Strawberry Cobbler II

Strawberry Cobbler II

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"It is very good when served warm with whipped cream."
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Ingredients

1 h 15 m servings 323 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 323 kcal
  • 16%
  • Fat:
  • 15.5 g
  • 24%
  • Carbs:
  • 44.9g
  • 14%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 379 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C) Grease a 2 quart baking dish with margarine.
  2. In a medium saucepan, combine sugar, cornstarch, water, and strawberries. Cook over medium heat, stirring constantly, until thick and hot. Pour mixture into the prepared baking dish. Dot with 2 tablespoons margarine.
  3. In a bowl, combine flour, 1/4 cup brown sugar, baking powder, and salt. Blend in the 3 tablespoons butter. Stir in cream. Mixture should be soft. When you spoon dough onto the berries, it will probably sink to the bottom. Just try to spread as well as you can. Don't worry, it comes out good.
  4. Bake for about 20 to 25 minutes in the preheated oven. When the cobbler is almost done, mix the 1/4 cup margarine and 1/4 cup brown sugar, and heat them in a saucepan or in the microwave (whichever is easier for you). When the topping is heated, brush it on the top of the cobbler and bake for another 5 to 10 minutes.

Reviews

38
  1. 43 Ratings

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Most helpful positive review

DELICIOUS!! I shortened the amount of water after reading the reviews. OMG, this cobbler was a hit! The only change I made was LESS WATER. I started out with 1/4 cup of water, threw in the s...

Most helpful critical review

This would be less runny if the strawberries weren't cooked first and the water was omitted. Unlike other fruit cobblers, I don't cook strawberries on the stove but simply combine the raw berri...

DELICIOUS!! I shortened the amount of water after reading the reviews. OMG, this cobbler was a hit! The only change I made was LESS WATER. I started out with 1/4 cup of water, threw in the s...

This combination of your basic ingredients was deceptively wonderful. While making it I told my husband I didn't think it would taste very good because there was no spice (like cinnamon) in it, ...

This would be less runny if the strawberries weren't cooked first and the water was omitted. Unlike other fruit cobblers, I don't cook strawberries on the stove but simply combine the raw berri...

I used fresh strawberries and made the strawberry mixture a day ahead. If you're going to do this, it saves time, but don't add the water. The sugar brings out the juice in the berries and cre...

This is dynamite. I also made it with cherries and it was fantastic. I add a tbl. of cinnamon to the crust and another to the glaze. In addition, I reduced the water for the fruit because it ...

Well the taste is good but it's sooo runny. I have made it twice and both times I ended up with a strawberry soup. A yummy soup, but not a cobbler! I am not sure what I could have done differ...

I was in search of a southern strawberry cobbler like the little place up the road made. This one hit the spot!!! This is my new favorite dessert dish. I used a pyrex glass pan to make this dish...

This cobbler is definetly very tasty!! I used 5 to 6 cups of strawberries and I made a half more of the biscuit mixture. If I were to make it again I would add more cornstarch and maybe a little...

Wow, this was AWESOME! I used 5 cups of strawberries and just about doubled the dough. This fit perfectly in the 2 quart baking dish.