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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.
This was so simple to throw together day-of. My sweet grandmother came over and from the second I mentioned I made cobbler, she could think of nothing else. She loved it and even asked for a few servings to go—which is huge because she is a tough critic. Great recipe!
Hey Aliza,
Happy Wednesday!!🍊🍋 I appreciate you trying this recipe and your feedback, so glad to hear that it turned out well for you! xx
I’m rating this made with gluten free flour. I used Bob’s Red Mill 1 to 1 Baking Flour. I found that the flavor was off. I suspect the baking powder and the GF flour just didn’t compliment each other very well. It had a harsh chemical after taste. It also got soggy before it even cooled enough to eat. I think it just isn’t a one to one trade off. NOTE Bob’s Red Mill All Purpose Baking Flour is made with a combination of flours from potato, sorghum, tapioca, garbanzo and fava bean flour and the absorption of liquids is quite different.
The strawberries were delicious, and i suspect if regular flour would have been used it would have tasted good.
Hi Jan,
Thanks for giving this recipe a try and sharing your feedback, sorry to hear the GF flour didn’t turn out for you! xx
I’m looking at your photos and the strawberries are clearly whole. Yet the recipe says sliced strawberries. Is that sliced for the ones that go on top of the butter, and whole on top of the the batter? Or did you mean sliced in half? looking forward to making this today for a 4th of July picnic..
Hi Jan,
I have a mix of both sliced and whole strawberries, this recipe is really forgiving so use what you like:) Please let me know if I can help in any other way! xx
Hello!
Could you make this a day ahead of time?
Hi there,
Of course, that would be just fine for you to do:) Please let me know if you have any other questions, I hope you love this recipe! xT
We had friends over last minute for dinner and I love having a homemade dessert. This was quick to throw together and everyone loved it. Definitely adding to my go-to dessert list
Hi Amanda,
Wonderful!! I am thrilled to hear that this recipe turned out well for you, thanks a lot for making it! xT
Made this for Father’s Day, and everyone seemed to love it! Just curious could this recipe be used with different fruit? If so do you think any alterations would need to be made?
Hey Alexis,
Wonderful!! I am thrilled to hear that this recipe turned out well for you, thanks a lot for making it! Sure, any berries would work well for you! xT
HI Tieghan,
I was excited to try this as I’ve had peach cobbler many times and it’s great! After I finished baking it everything seemed to look okay and it tasted good. The only thing I noticed as it seemed very liquidy. I put it in the refrigerator thinking that might help. When I went to cut into it the crust was falling apart. The taste is perfect but now its a soupy mess. Reading your comments I just saw you said to use regular oats not quick oats. All I had was quick oats do you think that could have been the problem?? I’ll have to try it again as it looks delicious well done!!
Hi Mike,
Thanks so much for making this recipe and sharing your feedback!! The quick oats may have caused a slight issue here, but the strawberries definitely release some liquid too! Let me know if you try the recipe with old fashioned oats! xx
Hi! The recipe calls for 1 1/2 sticks of butter, but that would be 27 tablespoons. But the actual writen recipe says 12 in total. What’s the correct information?
Hi Kristina,
You will want to use 1 1/2 sticks of butter, each stick is 8 tablespoons, making the total of 12 tablespoons. Please let me know if you have any other questions! xx
Made the recipe exactly as written, and it turned out fantastic! The browned butter flavor kicked it up a notch from a regular cobbler. Thanks, HBH! I do have a question – should it be stored in the refrigerator or can it be left out countertop?
Hey Celeste,
Happy Friday!!😎 I am thrilled to hear that this recipe turned out well for you, thanks so much for making it and your review! You can store at room temp:) xT
Would quick oats be okay to use, as that’s what I have on hand?
Hi Kari,
I would highly recommend using the old fashioned oats for this recipe! Please let me know if you have any other questions, I hope this turns out well for you! xT
Hi, I made this for Mother’s Day brunch yesterday and it was a hit-perfect springtime, dessert and of course served with vanilla ice cream! next time, I probably would not add salt since you called for salted butter or use unsalted butter, and then add the salt later where you call for it, but it was still very tasty. I threw in some extra berries that I had also since someone asked below, and it was great! I will definitely be making this again soon!
Hi Amelia,
Happy Monday!! I am so glad to hear that this recipe turned out well for you, thanks so much for making it! xT
Just made this and it was excellent! I thought the batter wasn’t going to be enough, but it was the perfect amount. Thanks for sharing!
Hi Savannah,
Perfect!! Love to hear that this recipe was enjoyed and thanks so much for making it! Happy Mother’s Day!💐
I wanted to love this recipe but felt like the salted butter ruined it. Too salty for me! 😞
Hi Lauren,
Thanks for making this recipe and sharing your feedback, so sorry to hear it wasn’t enjoyed! You could always use non-salted butter next time:) xx
Could you add blueberries to this recipe as well to make it a strawberry / blueberry cobbler?! If so it would make a good Memorial Day/ 4th of July dish! Thank you!
Hi Shelby,
Totally, that would be delicious! Let me know if you give this recipe a try, I hope you love it! xT
Thanks a lot for sharing this masterpiece! But I can’t tolerate butter, can I use clarified butter instead of butter? I recently explored the ghee advantages of baking, and loved the taste.
https://milkio.co.nz/baking-with-ghee/
Hi Athena,
Sure, that should work well for you! I hope you love this recipe, please let me know if you give it a try! xT