Description

This Brown Sugar Strawberry Cobbler is a delightful dessert combining fresh strawberries with a tender whole wheat oat batter, sweetened with brown sugar and enhanced by the warm richness of melted butter. Baked to perfection, it offers a comforting mix of juicy fruit and a golden, slightly crunchy topping. Perfect for serving warm with ice cream or maple butter drizzle.

Ingredients

Butter

1 1/2 sticks (12 tablespoons) cold salted butter, divided

Dry Ingredients

1 cup whole wheat pastry flour (or all-purpose flour)
1/2 cup old fashioned oats
1/2 cup light or dark brown sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt

Wet Ingredients

1 cup milk
1 tablespoon vanilla extract

Strawberries

6-7 cups sliced strawberries
2 tablespoons maple syrup or additional brown sugar
2 teaspoons arrowroot powder (or cornstarch)

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Instructions

Preheat and melt butter: Preheat your oven to 375° F (190° C). Place 8 tablespoons of cold salted butter evenly in a 9×13 inch baking dish and put it in the oven to melt, which takes about 10 minutes.
Make the batter: In a mixing bowl, stir together the flour, oats, 1/2 cup brown sugar, baking powder, and kosher salt. Add the remaining 4 tablespoons of butter, shredded or grated, and mix to incorporate. Pour in the milk and vanilla extract, then mix gently until just combined, making sure not to overmix.
Prepare the strawberries: In a separate bowl, toss the sliced strawberries with the maple syrup (or additional brown sugar) and arrowroot powder (or cornstarch) to evenly coat and thicken the fruit juices during baking.
Assemble the cobbler: Remove the baking dish from the oven once the butter is melted. Spread about three-quarters of the strawberry mixture evenly over the melted butter. Pour the batter over the strawberries carefully without stirring to maintain layers. Top with the remaining strawberries.
Bake: Bake the assembled cobbler in the preheated oven for 45-50 minutes until the batter is set in the center and the edges are golden brown and slightly crisp.
Serve: Let the cobbler cool slightly, then serve warm or at room temperature with your choice of ice cream and a drizzle of maple butter for a rich finish.

Notes

You can substitute all-purpose flour if whole wheat pastry flour is unavailable.
Use arrowroot powder or cornstarch to help thicken the strawberry juices and prevent a soggy cobbler.
For extra flavor, try adding a pinch of cinnamon or nutmeg to the batter.
This cobbler is best enjoyed fresh but can be stored in the refrigerator for up to 3 days.
Reheat gently before serving to restore warmth and softness.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American