12th June 2019

A Simple Strawberry Cobbler Recipe

Strawberries in a dish

For someone who’s supposed to blog about baking, I’m sometimes a bit crap at keeping up with posting about the things I do bake. In between completing cake orders, working, and family/home type responsibilities it’s sometimes hard to keep up! So, when I do bake for me, it’s often, something very simple but something very satisfying. Like Strawberry Cobbler!

It’s a bit of a cliché but I grew up baking with my Grandma and watching my Mum concoct up recipes. They both taught me most of what I know. Or at least they gave me the basic skills to build on, and I can quite often whip something together just by judging what something weighs with my hands, or by how the mixture and texture look. I don’t always write the ingredients or measurements down, which doesn’t help when it comes to publishing a blog post! Do you see my problem?

It also doesn’t help when someone asks me how much of something I use in a recipe and my answer is “oh, just a good dollop” or “just a splash will do”.

Anyway, I did write this one down. It’s very easy to make, everyone loves it, and it’s one of those desserts you can’t really go wrong with. I put it in the same category as a crumble, a treacle pudding or even a jam roly-poly. They never fail to satisfy, they’re traditional, and they’re great with either custard or a generous dollop of ice-cream on the side.

I prefer both, so will have two portions. I’m also greedy! 😉

Strawberries in a dish
Strawberry Cobbler in a bowl with ice-cream

What is a Cobbler?

No, it’s not someone who mends shoes, in this instance 😉 It’s a dessert with roots tracing back to the 1850s (when most paved streets were probably cobblestone). It was defined in 1859 as: “A sort of pie, baked in a pot lined with a dough of great thickness, upon which the fruit is placed; according to the fruit, it is an apple or a peach cobbler “.

Cobblers get their name because the dollops of batter are dropped on top of a bed of fruit, puffing up to look like cobblestone streets.

I’ve made it with peaches before and that would usually be my go-to, but I’d been strawberry picking and had shed loads leftover, so I decided to whip one up to eat after our Sunday dinner…so I could then claim to be too full and promptly have a nice nap afterwards! Nothing beats a Sunday afternoon nap, right?

Oh, and I now get ALL my jam from this very special Jam Lady! Find Sarah here if you want to try some.

Jars of Jam

Anyway, here it is!

Strawberry Cobbler Recipe

Strawberry Cobbler Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour


  • 600g strawberries
  • 200g caster sugar
  • 60g butter
  • 130g self-raising flour
  • 1 pinch of salt
  • 120ml milk
  • 1/2 jar of strawberry jam (optional)


  1. Slice your strawberries into various different sizes. I do a mix of halves, quarters and smaller pieces and place them in your greased baking dish which should be around 9x9" in size.
  2. Sprinkle your strawberries with three tablespoons of caster sugar (from your 200g) and give them a little shake to coat with the sugar.
  3. Cube your butter and dot around the strawberries
  4. I also added a few spoonfuls of strawberry jam, but this is totally optional and not necessary if you don't have any.
  5. In a bowl, mix the flour, remaining caster sugar, salt and milk until just combined. Don't over-mix as if you do, the cobbler could turn out a little rubbery}. Pour or spoon the batter over the strawberries.
  6. Bake at 160°C fan assisted or 350°F for 45 minutes or until lightly golden browned and the berries are bubbling
  7. Leave to cool for 10 minutes before serving with ice-cream or custard - the choice is yours


Any fruit will do just fine. Fresh is best but frozen or tinned will work just as nice. Peaches, apples, blackberries... choose your favourite.

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