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This Easy Brown Sugar Strawberry Cobbler is the sweetest use for early springtime strawberries. Every spoonful is layered with juicy, sweet strawberries, rich butter, vanilla, and just the right amount of brown sugar to sweeten the deal. The strawberries are juicy, while the topping is crisp, with a nice soft center of oats and extra butter. Top this strawberry cobbler off with vanilla ice cream for a truly wonderful treat!
Every year around this time, it’s always the same thing, it snows, and it snows a lot. This week has been grey and snowy. And you know something? I am not about it. But with no travel plans till mid-May, I’m trying so hard to make the best of things.
And that means cooking and baking with colors and using lots of edible flowers. I’ve also been surrounding both the studio and my home with bouquets of flowers, and burning multiple candles every night.
My thinking – if the weather is rough, make everything else bright, fresh, and very spring-like.
This is probably more of a summer recipe than a spring recipe. But with the grocery store full of fresh organic California berries, I thought a simple, old fashion strawberry cobbler would be the perfect recipe to share.
And oh my gosh, it’s perfect.
But the funny thing? I almost completely boycotted this about 3/4 of the way through baking. At first glance, I didn’t think I liked the way this looked, the topping just wasn’t right.
But I decided I would at least let it finish baking. 10 minutes later I quickly changed my mind. I pulled this out of the oven, took one look at the bubbling sauce and the crisp butter cookie-like topping, and I was sold. I knew this was going to be SO GOOD.
The details
Start by melting the butter. Place the butter in a baking dish and throw it into the oven to melt and get a little browned.
While the butter is melting, mix up the batter. It’s simply, flour, old-fashioned oatmeal, brown sugar, baking powder, a big spoonful of vanilla, plus milk, and butter.
The rest is just assembly. Toss the strawberries with some brown sugar, then layer half of them over the melted butter in the baking dish. Next, pour the batter overtop and layer the remaining strawberries over the batter.
No stirring is the secret here, it’s what makes this cobbler extra special.
As the cobbler bakes, the butter bubbles up over the topping. This helps to create deliciously, golden, crisp edges all while forming a sweet strawberry sauce underneath.
Between the rich sauce, crisp cookie-like edges, and sweet strawberries, it truly is magic. The one thing I encourage you to do is serve this warm, while the juices are bubbling up, and everything is smelling incredible. Oh, and be sure to top with vanilla bean ice cream. It’s pretty much a must.
This is a classic spring/summer dessert that really should be happening on a weekly basis over the new few months. I think you’ll really love it!
Looking for other berry desserts? Here are some favorites:
Strawberry White Chocolate Blondies
Baked Strawberry Cream Cheese Stuffed French Toast.
Double Strawberry Sugar Cookies.
Homemade Strawberry Shortcake Ice Cream Bars
5 ingredient Raspberry Peach Sherbet
Nonnie’s 5 Ingredient Peach Dump
Cinnamon Maple Brown Butter Blackberry Peach Crisp
Lastly, if you make this Easy Brown Sugar Strawberry Cobbler. Be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Brown Sugar Strawberry Cobbler
Servings: 8
Calories Per Serving: 203 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 sticks (12 tablespoons) cold salted butter
- 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
- 1 cup milk
- 1 tablespoon vanilla extract
- 6-7 cups sliced strawberries
- 2 tablespoons maple syrup or additional brown sugar
- 2 teaspoons arrowroot powder (or cornstarch)
Instructions
- 1. Preheat the oven to 375° F. Drop 8 tablespoons butter into a 9×13 inch baking dish and place the dish in the oven to melt, about 10 minutes.2. To make the batter. Stir together the flour, oats, 1/2 cup brown sugar, baking powder, and salt. Mix in 4 tablespoons shredded/grated butter. Add the milk and vanilla, mix until just combined.3. In a bowl, toss the strawberries with the maple syrup and cornstarch.4. Layer 3/4 of the strawberries over the melted butter in the baking dish. Then, pour the batter overtop, do not stir. Layer the remaining strawberries over the batter. Bake 45-50 minutes, until the center is just set and the edges begin to brown.5. Serve the cobbler warm or at room temp with ice cream and maple butter drizzled on top.
would I have to thaw frozen strawberries, or could I mix them in frozen and just cook a little longer?
Hey Amy,
You can follow the recipe as written using the frozen strawberries, that will work just fine for you:) I hope you love this recipe! xT
I made this and It was literal soup. I did the recipe exactly??
Hi there,
So sorry to hear you had some issues with this recipe. Did you use a glass baking dish? Let me know how I can help! xx
I followed exactly what the recipe said, i used a glass 9×13. there was simply too much butter after melting an entire stick in the pan. half the cobbler is butter. my “batter” was clumpy water, i started to get worried after adding the cup of milk and it turned into soup -though i’ve never made a cobbler so i dont know what the batter was supposed to look like. i’m just confused.
Just made this last night and it was a big success! The perfect dessert because is was delicious, easy and fed 8 people. Thank!
Hey Lyn,
Happy Sunday! So glad to hear this cobbler turned out well for you, thanks for making it! xT
Does it work to freeze this?
Hi Evelyn,
Sure, you could totally freeze this! Please let me know if you have any other questions! xT
Made this for Thanksgiving with vegan butter, oatmilk, and frozen strawberries and it was a hit! Got the ultimate Asian compliment of “not too sweet” (even though it was certainly enjoyed with ice cream or whipped cream). Will make again!
Hey Ayesha,
Amazing!! So glad to hear that this recipe turned out well for you, thanks for making it:) xT
So easy to make and delicious. Got rave reviews. It was more than sweet and buttery enough for me and I reduced the butter by 2 tablespoons. Would try next time with a little less butter and less sugar to make it a touch healthier.
Thank you sooo much for giving the recipe a try! I am so glad you enjoyed it! xT
I made this with blue berries, it was AMAZING.
I should have used a bigger dish. Luckily I put a tray on the bottom oven rack. So when it boiled over it didn’t make a mess in my stove but on the tray.
The recipe tasted oh so good! Served with a nice big scoop of vanilla ice cream.
Thanks so much for giving the recipe a try! So happy to hear it was enjoyed! Have an awesome week! xT
Everyone loved it! Wondering if you could substitute strawberries for blueberries and , if so, how many cups of blueberries?
Hi Alexis,
Happy Wednesday!!🫐🍒🍓 I’m so glad to hear that this recipe turned out well for you, thanks for making it and your feedback! Sure, blueberries would be great I would do 6-7 cups of blueberries as well! xT
Definitely missing something
I think it needs more sugar
Hi there,
Thanks for trying this recipe and sharing your feedback, sorry to hear you didn’t love it! Please let me know if there is anything that I can help with! xx
Really, really yummy!! I made it w frozen strawberries that we picked. It was easy and a huge hit with my family. I’m excited to make it with other fruits.
Hey Elise,
Happy Monday!!☀️🌊 I appreciate you making this recipe and your comment, so glad to hear that it was a hit! xT
Is it possible to make this dessert ahead of time?
Hi Alex,
Totally, this is great to make the morning of and serve later in the evening:) Please let me know if you have any other questions, I hope you love this recipe! xx
Hi, I’m hoping to make this for a dinner party on Saturday evening. If you were making it ahead of time, would you assemble in the morning and bake it later? Or bake it in the morning as well and then reheat it for the evening?
Thanks!
Hi Lucy,
I would fully bake in the morning and just warm on low in the oven for serving:) I hope this recipe turns out well for you, please let me know if you give it a try! xT
I made this this morning and am planning on serving it tonight. Do you recommend storing it in the fridge or at room temperature? Thanks!
Hi! I would serve at room temp and you can reheat if you’d like! xT