cup all-purpose flour
- 1⁄2 teaspoon baking powder
- 1 cup sugar
- 1 egg, beaten
- 1⁄4 cup butter, in cubes
directions
- Pre-heat oven to 375°F.
- Spread the sliced strawberries evenly in an 8 or 9 inch square baking dish.
- In a medium sized bowl, mix together the flour, baking powder and sugar.
- Add the egg, and mix (a fork works best) till crumbly and the dry ingredients are completely incorporated.
- Spread this over the berries.
- Dot with the butter cubes.
- Bake for 45-50 minutes, until the top is golden and the berries are bubbling.
- Cool slightly before serving.
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Reviews
-
Tastes great served with vanilla ice cream! The strawberries became a bit runny and it was messy when serving, but still had great flavor. Next time I might add some cornstarch. -
My whole family loved this! I added 1/4 tsp. of cinnamon to the topping mixture and baked it for about 5 minutes longer than suggested. We ate it with whipped cream on top. It was delicious! -
I used Almond flour and followed recipe to the T. Next time I'll just use 3/4 cup of sugar. However it tasted great. -
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Overall it was delicious. I added a little light brown sugar to strawberries. Next time I'll incorporate a little vanilla bean or extract to make the crust pop and it won't just taste like flour and sugar. The day after flavor really hits you. It was great. I will make it again... -
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The strawberries are ripe early here in Georgia so we picked loads of them last weekend. I wanted something warm instead of the typical strawberries & cream so I searched and found this. I did add a bit of sugar and flour to the sliced berries to thicken then per other commenters. The crumb topping was made as directed with only the addition of a pinch of salt and some powdered vanilla that I had in the pantry. It baked beautifully. The berries are still a bit tart, but that's probably just the berries were not at their peak in flavor. My mother used this exact topping on her apple crisp and I've never seen another recipe that used it. This will be a keeper for all kinds of fruit. I'll just sweeten then berries a tad more if they aren't naturally sweet.
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Tweaks
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I added brown sugar and a bit of cornstarch to strawberries to pull out juice and i added lemon zest to crust before baking.
RECIPE SUBMITTED BY
FlemishMinx
Belgium
I am an American married to a Belgian, and have lived in Belgium since December 1999. Cooking is my major hobby. I'm also an avid reader, but I have difficulty finding the time. I love to travel. Since moving to Europe I've been lucky enough to have had the opportunity to go a couple of times per year to Paris, as well as having visited London, Rome, Florence, Naples, Amsterdam, and of course Brussels and Antwerp. I've seen at least parts of most regions of France, as well as parts of Germany, Austria, a great deal of Switzerland, Slovenia, Croatia, Luxembourg, and Monaco. I'm absolutely in love with the Bay of Naples and Sorrento coast areas of Italy, which my husband and I recently re-visited on a trip that included Rome, Puglia, Umbria and Marche. I'm still looking forward to Ireland, Spain, Portugal, the Czech Republic . . . the list is too long ! One of the bonuses of travel is getting to taste the local cuisine, and afterward trying to figure out how to duplicate it at home.
I think cooking is one of the nicest things a person can do for someone they love (including themself!)
I had to submit a picture with me and my cat, Sophie, as she insists on sitting in my lap when I'm sitting at the computer. If you are wondering what all that stuff hanging on the wall behind us in the photo is, it is just a small part of my husband's military medal collection. He was appalled by my posting this picture-- Our study is the messiest room in our house (thank god!)
