Easy Strawberry Cobbler Recipe (2024)

FAQs

What is the difference between a strawberry cobbler and a crisp? ›

Cobbler: A fruit dessert made with a top crust of pie dough or biscuit dough but no bottom crust. Crisp/crumble: In Alberta, the terms are mostly interchangeable. Both refer to fruit desserts similar to cobbler but made with a brown sugar streusel topping sometimes containing old-fashioned rolled oats.

Cobbler is sometimes described as a kind of fruit pie, but strictly speaking, the two are different. Pies are made from pastry, rather than biscuit batter, and they are fully encased, with a crust at the top and the bottom, while cobblers typically only have a topping.

Not coating the fruit in some starch.

The result is a soupy cobbler with a soggy top. Try this: Add one to two tablespoons of cornstarch to the filling. Partnered with a little sugar and lemon juice, this will make a lush sauce for the fruit.

Cobblers always bake up a little looser and more juicy than pie, so spoon that valuable liquid over the biscuit topping or a scoop of ice cream and keep in mind the juices will thicken as the cobbler cools.

You can use canned peaches or fresh peaches (perfect for when it's peach season!!) The end result is simply delicious and an easy family favorite!

A: If your cobbler turned out gummy or chewy, it might be from using canned peaches. I do not recommend canned peaches for cobbler for this very reason!

Use your probe thermometer! According to Kitchn, when the center of your cobbler reaches 200 degrees F, it's done. Since you have a tool that ensures your cobbler is cooked through, there's one more tip that will make your cobbler experience even better. Let your cobbler rest for a bit before serving.

Making the Topping

This topping truly is as easy as one-two-three, or maybe even just one-two. Mix the flour, sugar, and melted butter until they form a dough. It will be quite sandy and will tend to crumble, but you should be able to form it into patties. If not, add a little more flour.

The biggest difference is that a cobbler is so easy to make (easier than pie!). While a pie is made with a bottom crust and often a top crust, the dough and the fruit filling cook together in a cobbler.

Cornstarch looks good in fruit desserts, but freezing can ruin the set, as can whisking or heating too long. Tapioca is an equally good thickener, but it can clump when added. And arrowroot thickens and freezes well, but it's pricier.

Why did my cobbler turn out like cake? ›

If you use enough batter to completely cover the fruit, you'll end up with a cobbler that's far too bready, more like an upside-down cake.

The contrast of warm, juicy, sweet-tart fruit topped with crisp yet yielding biscuits and cold ice cream or whipped cream makes for a bowl of swirled goodness much more delicious than the sum of its parts. Better yet, you can enjoy them all year round, swapping in different ingredients as the seasons change.

Up North, cobbler is fruit baked under a baking powder biscuit crust. Down South, that same fruit is covered with sweetened batter, yielding a very moist yellow cake heavily laden with fruit: bottom, middle, and top.

Once completely cooled, cover the dish with the fruit and store in the fridge; store the topping in a covered container at room temperature.

Chips are made from potatoes cut into long lengths approximates 10 to 12mm think and deep fried in hot vegetable oil. Crisps are cut into thin slices approximately 2 mm thick and fried in hot oil.

There are so many similar desserts! Cobbler is closer to a pie than a crisp; it differs in that it doesn't typically have a bottom crust, just a top one. So are you team apple pie or team apple crisp?

A crumble is just a crisp without oats in the streusel. It may feature nuts, but the streusel topping is usually a simple combination of butter, flour, and sugar that is more clumpy than that of a crisp.

Cobbler is usually topped with batter or biscuits in lieu of crust. Cobbler's name comes from its sometimes cobbled texture, which is a result of spooning or dropping the topping over the fruit rather than distributing it equally. This way, the filling can peek through.